Home Chef Steak Strip Provolone Pretzel Roll Sandwich

• 2 Provolone Slices
• 1 tsp. Chimichurri Seasoning
• 0.42 oz. Mayonnaise
• 1 oz. Sliced Banana Peppers
• 1 fl. oz. White Wine Vinegar
• 10 oz. Steak Strips
• 2 tsp. Beef Demi-Glace
• 1 Shallot
• 2 Pretzel Buns
• 2 Russet Potatoes

Cook the Potatoes

Cut potatoes into ½" fries. Place a large non-stick pan over high heat and add 2 tsp. olive oil. Add potatoes to hot pan and stir occasionally until starting to brown, 4-5 minutes. Transfer to prepared baking sheet and spread into a single layer. Toss with seasoning blend, ¼ tsp. salt, and a pinch of pepper and spread into a single layer. Roast in hot oven until golden brown, 12-14 minutes. Reserve pan; no need to wipe clean. While potatoes cook, prepare ingredients.

Prepare the Ingredients

Coarsely chop banana peppers. Peel and halve shallot. Slice halves into thin strips. Separate steak strips into a single layer and pat dry.

Make the Pickled Vegetables

Combine banana peppers, shallot, and white wine vinegar in a microwave-safe bowl. Microwave on high, 30 seconds. Stir, and set aside.

Cook the Steak

Return pan used to cook potatoes to medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains, 4-6 minutes. Stir in demi-glace and 2 Tbsp. water. Cook until liquid is slightly reduced, 1-2 minutes. Remove from burner.

Finish the Dish

Carefully, move fries to one side of baking sheet and gently flip. Halve pretzel buns, if necessary. Place buns on empty side of sheet. Spread mayonnaise on bottom buns, and top with  steak strips and cheese. Bake until cheese is melted, 4-5 minutes. Plate dish as pictured on front of card, topping sandwiches with pickled vegetables (to taste) and top buns. Bon appétit!