- 1 medium Jicama, peeled, cut into matchsticks
- 2 tbsp Olive oil, extra virgin
- ½ tsp Paprika, sweet
- ½ tsp Onion powder
- ¼ tsp Cayenne powder
- ½ tsp Salt
- 2 lbs Steak, preferably striploin
- 2 tbsp Olive oil , extra virgin
- 1 tbsp Salt
- 2 medium Yellow onion, sliced
- 2 Baguette, sliced lengthwise
- To garnish Dijon mustard
- 8 slices Havarti cheese
- Preheat oven to 220°C / 425°F. Line a baking sheet with parchment paper.
- In a medium saucepan, bring water to a boil. Add jicama and cook until fork tender, about 10 minutes.
- Drain water and transfer jicama slices to a large bowl. Toss with olive oil, paprika, onion powder, cayenne powder and salt.
- Place jicama slices on the baking sheet. Bake until crispy, turning halfway, about 35-45 minutes.
- Slice steak into thin strips. In a large skillet, heat olive oil over medium-high heat. Add beef to skillet and season with salt.
- Cook until beef is just golden on the outside or to your desired internal temperature. Remove from skillet. Set aside.
- Using the same skillet, add onions and sauté until golden brown. Remove from heat and set aside.
- Slice baguette lengthwise, spread mustard on both sides of bread. Follow with slices of steak and Havarti cheese. Keep sandwich open and broil until cheese is bubbly and melted, about 2 minutes.
- Serve sandwich warm with jicama fries.
- Serve fries with aioli or guacamole if desired
- Alternatively, you can use a mandolin to thinly slice the jicama
- Alternatively, sirloin and flank are good steak cuts for a sandwich
- Additional toppings for sandwich can include green bell pepper and/or arugula