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Steak Sandwich with Jicama Fries

Total Time 50 minutes
Servings 4



  • 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.