This Herb-and-Mustard Sirloin With Baked Potatoes recipe contains russet potatoes, unsalted butter, spicy mustard, herbes de provence, fresh chives and more.
A little heat, a little cool and a lot of Southwest flavor wrapped up and ready for a fork. If variety is your thing, try it one week with beef, the next with pork.
Chicken takes a cue (or is it BBQ?) from pork and gets fork-tender, shredded and piled onto a crunchy roll. Eat it hot while the cheese is good and melty.
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