Cut potatoes into 1/2"-thick fries. Pat dry.

Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.

Roast in hot oven until golden-brown and tender, 25-28 minutes, flipping once halfway through.

While fries roast, continue recipe.

Halve and peel onion. Cut halves into 1/4" strips.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add onions to hot pan and stir occasionally until browned, 10-15 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed.

Add balsamic vinegar (reserve 1/2 tsp. for dipping sauce), half the fig preserves (reserve remaining for dipping sauce), and a pinch of salt. Stir often until mixture reaches a jam-like consistency, 2-3 minutes.

Remove from burner.

While onions caramelize, continue recipe.

Pat steak strips dry. Coarsely chop, then separate pieces.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add steak strips, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner.

After 25-28 minutes, carefully remove baking sheet from oven. Push fries to one side of sheet. Baking sheet and fries will be hot! Use a utensil.

In a mixing bowl, combine mayonnaise and mustard.

Spread mustard aioli on cut-sides of bottom buns. Place bottom buns on now-empty side of baking sheet. Top with steak strips, caramelized onions, then cheese.

Toast in hot oven until cheese is melted, 2-3 minutes.

While sandwiches toast, continue recipe.

In another mixing bowl, combine ketchup, a pinch of pepper, remaining fig preserves, and reserved balsamic vinegar. Set aside.

Carefully remove sheet from oven. Rest, 3 minutes.

Plate dish as pictured on front of card, topping sandwich with top bun and serving sauce on the side for dipping fries. Bon appétit!