Cut potatoes into 1/4"-thick fries and pat dry.

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

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

Carefully remove from oven. Top with Parmesan and chives (prepared in a later step).

While fries roast, continue recipe.

Mince chives.

Halve and peel onion. Slice halves into thin strips.

In a mixing bowl, combine cherry jam, mustard, and 1 Tbsp. water. Set aside.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.

Place a large non-stick pan over medium heat.

Add buns, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.

Transfer buns to a plate. Keep pan over medium heat.

Add 1 tsp. olive oil and onions to hot pan. Stir occasionally until starting to brown, 5-6 minutes.

Add 2 Tbsp. water and stir occasionally until water is evaporated and onions are soft and browned, 2-3 minutes.

Remove from burner. Transfer onions to another plate. Wipe pan clean and reserve.

Return pan used to caramelize onions to medium-high heat and add 1 tsp. olive oil.

Add steak strips 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. Rest, 3 minutes.

Place a small non-stick pan over medium heat. Add cream cheese and 1/4 cup water to hot pan. Stir to combine. Bring to a simmer.

Once simmering, stir occasionally until melted and combined, 2-3 minutes.

Stir in cheddar and a pinch of salt until smooth and combined.

If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping bottom bun with steak strips, sauce, caramelized onions, mostarda, and top bun. Bon appétit!