Preheat the oven to 400°F (to roast the parsnips and toast the sandwiches). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Strip 4 tsp thyme leaves from the stems (double for 4 ppl). On a baking sheet, toss the parsnips and half the thyme leaves with a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until the parsnips are golden-brown, 25-30 min.

Meanwhile, core and cut the bell pepper(s) into 1/4-inch thin strips. Mince or grate the garlic. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the peppers, garlic, onions, remaining thyme leaves and smoked paprika. Cook, stirring occasionally, until the onions soften, 4-5 min. Season with salt and pepper.

When veggies are done, transfer to a medium bowl and set aside. Season the shaved beef with salt and pepper. Add another drizzle of oil to the same pan, then half the shaved beef. Cook until golden-brown, 1-2 min per side. Transfer to a large bowl and repeat with the remaining beef.

Add the BBQ sauce to the bowl with the beef and toss to coat. Halve the buns, then arrange them cut-side up on another baking sheet. Divide the beef on the bottom halves of the buns and top with the pepper-onion mixture. Sprinkle over the cheese.

Toast the sandwiches in the centre of the oven, until the top buns are golden-brown and the cheese melts, 2-3 min. (TIP: Keep your eye on them so they don’t burn!)

Top the beef sandwiches with the top halves of the buns and divide between plates. Serve the parsnips on the side.