Beef & Mushroom Hoagies
with Mozzarella, Dijon Mayo & Seasoned Potato Wedges
This week, a classic sandwich gets a veggie-centric twist, and we’ve gotta say—we don’t miss the beef at all. Meaty mushrooms are sautéed with bold and savory steak spices til they’re crispy and caramelized. Then, they’re stuffed into toasted baguettes, along with a creamy Dijon mayo, a tangle of peppers and onions, and a blanket of gooey mozz. One bite will have you feeling like Rocky after he ran up all those stairs—but better, because you have a sandwich!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Button Mushrooms
1 unit
Yellow Onion
1 unit
Long Green Pepper
12 ounce
Potatoes
1 tablespoon
Fry Seasoning
4 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains Soy, Wheat)
1 tablespoon
Bold & Savory Steak Spice
1 unit
Mushroom Stock Concentrate
½ cup
Mozzarella Cheese
(Contains Milk)
10 ounce
Ground Beef
Not included in your delivery
Salt
Pepper
2 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into 1⁄4-inch- thick pieces (skip if your mushrooms are pre-sliced!).
• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.
Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken or beef; cook, stirring frequently, until cooked through, 4-6 minutes. Add to bowl with veggies. Wipe out pan.
• While veggies cook, in a small bowl, combine mayonnaise and mustard; season with salt and pepper. • Slice baguettes lengthwise, stopping before you get all the way through. Place, cut sides up, on a second baking sheet. • Toast on middle rack until lightly golden, 3-5 minutes.
• Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Season with half the Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. • Return veggies to pan; stir to combine.
Cook through this step as instructed, then stir in chicken mixture or beef mixture.
• Keeping baguettes on sheet, spread cut sides with half the Dijon mayo; fill with as much of the veggie mixture as will fit, then sprinkle with mozzarella. (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes. • Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side for dipping.
