Italian Beef Melts

• Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise with ¼ tsp garlic powder (add up to ½ tsp if you like; you’ll use more later). Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Transfer veggies to a plate.

• Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) and ¼ tsp garlic powder (add more if desired) in a second small microwave-safe bowl. Microwave until just softened, 10 seconds. (TIP: Do so in 5-second intervals, checking in between, to avoid melting.) Season with salt and pepper; stir to combine. • Slice baguettes lengthwise, stopping before you get all the way through; spread garlic butter onto cut sides. Place cut sides up on a second baking sheet. • Toast on middle rack of oven until golden, 2-3 minutes.

• Heat a large drizzle of oil in pan used for veggies over high heat. Add beef* and season with Italian Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Reduce heat to low and stir in stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Season with salt and pepper. • Return veggies to pan; stir to combine.