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Italian Pepper Steak Sandos

Italian Pepper Steak Sandos

with Melty Mozzarella & Roasted Potato Wedges

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What’s not to love about the classic hoagie (or sub, or grinder, or wedge) filled with savory steak, lightly charred veggies, and melty cheese? We’ll wait. In the meantime, our homage to the classic sando boasts saucy diced steak, a blanket of melty mozz, sautéed onion and bell pepper, and garlic mayo all stuffed inside garlic-butter-brushed baguettes. One bite will have you head over heels.

Allergens:EggsWheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 unit

Long Green Pepper

12 ounce

Yukon Gold Potatoes

1 teaspoon

Garlic Powder

2 tablespoon

Mayonnaise

(ContainsEggs)

2 unit

Demi Baguette

(ContainsWheat, Soy)

10 ounce

Diced Steak

1 tablespoon

Italian Seasoning

1 unit

Beef Stock Concentrate

½ cup

Mozzarella Cheese

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

2 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4477 kJ
Calories1070 kcal
Fat52 g
Saturated Fat18 g
Carbohydrate100 g
Sugar10 g
Dietary Fiber8 g
Protein50 g
Cholesterol150 mg
Sodium1430 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper crosswise into strips.

2

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

3

Heat a large drizzle of olive 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 to a plate.

4

Meanwhile, place 2 TBSP butter (4 TBSP for 4) 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 until golden, 2-3 minutes.

5

Pat diced steak dry with paper towels; season generously with salt and pepper. Heat a large drizzle of olive oil in pan used for veggies over high heat. Add steak and Italian Seasoning. Cook, stirring, until steak is browned and cooked through, 2-3 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 cooked veggies to pan; stir to combine.

6

Spread bottom halves of garlic buns with half the garlic mayo. Top with steak and veggie mixture, then sprinkle with mozzarella. Return to oven until cheese melts, 2-3 minutes. Drizzle with hot sauce if desired. Divide sandwiches and potatoes between plates. Serve with remaining garlic mayo on the side.