Italian Pepper Steak Sandos

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.

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.

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.

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.