Philly-Style Beef Chopped Cheese Sandos
with Mozz, Green Pepper & Potato Wedges
Are you the type of person who only goes to baseball games for that huge sausage and pepper hoagie? We’re with you, and that’s why our chefs mashed-up the beloved stadium fare with everyone’s fave weeknight dish. They swapped out sausage links for ground beef simmered in a punchy, ketchup-and-mustard-spiked sauce for a tangy kick. The savory mixture is topped with melty mozz and a tangle of green pepper and onion, then piled into toasty potato buns. Oh, and did we mention there are crispy potato wedges on the side? Yeah, we think it’s safe to say this dish knocks it out of the park.
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
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Long Green Pepper
1 clove
Garlic
2 tablespoon
Ketchup
2 teaspoon
Dijon Mustard
1 unit
Beef Stock Concentrate
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Cornstarch
10 ounce
Ground Beef
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Potato Buns
(Contains: Milk, Eggs, Soy, Wheat)
Not included in your delivery
Salt
Pepper
1 tablespoon
Olive Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice green pepper. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Peel and mince garlic. • Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.
• While potatoes roast, in a small bowl, combine ketchup, mustard, stock concentrate, ponzu, cornstarch, 1⁄3 cup water (½ cup for 4 servings), and 1 tsp sugar (2 tsp for 4).
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook until veggies are browned and tender, 4-6 minutes more. Season with salt and pepper. • Transfer to a medium bowl; cover to keep warm.
• Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in garlic and cook until fragrant, 30 seconds. • Add sauce and bring to a boil. Cook until thickened, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
• Evenly top beef filling with mozzarella; cover pan until cheese melts, 1 minute. Remove pan from heat. • Halve and toast buns.
• Fill buns with beef filling and veggies. Divide sandos between plates; serve with potato wedges on the side.
