Philly-Style Beef Melts
with Crispy Potato Wedges & Creamy Mustard Dipping Sauce
- Milk
- Soy
- Wheat
What’s not to love about the classic hoagie (or sub, or grinder, or wedge) filled with savory beef, caramelized veggies, and melty cheese? We’ll wait. In the meantime, our homage to the Philly classic boasts beef simmered in a flavorful stock, a blanket of gooey jalapeño-flecked cheese, and roasted bell pepper all stuffed inside toasted rolls. One bite will have you feeling like Rocky after he ran up all those stairs—but better, because you have a sandwich!
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Green Bell Pepper
1 unit
Yellow Onion
1 tablespoon
Fry Seasoning
10 ounce
Ground Beef
2 tablespoon
Sour Cream
(Contains: Milk)
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Beef Stock Concentrate
½ cup
Pepper Jack Cheese
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
4 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.
Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Toss bell pepper on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-22 minutes. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and bell peppers on middle rack.) Remove from sheet.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. Add beef and remaining Fry Seasoning; season with salt and pepper. 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.
While onion and beef cook, in a small bowl, combine sour cream and half the mustard (you’ll use the rest in the next step). Season with salt and pepper. Slice baguettes lengthwise, stopping before you get all the way through. Toast cut sides up in oven until lightly golden, 3-5 minutes.
Once beef is cooked through, stir in stock concentrate, remaining mustard, and 2 TBSP water (4 TBSP for 4 servings). Top beef mixture with pepper jack; cover pan until cheese melts, 1-2 minutes.
Fill baguettes with beef filling and roasted bell pepper. Place cut sides up on sheet used for veggies; sprinkle with cheddar. Bake until cheese melts, 2-3 minutes. Divide sandwiches and potato wedges between plates. Top sandwiches with hot sauce if desired. Serve with creamy mustard on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory beef and cheese combo, though some found it a bit bland and wished for more seasoning.
- Ease of prep: Quick and simple to make, with clear instructions that were easy to follow for most.
- Suggestions: Consider using sliced steak instead of ground beef for a more authentic Philly cheesesteak experience.
- Portions: Generous filling, often too much for the small buns provided; some suggest using larger rolls or serving open-faced.
- Texture: Ground beef made sandwiches messy to eat; some prefer strips of beef for better texture and easier handling.
Reviews from our home cooks
Surprisingly good. Although not from Philly, I've always made "Philly Cheesesteaks" with ONLY skirt steak and cheese. I was skeptical of these beef melts made with ground beef, onion and peppers, and cheese. Stirring the ground beef with fry seasoning, Dijon, and beef stock, then melting with two cheeses and topping with hot sauce -- very tasty. Sometimes a dish tastes great for the first couple bites, but the enjoyment lessens with each successive bite. These beef melts were yummy from the first bite to the last. We look forward to making these again!
The beef melt was really good, but I was expecting a bit more heat or flavor. The time needed to cook the potato wedges was much longer than what the recipe called for. We wanted to get them a bit more crispy, but I think they would have needed to be fried for that. They were delicious though!
Pretty good Philly style sandwich, the creamy mustard dipping sauce is one of my favorites. I never would have thought that mixing simply dijon mustard and sour cream or mayo could make such a delicious sauce!
Loved this recipe. Amazing how the ground beef mimicked Philly cheese meat. I would love to see an option on the sides for the sandwich recipes. The potatoes are great but they are on a lot of the meals. A slaw or other side would be good
These beef melts were very good! The mustard sauce was an unexpected condiment, but was very tasty on the sandwich!
Great taste. Never made philly with ground beef but it worked. Added sauteed mushrooms as I love them in a philly. I would definitely make this again.
This is delicious! Love the beef mixture with the mustard and melted cheese on top of it then more cheese in the oven! Great dipping sauce too.
I'm dumbfounded with how delicious this meal was! I was pretty skeptical about the hamburger meat as philly's are one of my favorite restaurant meals. I don't eat mustard and so skipped a key ingredient. No matter everything still had plenty of delicious flavor! We loved this!
To really experience a good philly melt not sure ground beef is the way to go but flavor was still good with the ground beef in recipe
The philly style melt was amazing!! We dont care for the potato wedges because there is no flavor to them so i toss the potatoes in my own herbs and spices and baked them
