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Philly-Style Beef Melts

Philly-Style Beef Melts

with Crispy Potato Wedges & Creamy Mustard Dipping Sauce

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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!

Allergens:MilkWheatSoy

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

Total Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsMilk)

2 teaspoon

Dijon Mustard

2 unit

Demi Baguette

(ContainsWheat, Soy)

1 unit

Beef Stock Concentrate

½ cup

Pepper Jack Cheese

(ContainsMilk)

½ cup

Cheddar Cheese

(ContainsMilk)

1 teaspoon

Hot Sauce

Not included in your delivery

Salt

Pepper

4 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4644 kJ
Calories1110 kcal
Fat55 g
Saturated Fat25 g
Carbohydrate98 g
Sugar10 g
Dietary Fiber9 g
Protein50 g
Cholesterol170 mg
Sodium1680 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
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.