Philly-Style Beef Melts

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.