Philly-Style Beef Melts
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Philly-Style Beef Melts

Philly-Style Beef Melts

with Crispy Potato Wedges & Mustard Dipping Sauce

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!


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

Total Time35 minutes
Prep Time5 minutes


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

(Contains Milk)

2 teaspoon

Dijon Mustard

2 unit


(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



4 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1120 kcal
Fat57 g
Saturated Fat26 g
Carbohydrate100 g
Sugar10 g
Dietary Fiber8 g
Protein49 g
Cholesterol165 mg
Sodium1610 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.


Baking Sheet
Large Pan
Small Bowl



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.

Roast Veggies

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Toss bell pepper on empty side 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 veggies from sheet.

Cook Onion & Beef

• 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.

Make Sauce & Toast Bread

• 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, directly on oven rack until lightly golden, 3-5 minutes.

Make Filling

• 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.

Finish & Serve

• Fill baguettes with beef filling and roasted bell pepper. Place, cut sides up, on sheet used for veggies; sprinkle with cheddar. • Return to oven until cheese melts, 2-3 minutes. • Divide sandwiches and potato wedges between plates. Drizzle filling with hot sauce if desired. Serve with creamy mustard on the side for dipping.