Philly-Style Beef Melts with Potato Wedges
with Crispy Potato Wedges and Dijon Sour Cream
- Milk
- Soy
- Wheat
Get ready for a cheesesteak that'll make Philadelphia jealous! This double-cheese delight marries pepper jack's spicy kick with cheddar's creamy comfort, all nestled in toasted baguettes with caramelized onions and roasted bell peppers. The beef gets a flavor boost from savory stock and mustard, while golden potato wedges provide the perfect crispy sidekick. That tangy Dijon sour cream? Pure dipping magic that transforms every bite into a flavor explosion!
Ingredients
1 unit
Green Bell Pepper
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Onion
10 ounce
Ground Beef
½ cup
Pepper Jack Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
2 teaspoon
Dijon Mustard
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
-
Cut potatoes into ½-inch wedges. Core, deseed, and thinly slice bell pepper. 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 opposite 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 baking sheets with potatoes on top rack and bell pepper on middle rack.)
-
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until softened and browned, 5-7 minutes.
-
Add ground beef and remaining Fry Seasoning to same pan. Season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 5-6 minutes. Drain any excess oil in pan, if necessary.
-
Meanwhile, combine sour cream and half the mustard in a small bowl. Season with salt and pepper. Slice baguettes partway down the center lengthwise (as if you were making a sandwich), leaving some bread intact on one side. Place baguettes in oven, cut sides up, until lightly toasted, 3-5 minutes.
-
After beef is browned, add beef stock, remaining mustard, and 2 TBSP water (4 TBSP for 4 servings) to pan with beef; stir to combine. Top beef mixture with pepper jack and cover pan until cheese is melted, 1-2 minutes.
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Divide potato wedges between plates. Fill baguettes with roasted bell peppers and beef mixture.
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Place sandwiches cut sides up on baking sheet used for veggies; top with cheddar. Return to oven until cheese is melted, 2-3 minutes.
-
Divide sandwiches between plates. Drizzle with hot sauce if desired. Serve with Dijon sour cream on the side for dipping.
