Philly-Style Mushroom Sandos
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Philly-Style Mushroom Sandos

Philly-Style Mushroom Sandos

with Dijon Mayo & Seasoned Potato Wedges

This week, a classic sandwich gets a veggie-centric twist, and we’ve gotta say—we don’t miss the beef at all. Meaty mushrooms are sautéed with bold and savory steak spices til they’re crispy and caramelized. They’re then stuffed into toasted baguettes, along with a creamy Dijon mayo, a tangle of peppers and onions, and a blanket of gooey mozz. 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 Time10 minutes


serving amount

8 ounce

Cremini Mushrooms

1 unit

Yellow Onion

1 unit

Long Green Pepper

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

4 tablespoon


(Contains Eggs, Soy)

2 teaspoon

Dijon Mustard

2 unit


(Contains Soy, Wheat)

1 tablespoon

Bold & Savory Steak Spice

1 unit

Mushroom Stock Concentrate

½ cup

Mozzarella Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate112 g
Sugar12 g
Dietary Fiber9 g
Protein22 g
Cholesterol45 mg
Sodium1360 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 racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into ¼-inch-thick pieces.

Roast Potato Wedges

• Toss potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

Cook Green Pepper & Onion

• Meanwhile, heat a large drizzle of olive oil in a large pan over medium high heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

Make Mayo & Toast Bread

• While veggies cook, in a small bowl, combine mayonnaise with Dijon; season with salt and pepper. • Slice baguettes lengthwise, stopping before you get all the way through. Place cut sides up on a second baking sheet. • Toast on middle rack until lightly golden, 3-5 minutes.

Cook Mushrooms

• Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. • Season with half the Bold & Savory Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. • Return veggies to pan.

Finish & Serve

• Keeping baguettes on sheet, spread insides of baguettes with half the Dijon mayo; fill with mushrooms, veggies, then sprinkle with mozzarella. (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes. • Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side.

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