Philly-Style Mushroom Sandos

• 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.

• 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.

• 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.

• 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.