Italian Beef Melts
with Onion, Pepper, Mozzarella & Roasted Potato Wedges
- Milk
- Eggs
- Soy
- Wheat
What’s not to love about the classic hoagie (or sub, or grinder, or wedge, depending on what you call it) filled with savory beef, lightly charred veggies, and melty cheese? We’ll wait. In the meantime, our homage to the classic sando boasts saucy beef, a blanket of melty mozz, sautéed onion and green pepper, and garlic mayo all stuffed inside garlic-butter-brushed baguettes. One bite will have you head over heels.
Ingredients
12 ounce
Potatoes
1 unit
Onion
1 unit
Long Green Pepper
½ cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
1 unit
Beef Stock Concentrate
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Ground Beef
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 teaspoon
Hot Sauce
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
2 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper crosswise into strips.
• Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise with ¼ tsp garlic powder (add up to ½ tsp if you like; you’ll use more later). Season with salt and pepper.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. • Transfer veggies to a plate.
• Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) and ¼ tsp garlic powder (add more if desired) in a second small microwave-safe bowl. Microwave until just softened, 10 seconds. (TIP: Do so in 5-second intervals, checking in between, to avoid melting.) Season with salt and pepper; stir to combine. • Slice baguettes lengthwise, stopping before you get all the way through; spread garlic butter onto cut sides. Place cut sides up on a second baking sheet. • Toast on middle rack of oven until golden, 2-3 minutes.
• Heat a large drizzle of oil in pan used for veggies over high heat. Add beef* and season with Italian Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Reduce heat to low and stir in stock concentrate and 2 TBSP water (4 TBSP for 4 servings). Season with salt and pepper. • Return veggies to pan; stir to combine.
• Spread bottom halves of garlic buns with half the garlic mayo. Top with beef and veggie mixture, then sprinkle with mozzarella. • Return to oven until cheese melts, 2-3 minutes. Drizzle with hot sauce if desired. • Divide melts and potatoes between plates. Serve with remaining garlic mayo on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory, well-seasoned beef and veggie combo; some found the Italian seasoning too strong.
- Ease of prep: Customers praised the simple preparation, though a few felt it took longer than expected.
- Suggestions: Consider using sliced or shaved beef instead of ground for easier eating and authentic texture 🍖.
- Portions: Several noted excess filling; larger buns or an extra roll would help use all the meat mixture.
- Bread quality: Some received stale or overly hard rolls; fresher, softer bread would improve the experience.
Reviews from our home cooks
We enjoyed this meal. Served it open faced for practicality and diced the potatoes and tossed them in Italian dressing before roasting. The garlic mayo and seasoned beef with the crispy ciabatta rolls topped the meal off. We would order this recipe again.
These were delicious!! The blend of the Italian spice in the meat with the garlic butter on the toasted buns was perfect! I tossed the extra meat that wouldn't fit in the buns in with the roasted potatoes on the side! So so so good!
Really good!! Between the pepper, onion and perfectly spiced meat and bread you get a great bite. The cheese all melted is the icing on the cake!
The Beef Melts were extremely delicious and easy to make.
This recipe was great!!!! However, the torpedo roll was half the size of the photo which was disappointing. The meat couldn't fit on the bread so we improvised and added the rest of the meat onto the potato wedges with the rest of the mozzarella cheese.
There was a lot of meat, so we cut our buns all the way in half and made Open Faced Italian Beef Melts
I have to admit, I was hesitant with chopped beef for Italian beef but we LOVED this and would absolutely do it again.
Was a little worried with it being ground beef. But with the Italian spices it didn't seem like I was eating ground beef at all. Very delicious.
The ratio of onions to green peppers was too much. I wish I had an extra green pepper. Other than that, I liked it. It reminded me of Chicago Italian Beef.
My husband and I cannot stop talking about these. I was skeptical with the Italian seasoning but it was so good. Even more skeptical of the cholula with it but WOW GAME CHANGER. we made these again. Definitely not enough cheese provided though, looked nothing like how much the picture had. Also would recommend melting the cheese under the broiler instead of sprinkling it on cold
