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Menu for 09 Oct to 15 Oct
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Italian Beef Melts
Italian Beef Melts

Italian Beef Melts

with Onion, Pepper, Mozzarella & Roasted Potato Wedges

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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.


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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

1 unit

Long Green Pepper

12 ounce

Yukon Gold Potatoes

1 teaspoon

Garlic Powder

2 tablespoon



2 unit

Demi Baguette

(ContainsSoy, Wheat)

10 ounce

Ground Beef

1 tablespoon

Italian Seasoning

1 unit

Beef Stock Concentrate

½ cup

Mozzarella Cheese


1 teaspoon

Hot Sauce

Not included in your delivery

2 tablespoon

Cooking Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1200 kcal
Fat69 g
Saturated Fat26 g
Carbohydrate102 g
Sugar11 g
Dietary Fiber7 g
Protein45 g
Cholesterol160 mg
Sodium1390 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.