Philly-Style Beef Melts

Name: Philly-Style Beef Melts with Crispy Potato Wedges & Creamy Mustard Dipping Sauce
Yield: 2 servings
Ingredients: 12 oz Potato; 1 Bell Pepper; 1 Onion; 1 tbsp Fry Seasoning; 10 oz Ground Beef; 2 tbsp Sour Cream; 2 tsp Dijon Mustard; 2 unit Demi-Baguette; 1 unit Beef Stock Concentrate; 1/2 cup Pepper Jack Cheese; 1/2 cup Cheddar Cheese; 1 tsp Hot Sauce; Salt; Black Pepper; 4 tsp Vegetable Oil

with Crispy Potato Wedges & Creamy Mustard Dipping Sauce

By Recipe0 System

What’s not to love about the classic hoagie (or sub, or grinder, or wedge) filled with savory beef, caramelized veggies, and melty cheese? We’ll wait. In the meantime, our homage to the Philly classic boasts beef simmered in a flavorful stock, a blanket of gooey jalapeño-flecked cheese, and roasted bell pepper all stuffed inside toasted rolls. One bite will have you feeling like Rocky after he ran up all those stairs—but better, because you have a sandwich!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Bell Pepper
1 Onion
1 tbsp Fry Seasoning
10 oz Ground Beef
2 tbsp Sour Cream
2 tsp Dijon Mustard
2 unit Demi-Baguette
1 unit Beef Stock Concentrate
1/2 cup Pepper Jack Cheese
1/2 cup Cheddar Cheese
1 tsp Hot Sauce
Salt
Black Pepper
4 tsp Vegetable Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.
2

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 empty 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 sheets; roast potatoes on top rack and bell peppers on middle rack.) Remove from sheet.
3

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. Add beef and remaining Fry Seasoning; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
4

While onion and beef cook, in a small bowl, combine sour cream and half the mustard (you’ll use the rest in the next step). Season with salt and pepper. Slice baguettes lengthwise, stopping before you get all the way through. Toast cut sides up in oven until lightly golden, 3-5 minutes.
5

Once beef is cooked through, stir in stock concentrate, remaining mustard, and 2 TBSP water (4 TBSP for 4 servings). Top beef mixture with pepper jack; cover pan until cheese melts, 1-2 minutes.
6

Fill baguettes with beef filling and roasted bell pepper. Place cut sides up on sheet used for veggies; sprinkle with cheddar. Bake until cheese melts, 2-3 minutes. Divide sandwiches and potato wedges between plates. Top sandwiches with hot sauce if desired. Serve with creamy mustard on the side for dipping.

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