Philly-Style Beef Melts with Crispy Potato Wedges and Creamy Mustard Dipping Sauce

If you love the classic hoagie filled with savory beef, caramelized veggies and melty cheese, this recipe is for you. Our take on the Philly classic features ground beef simmered in a flavorful stock, topped with gooey pepper jack and cheddar cheese and stuffed into toasted baguettes with roasted bell peppers. It’s a hearty, satisfying meal that will have you feeling like a champion.

We’ve paired these sandwiches with crispy potato wedges seasoned with a special fry seasoning and a creamy mustard dipping sauce that adds a tangy kick. Whether you’re cooking for a crowd or just craving a delicious dinner, these Philly-style beef melts are sure to hit the spot.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. 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.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or mozzarella would also work well in this recipe.

Can I make this recipe gluten-free?

Use gluten-free baguettes or rolls and ensure your stock concentrate and seasonings are gluten-free.

How do I store leftovers?

Store leftover beef mixture and roasted vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat before assembling sandwiches.