Double Cheese Beef Melts with Crispy Potato Wedges and Dijon Sour Cream

Get ready for a cheesesteak-inspired sandwich that’s packed with flavor! These beef melts combine spicy pepper jack and creamy cheddar cheese on a toasted baguette, loaded with caramelized onions and roasted bell peppers. The beef is simmered in a savory stock and mustard sauce, making every bite irresistible.

Pair these hearty sandwiches with crispy oven-baked potato wedges seasoned with a special fry seasoning. The real star is the Dijon sour cream dip-it adds a tangy kick that elevates the whole meal. Perfect for a satisfying dinner that comes together in under an hour!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch wedges. Core, deseed and thinly slice bell pepper. Halve, peel and thinly slice onion.
2. On a baking sheet, toss potato wedges with a drizzle of oil, half the fry seasoning, salt and pepper. On the opposite side of the sheet, toss bell pepper slices with a drizzle of oil, salt and pepper. Roast on top rack until potatoes are golden and tender, 20-22 minutes.
3. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, season with salt and pepper and cook until softened and browned, 5-7 minutes. Add ground beef and remaining fry seasoning to the pan. Season with salt and pepper. Cook, breaking up the meat, until browned and cooked through, 5-6 minutes. Drain excess oil if needed.
4. In a small bowl, combine sour cream and half the Dijon mustard. Season with salt and pepper. Set aside. Halve baguettes lengthwise without cutting all the way through. Place them cut side up in the oven and toast until lightly golden, 3-5 minutes.
5. To the pan with beef, add beef stock concentrate, remaining mustard and 2 tablespoons water. Stir to combine. Sprinkle pepper jack cheese over the beef mixture, cover the pan and cook until cheese is melted, 1-2 minutes.
6. Divide potato wedges among plates. Fill toasted baguettes with roasted bell peppers and the cheesy beef mixture. Place sandwiches cut side up on the baking sheet used for vegetables, top with cheddar cheese and return to oven until melted, 2-3 minutes. Place sandwiches on plates, drizzle with hot sauce if desired and serve with Dijon sour cream for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Absolutely! Provolone, mozzarella or your favorite melting cheese would work well in place of pepper jack or cheddar.

What can I substitute for the fry seasoning?

You can use a mix of paprika, garlic powder, onion powder, salt and pepper to taste.

Can I make this recipe gluten-free?

Yes, simply use gluten-free baguettes or rolls and ensure your stock concentrate and seasonings are gluten-free.