Italian Pepper Steak Sandwiches with Melted Mozzarella and Roasted Potato Wedges

These Italian pepper steak sandwiches are a hearty and satisfying meal, featuring tender diced steak, sautéed bell peppers and onions and gooey melted mozzarella cheese, all stuffed into garlic-butter-brushed baguettes. Served alongside crispy roasted potato wedges, this dish is perfect for a cozy dinner at home.

The combination of savory steak, sweet peppers and rich mozzarella is elevated by a touch of garlic mayo and a hint of hot sauce. It’s a crowd-pleaser that comes together easily, making it ideal for weeknight cooking or casual entertaining.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into wedges. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and crispy.
2. While potatoes roast, thinly slice the onion and green pepper. In a skillet over medium-high heat, add a little oil and sauté the onion and pepper until softened, about 5 minutes. Season with salt and pepper, then transfer to a plate.
3. In the same skillet, add the diced steak. Cook until browned on all sides, about 4-5 minutes. Stir in the beef stock concentrate and Italian seasoning, cooking for another minute. Remove from heat.
4. In a small bowl, mix the mayonnaise, garlic powder and hot sauce to make a garlic mayo. Set aside.
5. Slice the demi-baguettes in half lengthwise. Spread the cut sides with a little butter or oil, then toast in the oven or a pan until lightly golden.
6. Spread the garlic mayo on the bottom halves of the baguettes. Layer the sautéed peppers and onions, then the cooked steak. Top with mozzarella cheese.
7. Place the open sandwiches on a baking sheet and broil for 1-2 minutes, until the cheese is melted and bubbly. Watch closely to avoid burning.
8. Close the sandwiches with the top halves. Serve immediately with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fontina would work well as substitutes for mozzarella.

How can I make this recipe gluten-free?

Use gluten-free baguettes or rolls and ensure all other ingredients are gluten-free.

Can I prepare the components ahead of time?

Yes, you can cook the steak and vegetables in advance and reheat them when assembling the sandwiches.