Loaded Philly Beef Melts with Crispy Potato Wedges and Creamy Mustard Dip

Imagine biting into a warm, toasted baguette filled with savory beef, gooey melted cheese and sweet roasted bell peppers. That’s the magic of these Philly-inspired beef melts, a sandwich that delivers all the flavor of the classic without the fuss. We’ve paired it with crispy oven-baked potato wedges and a creamy mustard dipping sauce for a complete meal that’s sure to satisfy.

This recipe is all about big, bold flavors and simple techniques. The ground beef is simmered in a beef stock reduction with caramelized onions and a hint of spice, then blanketed with pepper jack and cheddar cheeses. The result is a melty, indulgent filling that pairs perfectly with the crunch of the wedges and the tangy dip. Perfect for a weeknight dinner or a casual gathering!

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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. Preheat your oven to 450°F (230°C) and adjust the rack to the top position. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, core and thinly slice the bell pepper into strips. Halve, peel and thinly slice the onion.
2. On a baking sheet, toss the potato wedges with a generous drizzle of vegetable oil, half of the fry seasoning, salt and pepper. Place them on one side of the sheet. On the other side, toss the bell pepper strips with a drizzle of oil, salt and pepper. Roast on the top rack until the potatoes are golden brown and tender, about 20-22 minutes.
3. While the vegetables roast, heat a drizzle of oil in a large pan over medium-high heat. Add the sliced onion, season with salt and pepper and cook, stirring occasionally, until browned and softened, 5-7 minutes. Add the ground beef and the remaining fry seasoning, season with salt and pepper and cook, breaking up the meat, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it off.
4. In a small bowl, combine the sour cream and half of the Dijon mustard. Season with salt and pepper and set aside. Slice the demi-baguettes lengthwise, stopping before cutting all the way through. Toast the baguettes cut side up in the oven until lightly golden, 3-5 minutes.
5. Once the beef is cooked, stir in the beef stock concentrate, the remaining Dijon mustard and 2 tablespoons of water (use 4 tablespoons if making 4 servings). Top the beef mixture with the pepper jack cheese, cover the pan and cook until the cheese melts, 1-2 minutes.
6. Fill each toasted baguette with the beef and cheese mixture and the roasted bell pepper strips. Place the sandwiches cut side up on the baking sheet used for the vegetables and sprinkle with cheddar cheese. Bake until the cheddar is melted, 2-3 minutes. Divide the sandwiches and potato wedges between plates. Drizzle hot sauce over the sandwiches if desired and serve with the creamy mustard dipping sauce on the side.

Recipe Tips

FAQ

Can I use a different type of potato for the wedges?

Yes, russet or red potatoes work well. Just adjust cooking time as needed until tender.

What can I use instead of demi-baguettes?

You can use hoagie rolls, sub rolls or even crusty Italian bread. Adjust toasting time accordingly.

Can I make this recipe ahead of time?

The beef filling can be prepared a day in advance and reheated. Assemble and bake the sandwiches just before serving for best texture.