Italian Pepper Steak Sandwiches with Melty Mozzarella and Roasted Potato Wedges

There’s something magical about a warm, toasty sandwich filled with tender steak, sweet caramelized peppers and onions and gooey melted cheese. This Italian-inspired recipe delivers all that and more, with a garlic-butter brushed baguette and a side of crispy roasted potato wedges. Perfect for a hearty dinner that feels like a treat.

We’ve kept the preparation simple so you can focus on the flavors: juicy diced steak seasoned with Italian herbs, sautéed bell pepper and onion and a blanket of mozzarella that melts into every bite. A quick garlic mayo adds a creamy kick, while the potatoes roast to golden perfection. Get ready for a sandwich that’s truly head over heels delicious.

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Ingredients

8 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Cut the potatoes into 1/2-inch thick wedges. Toss with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While potatoes roast, thinly slice the onion and long green pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the onion and pepper, season with salt and pepper and cook until softened and lightly charred, about 5-7 minutes. Transfer to a plate.
3. In the same skillet, add the diced steak. Sprinkle with Italian seasoning and cook over high heat until browned, about 3-4 minutes. Stir in the beef stock concentrate and hot sauce. Cook for 1 minute more, then remove from heat.
4. In a small bowl, mix mayonnaise with garlic powder. Set aside.
5. Slice the demi-baguettes in half lengthwise. Spread the cut sides with butter. Place on a baking sheet and toast in the oven for 3-4 minutes until lightly golden.
6. Spread the garlic mayo on the bottom halves of the baguettes. Top with the cooked steak, then the sautéed peppers and onions. Sprinkle mozzarella cheese evenly over the top. Return to the oven and bake for 3-5 minutes until the cheese is melted and bubbly.
7. Close the sandwiches with the top halves of the baguettes. Slice in half and serve with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak work well. Just dice into small pieces and cook quickly over high heat.

What can I substitute for the demi-baguettes?

Any crusty roll or hoagie bun will work. Adjust toasting time as needed.

Can I make this dairy-free?

Use dairy-free mozzarella and butter substitutes. The garlic mayo can be made with vegan mayonnaise.