Italian Pepper Steak Sandwiches with Melty Mozzarella and Roasted Potato Wedges

There’s something irresistible about a warm, toasty sandwich loaded with tender steak, sweet caramelized peppers and onions and gooey melted cheese. This Italian-inspired steak sandwich delivers all that and more, with a garlicky mayo spread and a crusty baguette that soaks up every bit of flavor.

Paired with crispy roasted potato wedges seasoned with Italian herbs, this meal is hearty enough for dinner but quick enough for a weeknight. The best part? It comes together in under 40 minutes with simple ingredients you can find at any grocery store.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1/2-inch wedges. Toss with 1 tbsp olive oil, half the Italian seasoning, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, slice onion into thin strips and green pepper into rings. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 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 diced steak. Cook over high heat, stirring occasionally, until browned and cooked through, about 3-4 minutes. Stir in beef stock concentrate and remaining Italian seasoning. Remove from heat.
4. In a small bowl, mix mayonnaise with garlic powder. Set aside.
5. Split demi-baguettes lengthwise. Spread butter on cut sides. Place on a baking sheet and toast in the oven for 3-4 minutes, until lightly golden.
6. Spread garlic mayo on both sides of each baguette. Divide steak evenly among the bottom halves. Top with sautéed peppers and onions, then sprinkle mozzarella cheese over each sandwich.
7. Return sandwiches to the oven (on the baking sheet) and broil for 1-2 minutes, until cheese is melted and bubbly. Watch carefully to avoid burning.
8. Close sandwiches and serve immediately with roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute diced sirloin or ribeye. Just make sure to cut it into small, bite-sized pieces for quick cooking.

What can I use instead of demi-baguettes?

Any crusty roll or hoagie bun works well. You can also use ciabatta or a French baguette cut into sandwich-sized portions.

How do I store leftovers?

Store the steak and vegetable filling separately from the bread in an airtight container in the fridge for up to 2 days. Reheat the filling in a skillet and assemble fresh sandwiches.