Italian Pepper Steak Sandwiches with Melty Mozzarella and Roasted Potato Wedges

There’s something irresistible about a warm, toasty sandwich loaded with savory steak, tender-crisp vegetables and gooey melted cheese. This Italian-inspired version brings all those elements together in a perfect handheld meal. With diced steak cooked in a rich beef stock, sautéed onions and green peppers and a blanket of mozzarella, each bite is packed with flavor.

To round out the meal, we’ve included crispy roasted potato wedges seasoned simply with salt and pepper. A garlic mayo spread adds a creamy, tangy finish. Whether for a weeknight dinner or a casual gathering, these sandwiches are sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Halve, peel and thinly slice the onion. Halve, core and thinly slice the green pepper into strips. Cut the potatoes into ½-inch-thick wedges.
2. On a baking sheet, toss the potato wedges with a generous drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine the mayonnaise with ¼ teaspoon garlic powder (add up to ½ teaspoon if desired; you’ll use more later). Season with salt and pepper and set aside.
4. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced onion and green pepper; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper, then transfer to a plate.
5. In a small microwave-safe bowl, combine the butter and ¼ teaspoon garlic powder (add more if desired). Microwave until just softened, about 10 seconds (check in 5-second intervals to avoid melting). Season with salt and pepper and stir. Slice the baguettes lengthwise without cutting all the way through; spread the garlic butter onto the cut sides. Place the baguettes cut side up on a second baking sheet. Toast on the middle rack until golden, 2-3 minutes.
6. Pat the diced steak dry with paper towels and season generously with salt and pepper. Heat a large drizzle of olive oil in the same pan used for the vegetables over high heat. Add the steak and Italian seasoning. Cook, stirring, until browned and cooked through, 2-3 minutes. Reduce heat to low and stir in the beef stock concentrate and 2 tablespoons water. Season with salt and pepper. Return the cooked vegetables to the pan and stir to combine.
7. Spread the bottom halves of the toasted baguettes with half of the garlic mayo. Top with the steak and vegetable mixture, then sprinkle with mozzarella cheese. Return to the oven until the cheese melts, 2-3 minutes. Drizzle with hot sauce if desired. Divide the sandwiches and roasted potato wedges between plates. Serve with the remaining garlic mayo on the side.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with russet or red potatoes. Adjust cooking time as needed for desired crispness.

What can I use instead of demi-baguettes?

You can use regular baguettes cut into portions, hoagie rolls or any crusty bread that can hold the filling.

Can I make this recipe ahead of time?

The components can be prepared in advance: roast the potatoes, cook the vegetables and steak and make the garlic mayo. Assemble and toast the sandwiches just before serving for best texture.