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

There’s something irresistible about a warm, cheesy sandwich loaded with savory beef, caramelized onions and roasted peppers. This homemade version captures all the flavors of a classic Philly-style hoagie, but with a few delicious twists. We simmer the beef in a rich beef stock, blanket it with gooey pepper jack and cheddar and pile everything into a toasted baguette. On the side, crispy potato wedges seasoned with a special fry seasoning and a creamy mustard dipping sauce complete the meal.

This recipe is perfect for a satisfying weeknight dinner or a casual gathering. The combination of tender beef, melted cheese and the crunch of roasted bell peppers creates a symphony of textures and tastes. Best of all, it comes together in under an hour with simple ingredients you can find at any grocery store. Get ready to enjoy a sandwich that’s truly a knockout!

Log in to save recipes and build weekly shopping lists.

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 Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F (230°C) with a rack in the top position (and a middle rack if making 4 servings). Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve the bell pepper, remove the core and seeds, then slice into thin strips. Halve, peel and thinly slice the onion.
2. On one side of a baking sheet, toss the potato wedges with a generous drizzle of oil, half the fry seasoning, salt and pepper. 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 and tender, about 20-22 minutes. (For 4 servings, divide between two sheets; roast potatoes on top rack and peppers on middle rack.) Remove the vegetables from the sheet and set aside.
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. Cook, breaking the meat into small pieces, until browned and cooked through, 4-6 minutes. If there is excess grease in the pan, carefully pour it off.
4. In a small bowl, combine the sour cream with half of the Dijon mustard. Season with salt and pepper to taste. Set aside. Slice the demi-baguettes lengthwise, stopping before cutting all the way through so they open like a book. Place them cut side up directly on the oven rack and toast until lightly golden, 3-5 minutes.
5. Once the beef is cooked, stir in the beef stock concentrate, the remaining mustard and 2 tablespoons of water (use 4 tablespoons for 4 servings). Sprinkle the pepper jack cheese evenly over the beef mixture. Cover the pan and let the cheese melt, 1-2 minutes.
6. Open the toasted baguettes and fill each with the beef and cheese mixture and the roasted bell pepper strips. Place the filled baguettes cut side up on the baking sheet used for the vegetables. Sprinkle the cheddar cheese over the top. Return to the oven and bake until the cheese is melted, 2-3 minutes.
7. Divide the sandwiches and potato wedges between plates. If desired, drizzle the sandwich filling with hot sauce. Serve the creamy mustard dip on the side.

Recipe Tips

FAQ

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

Yes, you can use russet or red potatoes. Just adjust the cooking time as needed; russets may take a few minutes longer.

What can I substitute for the demi-baguette?

You can use any sturdy bread roll, such as hoagie rolls, ciabatta or even a sliced baguette.

How do I store leftovers?

Store the sandwich filling and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a pan and the wedges in the oven to restore crispness.