Philly-Style Mushroom Sandwiches with Dijon Mayo and Seasoned Potato Wedges

Get ready for a sandwich that’s big on flavor and completely meatless. We’re piling sautéed mushrooms, peppers and onions onto a toasted baguette, then topping it all with melted mozzarella and a creamy Dijon mayonnaise. It’s a satisfying, veggie-forward take on the classic Philly cheesesteak that will have you coming back for more.

Alongside, we’re serving up crispy seasoned potato wedges roasted to golden perfection. The bold steak spice blend adds a savory kick that ties everything together. Whether you’re a longtime vegetarian or just looking to switch up your dinner routine, these sandwiches are sure to hit the spot.

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Ingredients

8 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

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 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Halve, peel and thinly slice the onion. Halve, core and thinly slice the green pepper. Trim and slice the mushrooms into ¼-inch-thick pieces.
2. On a baking sheet, toss the potato wedges with a drizzle of olive oil, half the Fry Seasoning (reserve the rest for later), salt and pepper. Spread in a single layer. Roast on the top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion, green pepper and remaining Fry Seasoning. Cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a plate and wipe out the pan.
4. In a small bowl, combine the mayonnaise and Dijon mustard. Season with salt and pepper. Slice the baguettes lengthwise without cutting all the way through. Open them like a book and place cut sides up on a second baking sheet. Toast on the middle rack until lightly golden, 3-5 minutes.
5. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and crispy, 5-7 minutes. Season with half the Bold & Savory Steak Spice (use all for 4 servings) and salt. Cook, stirring, until fragrant, about 30 seconds. Stir in the mushroom stock concentrate and a splash of water. Cook until the liquid has evaporated and the mushrooms are saucy, 1-2 minutes. Return the cooked peppers and onions to the pan and stir to combine.
6. Spread the inside of each toasted baguette with half of the Dijon mayo (or use all for extra sauciness). Fill the baguettes with the mushroom-veggie mixture and sprinkle mozzarella cheese on top. Return the baking sheet to the oven and bake until the cheese melts, 2-3 minutes. Serve the sandwiches alongside the potato wedges, with the remaining Dijon mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, you can substitute cremini mushrooms with white button mushrooms, portobello caps (sliced) or a mix of wild mushrooms for a different flavor.

What can I use instead of demi-baguette?

If you don’t have demi-baguettes, you can use regular baguettes (cut into portions), hoagie rolls or even crusty Italian rolls. Adjust toasting time as needed.

Can I make this recipe vegan?

To make it vegan, use vegan mayonnaise and a dairy-free mozzarella alternative. The rest of the ingredients are plant-based.