Get ready for a sandwich that brings the flavors of Philadelphia right to your kitchen. These Philly-Style Beef Melts are loaded with savory ground beef simmered in a rich beef stock, sweet caramelized onions, roasted bell pepper and a gooey blend of cheddar and pepper jack cheese. All of that goodness is stuffed into a toasted demi-baguette for the perfect melty bite.
On the side, we’ve got crispy potato wedges seasoned with a special fry seasoning, paired with a tangy mustard dipping sauce that adds a nice kick. It’s a complete meal that’s hearty, satisfying and sure to become a weeknight favorite.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Cut the potatoes into 1/2-inch thick wedges. Toss with 2 teaspoons of cooking oil, the fry seasoning and a pinch of salt and pepper. Spread in a single layer on one side of the prepared baking sheet.
- Bake the potato wedges for 20-25 minutes, flipping halfway, until golden and crispy.
- While the potatoes bake, thinly slice the onion and bell pepper into strips.
- Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Add the onion and bell pepper, season with salt and pepper and cook until softened and lightly charred, about 5-7 minutes. Transfer to a plate.
- In the same skillet, add the remaining 1 teaspoon of oil and the ground beef. Cook, breaking up the meat, until browned, about 4-5 minutes. Season with salt and pepper.
- Stir in the beef stock concentrate and 1/4 cup of water. Simmer until the liquid is mostly absorbed, about 2 minutes. Remove from heat.
- Slice the demi-baguettes in half lengthwise. Place them cut-side up on the other side of the baking sheet (or a separate sheet). Toast in the oven for 3-4 minutes until lightly golden.
- Remove the baguettes from the oven. Divide the beef mixture among the bottom halves. Top with the cooked onions and peppers, then sprinkle with cheddar and pepper jack cheeses.
- Return the sandwiches to the oven and bake until the cheese is melted and bubbly, about 3-5 minutes.
- Meanwhile, make the dipping sauce: in a small bowl, combine the sour cream, Dijon mustard and hot sauce. Season with salt and pepper to taste.
- Place the top halves of the baguettes on the sandwiches. Serve the melts with the crispy potato wedges and mustard dipping sauce on the side.
Recipe Tips
For extra crispy potato wedges, soak them in cold water for 30 minutes before drying and seasoning.
If you prefer a milder heat, use less hot sauce in the dipping sauce or omit it entirely.
To save time, you can prep the vegetables while the potatoes are baking.
FAQ
Can I use a different type of cheese?
Yes, you can substitute provolone, mozzarella or your favorite melting cheese for the cheddar and pepper jack.
How do I store leftovers?
Store the beef mixture and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet and the potatoes in the oven to restore crispiness.
Can I make this recipe gluten-free?
Yes, use gluten-free baguettes and ensure your fry seasoning and other ingredients are gluten-free.
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