Steps to Prepare Quick Italian Pepper Steak Sandos with Melty Mozzarella & Roasted Potato Wedges
Hello everybody, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Italian Pepper Steak Sandos with Melty Mozzarella & Roasted Potato Wedges. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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As for the number of servings that can be served to make Italian Pepper Steak Sandos with Melty Mozzarella & Roasted Potato Wedges is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Italian Pepper Steak Sandos with Melty Mozzarella & Roasted Potato Wedges estimated approx 1 hr 20min.
To get started with this recipe, we have to first prepare a few ingredients. You can have Italian Pepper Steak Sandos with Melty Mozzarella & Roasted Potato Wedges using 22 ingredients and 6 steps. Here is how you can achieve that.
Cost: $25.50
Total cost: $40.35
Ingredients and spices that need to be Prepare to make Italian Pepper Steak Sandos with Melty Mozzarella & Roasted Potato Wedges:
- 24 oz Yukon gold potato
- 1 Yellow onion
- 1 Anaheim pepper
- 4 tbsp Mayonnaise
- 2 tsp Garlic powder
- 6 Demi- Baguetts
- 1.25 lb Diced steak
- 2 tbsp Italian Seasoning
- 19.2 g Beef Stock Concentrate
- 1 cup Mozzarella cheese
- Kosher Salt
- Black pepper
- Cooking oil
- Butter
- bust out
- Cutting board & knife
- 2 baking pans
- 2 small bowls
- Large pan
- Paper towels
- Cooking oil
- Butter
Steps to make Italian Pepper Steak Sandos with Melty Mozzarella & Roasted Potato Wedges
- Prep-
Pre heat oven to 450 degrees.
Cut potatoes into 1//2 inch thick wedges.
Halve onion and thinly slice
Halve and core green pepper, slice in thin strips - Roast-
Lightly oil baking pan, toss potatoes on it.
Roast for 20-25 until crispy.
In a small bowl combine mayo with 1/2 tsp garlic powder and season with salt and pepper. - Sauté-
Heat a large drizzle of oil in a large pan and over medium heat.
Add onions and green peppers, season with salt and pepper.
Cook until soft and light brown (transfuse to plate) - Steak-
Rinse steak under cool water, then pat dry with paper towel.
Heat a large drizzle of out in large pan used for veggies over medium heat.
Add steal and Italian seasoning, cook until browned.
Reduce heat to low and sir in beef stock concentrate and 4 tbsp water, season with salt and pepper.
Return veggie to pan with steak and mix. - Buns-
Place 4 tbsp butter and 1/4 tsp garlic powder in microwave until SOFT (5 seconds).
Season with salt and pepper
Slice baguettes in half with out cutting all the way threw and spread garlic butter on.
Toast in oven on middle rack until golden brown about 3-5 minutes. - Serve-
Spread garlic mayo on half the bun, top with steak/veg mixture and sprinkle with mozzarella
Return to oven to melt cheese
Use the rest of the garlic mayo for fry dip.
Enjoy!!!
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