Chicago-Inspired Italian Beef Sandwiches

with Roasted Potato Wedges

35 MIN

2 Servings

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From the Test Kitchen

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Sixth stop: Chicago. We’re paying homage to one of the city’s comfort food favorites by filling warm, toasted rolls with thin slices of beef and a mix of sweet and spicy peppers—perfect for dipping in a classic-style jus made from worcestershire and rich demi-glace. To learn more about what inspired this dish, go to roadtrip.blueapron.com/chicago.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
2 Sandwich Rolls
¾ lb Golden Potatoes
4 oz Sweet Peppers
2 Tbsps Vegetarian Worcestershire Sauce
1 oz Sliced Pickled Jalapeño Pepper
2 Tbsps Chicken Demi-Glace
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges; place on the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & start the sauce:

While the potatoes roast, cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Halve the rolls. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, demi-glace, and 1/4 cup of water.

3 Cook the sweet peppers:

While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

4 Toast the rolls:

Line a separate sheet pan with foil. Place the halved rolls on the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 7 to 9 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.

5 Cook & finish the beef:

While the rolls toast, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked sweet peppers. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

6 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Assemble the sandwiches using the toasted rolls and finished beef and peppers. Serve the sandwiches with the roasted potato wedges and finished sauce on the side. Enjoy!