Chicago-Inspired Italian Beef Sandwiches with Roasted Potato Wedges
Best of the U.S.

Chicago-Inspired Italian Beef Sandwiches

with Roasted Potato Wedges

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Chicago-Inspired Italian Beef Sandwiches with Roasted Potato Wedges
Title
time-saving
tips & techniques
Prepare & roast the potatoes:
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. 

Prepare the remaining ingredients & start the sauce:
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

Cook the sweet peppers:
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.

Toast the rolls:
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. 

Cook & finish the beef:
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.

Finish the sauce & serve your dish:
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!

Tips from Home Chefs

Prepare & roast the potatoes:
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

Prepare the remaining ingredients & start the sauce:
Cook the sweet peppers:
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. 

Toast the rolls:
Cook & finish the beef:
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!

Finish the sauce & serve your dish:
Browse Steps
1 of 6