Italian Beef & Cheese Sandwiches with Roasted Potato Wedges  & Garlic Mayo

Italian Beef & Cheese Sandwiches

with Roasted Potato Wedges & Garlic Mayo

Group Created with Sketch. 45 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 780 Cals/serving
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These sandwiches are loaded with plenty of vibrant flavor thanks to a saucy filling of beef, zucchini, and onion, which we're layering with two kinds of melty cheese onto hearty sandwich rolls before baking it together all in the oven.

These sandwiches are loaded with plenty of vibrant flavor thanks to a saucy filling of beef, zucchini, and onion, which we're layering with two kinds of melty cheese onto hearty sandwich rolls before baking it together all in the oven.

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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 the oregano. Toss to coat; arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the rolls. Tear the mozzarella into bite-sized pieces. Thinly slice the fontina. Peel 2 cloves of garlic. Keep 1 clove whole. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like.

Cook the beef:
3 Cook the beef:

Separate the beef. Pat dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables & make the filling:
4 Cook the vegetables & make the filling:

Add the sliced zucchini and onion to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked beef and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

Assemble & bake the sandwiches:
5 Assemble & bake the sandwiches:

While the filling cooks, 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. Bake 7 to 9 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Set the baked roll tops aside on a work surface. Carefully divide the filling between the baked roll bottoms. Top with the prepared mozzarella and fontina. Return to the oven; bake 4 to 5 minutes, or until the cheese is melted. Remove from the oven.

Finish & serve your dish:
6 Finish & serve your dish:

Carefully rub the cut sides of the roll tops with the whole garlic clove, then discard the clove. Complete the sandwiches with the seasoned roll tops; transfer to a cutting board and halve crosswise. Serve the sandwiches with the roasted potatoes and garlic mayo on the side. Enjoy! 

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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 the oregano. Toss to coat; arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onion. Halve the rolls. Tear the mozzarella into bite-sized pieces. Thinly slice the fontina. Peel 2 cloves of garlic. Keep 1 clove whole. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). In a bowl, combine the mayonnaise and as much of the garlic paste as you’d like.

Prepare the remaining ingredients:
Cook the beef:
3 Cook the beef:

Separate the beef. Pat dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables & make the filling:

Add the sliced zucchini and onion to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cooked beef and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened. Turn off the heat. Stir in the vinegar. Taste, then season with salt and pepper if desired.

Cook the vegetables & make the filling:
Assemble & bake the sandwiches:
5 Assemble & bake the sandwiches:

While the filling cooks, 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. Bake 7 to 9 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Set the baked roll tops aside on a work surface. Carefully divide the filling between the baked roll bottoms. Top with the prepared mozzarella and fontina. Return to the oven; bake 4 to 5 minutes, or until the cheese is melted. Remove from the oven.

6 Finish & serve your dish:

Carefully rub the cut sides of the roll tops with the whole garlic clove, then discard the clove. Complete the sandwiches with the seasoned roll tops; transfer to a cutting board and halve crosswise. Serve the sandwiches with the roasted potatoes and garlic mayo on the side. Enjoy! 

Finish & serve your dish: