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

Italian Beef & Cheese Sandwiches

with Roasted Potato Wedges & Garlic Mayo

45 MIN
4 Servings
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
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 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! 

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 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:
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