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Italian Beef & Sweet Pepper Subs

with Roasted Potatoes

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 980 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

These satisfying Italian-style sandwiches feature a filling of thinly sliced beef and sweet sautéed peppers brought together with melty fontina cheese. It’s all piled onto crispy baguettes, which we’re rubbing with a garlic clove after toasting for another layer of aromatic flavor. Tender roasted potatoes round out the dish.

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Quarter the potatoes. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 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, cut off and discard the stems of the sweet peppers; remove and discard the cores, then thinly slice lengthwise. Halve the baguettes. Roughly chop the piquante peppers. Thinly slice the fontina cheese. Peel the garlic, keeping the clove whole. 

Cook the beef:
3 Cook the beef:

While the potatoes continue to roast, pat the beef dry with paper towels; season with salt and pepper. In a large pan, 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, 30 seconds to 1 minute, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Make the filling:
4 Make the filling:

Add the sliced sweet peppers 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, oregano, 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 coated. Turn off the heat. Season with salt and pepper to taste. 

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

Line a separate sheet pan with aluminum foil. Place the baguettes on the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Bake 3 to 4 minutes, or until lightly toasted. Leaving the oven on, remove from the oven. Carefully divide the cooked filling between the bottoms of the toasted baguettes. Top with the chopped piquante peppers and sliced fontina cheese. 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 baked baguette tops with the peeled garlic clove; discard the clove. Complete the sandwiches with the baguette tops. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the parmesan cheese. Enjoy! 

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Quarter the potatoes. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 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, cut off and discard the stems of the sweet peppers; remove and discard the cores, then thinly slice lengthwise. Halve the baguettes. Roughly chop the piquante peppers. Thinly slice the fontina cheese. Peel the garlic, keeping the clove whole. 

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

While the potatoes continue to roast, pat the beef dry with paper towels; season with salt and pepper. In a large pan, 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, 30 seconds to 1 minute, or until just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Make the filling:

Add the sliced sweet peppers 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, oregano, 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 coated. Turn off the heat. Season with salt and pepper to taste. 

Make the filling:
Assemble & bake the sandwiches:
5 Assemble & bake the sandwiches:

Line a separate sheet pan with aluminum foil. Place the baguettes on the foil, cut side up. Drizzle with olive oil and season with salt and pepper. Bake 3 to 4 minutes, or until lightly toasted. Leaving the oven on, remove from the oven. Carefully divide the cooked filling between the bottoms of the toasted baguettes. Top with the chopped piquante peppers and sliced fontina cheese. 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 baked baguette tops with the peeled garlic clove; discard the clove. Complete the sandwiches with the baguette tops. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the parmesan cheese. Enjoy! 

Finish & serve your dish: