Philly-Style Cheesesteaks with Roasted Potato Wedges

Philly-Style Cheesesteaks

with Roasted Potato Wedges

40 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

Few foods hit the spot quite like a Philly cheesesteak. This recipe pays homage to the classic with saucy beef and peppers, melty cheese, and soft buns to soak it all up. For extra heartiness, we’re pairing the sandwiches with roasted potato wedges.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    830 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Philly-Style Cheesesteaks with Roasted Potato Wedges
Title
time-saving
tips & techniques
Soy Glaze
Sweet Pepper
How To: Safely Cut Round Vegetables
Mayonnaise
Hot Dog Buns
Red Potatoes
How To: Hold a Chef's Knife
Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 aluminum foil. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. 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 peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Thinly slice the cheese. If necessary, halve the buns, keeping the bottoms intact.

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 a drizzle 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 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.

Make the filling:
4 Make the filling:

Add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the cooked beef, soy glaze, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and heated through. Turn off the heat. Season with salt and pepper to taste.

Toast the buns:
5 Toast the buns:

While the filling cooks, line a separate sheet pan with aluminum foil. Place the buns on the sheet pan, cut side up. Spread the insides with half the mayonnaise (you will have extra mayonnaise). Toast in the oven 3 to 5 minutes, or until lightly browned around the edges. Leaving the oven on, remove from the oven.

Finish the cheesesteaks & serve your dish:
6 Finish the cheesesteaks & serve your dish:

Carefully fill the toasted buns with the filling. Top with the sliced cheese. Return to the oven and toast 3 to 5 minutes, or until the cheese is melted. Remove from the oven. Serve the finished cheesesteaks with the roasted potatoes on the side. Enjoy!

Tips from Home Chefs

Get Plans

Philly-Style Cheesesteaks

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 aluminum foil. Cut the potatoes lengthwise into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, cut off and discard the stems of the peppers; remove and discard the cores. Halve the peppers lengthwise, then thinly slice crosswise. Peel and roughly chop the garlic. Thinly slice the cheese. If necessary, halve the buns, keeping the bottoms intact.

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 a drizzle 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 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 Make the filling:

Add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the cooked beef, soy glaze, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until thoroughly combined and heated through. Turn off the heat. Season with salt and pepper to taste.

Make the filling:
Toast the buns:
5 Toast the buns:

While the filling cooks, line a separate sheet pan with aluminum foil. Place the buns on the sheet pan, cut side up. Spread the insides with half the mayonnaise (you will have extra mayonnaise). Toast in the oven 3 to 5 minutes, or until lightly browned around the edges. Leaving the oven on, remove from the oven.

6 Finish the cheesesteaks & serve your dish:

Carefully fill the toasted buns with the filling. Top with the sliced cheese. Return to the oven and toast 3 to 5 minutes, or until the cheese is melted. Remove from the oven. Serve the finished cheesesteaks with the roasted potatoes on the side. Enjoy!

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