Mozzarella & Mushroom Hoagies

🥘 Ingredients

• Dijon mustard
  4 tsp
• Yukon Gold potatoes
  24 oz
• bold & savory steak spice (all for 4 servings)
  1 tbsp
• cremini mushrooms
  1 lb
• demi-baguette
  4 unit
• fry seasoning (divided)
  2 tbsp
• long green pepper
  2 unit
• mayonnaise
  1/2 c
• mozzarella cheese
  1 c
• mushroom stock concentrate
  2 unit
• olive oil (divided)
  2 tbsp
• pepper
• salt
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• large pan
• small bowl
• baking sheet

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 450 degrees F. Wash and dry all produce. Cut Yukon Gold potatoes into 1/2-inch-thick wedges. Halve, peel, and thinly slice yellow onion . Halve, core, and thinly slice long green pepper . Trim and slice cremini mushrooms into 1/4-inch-thick pieces.

   Yukon Gold potatoes: 24 oz, yellow onion: 2 unit, long green pepper: 2 unit, cremini mushrooms: 1 lb
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of olive oil , half the fry seasoning , salt , and pepper . Roast on top rack until golden brown and tender, ⏱️ 25 minutes .

   olive oil: 2 tbsp (divided), fry seasoning: 2 tbsp (divided), salt, pepper
3. 

   3

   Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion, green pepper, and remaining Fry Seasoning; cook, stirring occasionally, until softened and lightly browned, ⏱️ 7 minutes . Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
4. 

   4

   While veggies cook, in a small bowl , combine mayonnaise with Dijon mustard ; season with salt and pepper. Slice demi-baguette lengthwise, stopping before you get all the way through. Place cut sides up on a second baking sheet . Toast on middle rack until lightly golden, ⏱️ 5 minutes .

   mayonnaise: 1/2 c, Dijon mustard: 4 tsp, demi-baguette: 4 unit
5. 

   5

   Heat a large drizzle of olive oil in pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy, ⏱️ 7 minutes . Season with half the bold & savory steak spice and salt; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in mushroom stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, ⏱️ 2 minutes . Return veggies to pan.

   bold & savory steak spice: 1 tbsp (all for 4 servings), mushroom stock concentrate: 2 unit
6. 

   6

   Keeping baguettes on sheet, spread insides of baguettes with half the Dijon mayo; fill with as many mushrooms and veggies as will fit, then sprinkle with mozzarella cheese . (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, ⏱️ 3 minutes . Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side.

   mozzarella cheese: 1 c