Mozzarella & Mushroom Hoagies

🥘 Ingredients

• bold & savory steak spice
  1 packet
• cremini mushrooms (trimmed and sliced into ¼-inch-thick pieces)
  8 oz
• demi-baguette
  1 unit
• dijon mustard
  1 tsp
• fry seasoning
  1 packet
• long green pepper (halved, cored, and thinly sliced)
  1 unit
• mayonnaise
  2 tbsp
• mozzarella cheese
  4 oz
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• yellow onion (halved, peeled, and thinly sliced)
  1 unit
• yukon gold potatoes (cut into ½-inch-thick wedges)
  1 unit

🍳 Cookware

• oven racks
• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust oven racks to top and middle positions and preheat oven to 450°F. Wash and dry all produce. Prepare yukon gold potatoes . Prepare yellow onion . Prepare long green pepper . Prepare cremini mushrooms .

   yukon gold potatoes: 1 unit (cut into ½-inch-thick wedges), yellow onion: 1 unit (halved, peeled, and thinly sliced), long green pepper: 1 unit (halved, cored, and thinly sliced), cremini mushrooms: 8 oz (trimmed and sliced into ¼-inch-thick pieces)
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 ⏱️ 20 minutes .

   olive oil: 2 tbsp, fry seasoning: 1 packet
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 ⏱️ 5 minutes . Season with salt and pepper. Turn off heat and 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 ⏱️ 3 minutes .

   mayonnaise: 2 tbsp, dijon mustard: 1 tsp, demi-baguette: 1 unit
5. 

   5

   Heat a large drizzle of olive oil in the pan used for veggies over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and crispy ⏱️ 5 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 ⏱️ 1 minute . Return veggies to pan.

   bold & savory steak spice: 1 packet, mushroom stock concentrate: 1 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 . Return sheet to oven until cheese melts ⏱️ 2 minutes . Divide hoagies and potato wedges between plates. Serve with remaining dijon mayo on the side.

   mozzarella cheese: 4 oz