Chicago-Inspired Italian Beef Sandwiches with Roasted Potato Wedges

Step 1

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 enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 2

2 Prepare the remaining ingredients & start the sauce: While the potatoes roast, cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Halve the rolls. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, demi-glace, and 1/4 cup of water.

Step 3

3 Cook the sweet peppers: While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Step 4

4 Toast the rolls: 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. Toast 7 to 9 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.

Step 5

5 Cook & finish the beef: While the rolls toast, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked sweet peppers. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Step 6

6 Finish the sauce & serve your dish: To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Assemble the sandwiches using the toasted rolls and finished beef and peppers. Serve the sandwiches with the roasted potato wedges and finished sauce on the side. Enjoy!

Step 7

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 enough of the spice blend to coat (you may have extra). Toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Step 8

2 Prepare the remaining ingredients & start the sauce: While the potatoes roast, cut off and discard the stems of the sweet peppers; remove the cores, then thinly slice into rings. Halve the rolls. Roughly chop the jalapeño pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the worcestershire sauce, demi-glace, and 1/4 cup of water.

Step 9

3 Cook the sweet peppers: While the potatoes continue to roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced sweet peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl; cover with foil to keep warm. Wipe out the pan.

Step 10

4 Toast the rolls: 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. Toast 7 to 9 minutes, or until lightly browned and crispy around the edges. Transfer to a work surface.

Step 11

5 Cook & finish the beef: While the rolls toast, separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of cooked sweet peppers. Add as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. Taste, then season with salt and pepper if desired.

Step 12

6 Finish the sauce & serve your dish: To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until slightly thickened and heated through. Assemble the sandwiches using the toasted rolls and finished beef and peppers. Serve the sandwiches with the roasted potato wedges and finished sauce on the side. Enjoy!