Sheet Pan Philly’s & Wedge Fries

Feeds:4-6‍ ‍Prep Time: 60 mins

Cook Time: 1 hr

Total Time: 1 hr 25 min

Ingredients

• 6 Portuguese Buns

• 200G Sliced Roast Beef

• 1 Von Slicks Garlic Butter Stick

• 1 Large Yellow Onion

• 1 Large Green Pepper.

• 30KG Jumbo White Mushrooms

• 4 Large Russet Potatoes

• S&P

• Olive Oil

  Directions

  • Preheat oven to 350°F.

  • Cut potatoes into wedges (about 1-inch thick on the wider side). Place in a bowl of cold water and soak for 30 minutes.

  • While potatoes soak, slice peppers and onions lengthwise and slice mushrooms.

  • Toss veggies in a bowl with a drizzle of oil, salt & pepper or steak spice.

  • Spread veggies on a parchment-lined baking sheet and bake for 15–20 minutes, until slightly softened but still firm. Remove and set aside.

  • Prep buns: slice open lengthwise and spread Von Slick’s butter on both sides. Layer roast beef onto each bun and place on a baking sheet. Set aside.

  • Increase oven temperature to 400°F.

  • Drain potatoes and pat dry well with a towel or paper towel.

  • Melt remaining butter and mix with 2 tbsp olive oil. Toss potato wedges until fully coated.

  • Spread wedges on a baking sheet and bake for 30 minutes, until golden and crispy.

  • Top roast beef buns with the cooked veggies and add cheese.

  • Bake sandwiches for 10–15 minutes, then broil on high for 2–3 minutes until cheese is melted and bubbly.

  • Plate with wedges and enjoy!