Prep-
Pre heat oven to 450 degrees.
Cut potatoes into 1//2 inch thick wedges.
Halve onion and thinly slice
Halve and core green pepper, slice in thin strips

Roast-
Lightly oil baking pan, toss potatoes on it.
Roast for 20-25 until crispy.
In a small bowl combine mayo with 1/2 tsp garlic powder and season with salt and pepper.

Sauté-
Heat a large drizzle of oil in a large pan and over medium heat.
Add onions and green peppers, season with salt and pepper.
Cook until soft and light brown (transfuse to plate)

Steak-
Rinse steak under cool water, then pat dry with paper towel.
Heat a large drizzle of out in large pan used for veggies over medium heat.
Add steal and Italian seasoning, cook until browned.
Reduce heat to low and sir in beef stock concentrate and 4 tbsp water, season with salt and pepper.
Return veggie to pan with steak and mix.

Buns-
Place 4 tbsp butter and 1/4 tsp garlic powder in microwave until SOFT (5 seconds).
Season with salt and pepper
Slice baguettes in half with out cutting all the way threw and spread garlic butter on.
Toast in oven on middle rack until golden brown about 3-5 minutes.

Serve-
Spread garlic mayo on half the bun, top with steak/veg mixture and sprinkle with mozzarella
Return to oven to melt cheese
Use the rest of the garlic mayo for fry dip.
Enjoy!!!