• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut sweet potatoes into 1/2-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper. Trim and slice mushrooms into 1/4-inch-thick pieces (skip if your mushrooms are pre-sliced!).

• Toss sweet potatoes on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

• While sweet potatoes roast, 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, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a medium bowl. Wipe out pan. Pat chicken dry with paper towels. Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken or beef; season with salt and pepper. Cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• While veggies cook, in a small bowl, combine mayonnaise and mustard; season with salt and pepper. • Slice baguettes lengthwise, stopping before you cut all the way through. Place baguettes (cut sides up) on a second baking sheet. Toast on middle rack until lightly golden, 3-5 minutes.

• Meanwhile, 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, 5-7 minutes. • Season with half the Steak Spice (all for 4 servings) and salt; cook, stirring, until fragrant, 30 seconds. • Stir in stock concentrate and a splash of water. Cook until liquid has evaporated and mushrooms are saucy, 1-2 minutes. • Return veggies to pan with mushrooms; stir to combine. Use pan used for chicken or beef here. Once mushrooms are saucy, return chicken or beef to pan along with veggies.

• Keeping toasted baguettes on sheet, spread cut sides with half the Dijon mayo. TIP: For an extra-saucy hoagie, use all the Dijon mayo. • Fill with mushroom mixture. Sprinkle with mozzarella. Return sheet to oven and bake until cheese melts, 2-3 minutes. • Divide hoagies and sweet potato wedges between plates. Serve with any remaining Dijon mayo on the side for dipping. Chicken is fully cooked when internal temperature reaches 165°.