Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.

Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Toss bell pepper on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-22 minutes. (For 4 servings, divide between 2 sheets, with potatoes on top rack and bell pepper on middle rack.)

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until browned and softened, 5-7 minutes. Add beef and remaining Fry Seasoning; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Meanwhile, in a small bowl, combine sour cream and half the mustard. Season with salt and pepper. Slice baguettes lengthwise, stopping before you get all the way through. Toast cut sides up in oven until lightly golden, 3-5 minutes.

Once beef is cooked through, stir in stock concentrate, remaining mustard, and 2 TBSP water (4 TBSP for 4 servings). Top beef mixture with pepper jack; cover pan until cheese melts, 1-2 minutes.

Fill baguettes with beef filling and roasted bell pepper. Place sandwiches cut sides up on sheet used for veggies; sprinkle with cheddar. Bake until cheese has melted, 2-3 minutes. Divide sandwiches and potato wedges between plates. Top sandwiches with hot sauce if desired. Serve with creamy mustard on the side for dipping.