• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Cut 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!). Heat a large dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.

• Toss 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.

• Meanwhile, 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. Use pan used for bacon here.

• 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.

• 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; stir to combine.

• Keeping baguettes on sheet, spread cut sides with half the Dijon mayo; fill with as much of the veggie mixture as will fit, then sprinkle with mozzarella. (TIP: For an extra-saucy situation, use all the Dijon mayo on the hoagies.) Return sheet to oven until cheese melts, 2-3 minutes. • Divide hoagies and potato wedges between plates. Serve with remaining Dijon mayo on the side for dipping. Top veggie mixture with bacon before adding mozzarella. Bacon is fully cooked when internal temperature reaches 145°.