Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 8-10 minutes.

Carefully remove from microwave and transfer to a clean, flat work surface. Potatoes will be hot! Use caution. Using the flat side of an object, press down gently to smash each potato until 1/2" thick. Reserve bowl; no need to wipe clean.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes and half the mushroom seasoning (reserve remaining for steak strips) to hot pan. Flip occasionally until browned, 6-8 minutes.

Remove from burner.

While potatoes cook, continue recipe.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat steak strips dry. Coarsely chop, then separate pieces.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add buns, cut-sides down, to hot pan and toast until browned, 2-3 minutes.

Transfer buns to a plate. Keep pan over medium-high heat.

Add 2 tsp. olive oil, white portions of green onions, steak strips, remaining mushroom seasoning, and garlic pepper to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Add mirepoix base and 2 Tbsp. water. Stir occasionally until combined, 1-2 minutes.

Remove from burner. Rest, 3 minutes.

While steak strips cook, continue recipe.

In reserved microwave-safe bowl, combine cream cheese, 1/4 cup water, shredded cheese, and a pinch of salt. Cover with a damp paper towel.

Microwave covered until melted, 45-60 seconds.

Remove from microwave and stir to combine.

If too thick, add additional water, 1 tsp. at a time, stirring and microwaving at 10 second intervals in between additions, until desired consistency is reached.

Plate dish as pictured on front of card, topping bottom bun with steak strips, cheese sauce, green portions of green onions, and top bun. Bon appétit!