Evenly spread grated cheese on a plate.

Cut potatoes into 1/2" wedges.

Place wedges in a mixing bowl and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch salt and pepper.

Place wedges onto plate with grated cheese, pressing gently to adhere to one side.

Place wedges, cheese-side up, on prepared baking sheet and spread into a single layer.

Roast in hot oven until wedges are golden-brown and tender, 25-30 minutes, flipping once halfway through.

Carefully remove from oven.

While wedges roast, continue recipe.

Thinly slice mushrooms.

Halve and peel onion. Slice halves into thin strips.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with garlic salt and a pinch of pepper.

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

Add onions, mushrooms, and a pinch of salt and pepper to hot pan. Stir occasionally until browned, 6-8 minutes.

Add 1 tsp. olive oil and steak strips. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner. Rest, 3 minutes.

While steak mixture cooks, continue recipe.

Heat rolls to your preference using a toaster or microwave.

Alternatively, place rolls directly on rack in hot oven, cut-side up. Toast until lightly browned, 3-4 minutes. Carefully remove from oven.

While rolls heat, continue recipe.

In a microwave-safe bowl, combine 1/3 cup water, half the demi-glace (remaining is yours to use as you please!), and mushroom base.

Microwave uncovered until heated through, 20-30 seconds.

Carefully remove from microwave and stir to combine. Set aside.

In another mixing bowl, combine cheese spread and creme fraiche. Set aside.

Plate dish as pictured on front of card, filling roll with crema, then steak mixture. Serve sauce on the side for dipping sandwich. Bon appétit!