If cooking indoors, preheat oven to 425 degrees. Prepare a baking sheet with foil and cooking spray.Toss potatoes, seasoning blend, 2 tsp. olive oil, and a pinch of pepper on prepared baking sheet. Spread into a single layer. Roast in hot oven until lightly browned, 12-14 minutes. While potatoes roast, pat steaks dry, and season with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer steaks to a plate and let rest, 5 minutes. Wipe pan clean and return to medium heat. While steaks rest, separate french roll halves. Place rolls in hot pan, cut-side down, and toast until golden, 1-2 minutes. Halve cheese diagonally. Thinly slice steaks. Plate dish as pictured on front of card, slathering bottom roll with BBQ sauce and topping with steak, cheese, arugula, and top roll. Bon appétit!