This melt has everything: more mozzarella, more mushrooms, and more mouthwatering than any melt this side of the Mississippi. (Or the other side!) Steak strips and mushrooms are sautéed together, then fill a pretzel bun topped with melty mozzarella and a zesty horseradish sour cream. The BBQ wedges on the side pull the entire delicious dinner into divine status. Sometimes even we get annoyed with all this awkward alliteration, but its worth it in the service of such a marvelous meal.
Cut potatoes into ¼" wedges.
Place potatoes on prepared baking sheet. Toss with 2 tsp. olive oil, BBQ spice rub, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.
Spread into a single layer and roast in hot oven, 20 minutes.
Carefully, flip wedges. Roast until golden brown and tender, 8-10 minutes.
While potatoes roast, prepare ingredients.
Prepare Ingredients and Make Horseradish Cream
Cut mushrooms into ¼" slices.
Combine sour cream, horseradish, and a pinch of salt in a mixing bowl. Set aside.
Pat steak strips dry.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan and stir occasionally until no pink remains, 2-3 minutes.
Remove steak strips to a plate. Season with a pinch of salt and pepper.
Reserve pan; no need to wipe clean.
Finish the Filling
Return pan used to cook steak strips to medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 3-5 minutes.
Add steak strips and any accumulated juices, demi-glace, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cook until liquid is slightly reduced, 1-2 minutes.
Remove from burner.
Finish the Dish
Halve pretzel buns, if necessary.
Carefully, move fries to one side of baking sheet and place buns in empty space. Top each bottom bun with half the filling and a cheese slice.
Bake until cheese is melted, 4-5 minutes.
Plate dish as pictured on front of card, slathering horseradish cream (to taste) on top bun. Bon appétit!