10 oz. ground beef 2 sandwich rolls 3/4 cup milk 4 oz. cremini mushrooms 1 yellow onion 3/4 lb. russet potatoes 4 pepperoncini 3 tablespoons all purpose flour 2 oz. aged white cheddar cheese

Preheat oven to 475 Wash and dry produce. Cut potatoes lengthwise into 1 inch wedges. Thinly slice mushrooms. Peel, halve and thinly slice onion. Grate the cheese. Slice the rolls lengthwise, leaving them intact. Thinly slice pepperoncini lengthwise. Place potatoes on a sheet pan. Drizzle with olive oil and season with seasoned salt and pepper. Toss to coat. Arrange in a single, even layer, skin side down. Roast 26 to 28 minutes until browned and tender. Remove from oven, leaving the oven on. In a large pan, heat 2 tablespoons olive oil on medium high heat. Add mushrooms and cook 4 - 6 minutes. Add onion. Season with salt and pepper. Cook 5-7 minutes or until softened. Add ground beef and cook 3-5 minutes. Add 2 Tablespoons water and cook 1 minute or until water has cooked off. Set aside in warm place. In small saucepan, heat 2 tablespoons olive oil on medium high until hot. Add flour and cook, whisking constantly, for 1-2 minutes or until golden and fragrant. Slowly whisk in milk and 1/4 cup water, heat to boiling on high. Reduce heat to low and simmer, whisking frequently, for 4-6 minutes. Season with salt and pepper. Add cheese and cook 1-2 minutes until smooth. Remove from heat. Place rolls in the oven, cut sides up, until crispy 2-4 minutes. Assemble sandwiches with pepperoncinis, beef mix and cheese sauce on top. Serve with potatoes and extra cheese sauce on the side.