A frozen dinner elevated in half an hour: two crispy-edged patties in provolone sauce with bell peppers, alongside potatoes you roast while everything else comes together. This shelf does the heavy lifting for a weeknight when you want dinner on the table fast.

Serves 2. 30 minutes, 8 at the stove.

About 320 calories a serving, 40 g protein, 1 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Spread the roasted potatoes from the package on a sheet pan and set aside.
2. Heat 1 tablespoon oil in a skillet over medium-high heat until shimmering, about 1 minute. Add the two Salisbury steak patties and cook without moving them for 3 minutes until the underside is deeply browned, then flip and cook another 2 minutes. Slide the pan into the oven with the potatoes and roast until the potatoes are golden and the patties are cooked through, about 12 minutes.12 min
3. Pour the provolone sauce from the package into a small saucepan over low heat and warm it gently, stirring once, until it is hot and pourable, about 3 minutes. While the oven finishes, warm the sauce.3 min
4. Divide the roasted potatoes between two plates. Set a patty on each plate and pour the warm sauce over both the patties and potatoes.

Note Swap the frozen potatoes for fresh ones cut into quarters if you prefer a homemade texture; toss with oil and salt before roasting. Leftovers keep two days in the fridge and reheat gently in a low oven. Serve with a side salad or steamed greens to balance the richness of the cheese sauce.