Ingredients: |
Ingredients: 20oz ground beef
4 sandwich rolls, sliced lengthwise, leaving them intact
1½ cup milk
8oz cremini mushrooms, thinly sliced
2 yellow onions, peel, halve and thinly slice
1½ lb russet potatoes, cut into wedges
8 pepperoncini, thinly sliced
6 tbsp all purpose flour
6oz aged white cheddar cheese, grated
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Directions: |
Directions:Preheat oven to 425º. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single layer, skin sides down, and roast 26-28 min or until browned and tender when pierced with a fork. Remove from oven, leaving oven on. While potatoes roast, in a large pan, heat 2 tbsp of olive oil on med-high until hot. Add the mushrooms and cook, stirring occasionally, 4-6 min or until browned. Add the onion; season with salt and pepper. Cook stirring occasionally, 5-7 min or until softened. Add the ground beef to the pan of vegetables; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3-5 min or until browned and cooked through. Add 2-4 tbsp water and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 min or until the water has cooked off. Remove from heat; season with salt and pepper to taste. Set aside in a warm place. While potatoes continue to roast, in a small pot, heat 4 tbsp olive oil on med-high until hot. Add flour and cook, whisking constantly 1-2 min or until golden and fragrant. Slowly whisk in the milk and ½ cup water; heat to boiling on high. Once boiling, reduce heat to low and simmer, whisking frequently, 4-6 min or until thickened. Add the cheese; season with salt and pepper. Cook, whisking occasionally, 1-2 min or until thoroughly combined and smooth. Remove from heat and season with salt and pepper to taste. Set aside in a warm place. Place rolls on a sheet pan, cut sided up, and toast int the oven 2-4 min or until slightly crispy and warmed through. Remove from the oven and transfer to a work surface. Divide the cooked vegetables and beef between the toasted rolls; top with some of the cheese sauce and as much of the pepperoncini as you like. Divide the sandwiches and roasted potatoes between plates. Serve any remaining cheese sauce on the side. |
This recipe for Italian Beef Grinders is from