Italian Beef Grinders

with Aged Cheddar Cheese Sauce & Crispy Potato Wedges

Italian Beef Grinders

with Aged Cheddar Cheese Sauce & Crispy Potato Wedges

In this recipe, we’re preparing a sandwich classic: the incredibly satisfying grinder. Closely related to a sub, hero or hoagie, the grinder is a New England variation in which cold cuts are sometimes replaced with hot cooked meat. In our version, we’re filling soft, crispy rolls with ground beef, mushrooms, onion, a white cheddar cheese sauce and zesty pepperoncini, or Italian hot peppers. Served with hearty roasted potato wedges on the side, these grinders make for a meal that’s bursting with robust, savory flavor.

35 minutes

Ingredients

10 oz Ground Beef
2 Sandwich Rolls
3/4 c Milk
4 oz Cremini Mushrooms
1 Yellow Onion
3/4 lb Russet Potatoes
4 Pepperoncini
2 oz Aged White Cheddar Cheese
3 tbsp All-Purpose Flour

Instructions

Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-thick wedges. Thinly slice the mushrooms. Peel, halve and thinly slice the onion. Grate the cheese. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns). Thinly slice the pepperoncini crosswise.

Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on.

Cook the vegetables:

While the potatoes roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened.

Add the beef:

Add the ground beef to the pan of vegetables; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add 2 tablespoons of water and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, or until the water has cooked off. Remove from heat; season with salt and pepper to taste. Set aside in a warm place.

Make the cheese sauce:

While the potatoes continue to roast, in a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until golden and fragrant. Slowly whisk in the milk and ¼ cup of water; heat to boiling on high. Once boiling, reduce the heat to low and simmer, whisking frequently, 4 to 6 minutes, or until thickened. Add the cheese; season with salt and pepper. Cook, whisking occasionally, 1 to 2 minutes, or until thoroughly combined and smooth. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Assemble the sandwiches & plate your dish:

Place the rolls on a sheet pan, cut sides up, and toast in the oven 2 to 4 minutes, 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’d like (you may have extra pepperoncini). Divide the sandwiches and roasted potatoes between 2 plates. Serve with any remaining cheese sauce on the side. Enjoy!