1poundlean ground beef(Here's where we get our grass-fed beef.)
A pinch of red pepper flakes
2tablespoonsWorcestershire sauce
6tablespoonssoftened butter
12slicesProvolone cheese
12slicessourdough bread
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Instructions
Make the Filling:In a large saute pan, heat oil over medium-high heat until shimmering. Saute bell peppers, onions and mushrooms until they begin to soften, about 4-5 minutes. Stir in garlic and cook about 30-60 more seconds. Season the veggies lightly with salt and pepper and then set aside.
Add the ground beef to the same saute pan and cook, breaking it up with a wooden spoon or spatula along the way, until there is no longer any pink showing. While it cooks, season the meat with 1 teaspoon salt, 1/2 teaspoon pepper, and a pinch of red pepper flakes. Drain any excess grease.
Stir in Worcestershire sauce and the cooked veggies until everything is combined. Set filling aside.
Build the Sandwiches: Wipe the saute pan clean. Lay the bread slices on a cutting board and butter one side of each piece of bread. Then lay them butter side down. On the inside of one piece of bread, place a slice of cheese, scoop about 1/3 cup of the beef mixture on top of that, top with another slice of cheese, and place another piece of bread on top (butter side up).
Grill the Sandwiches: Place the saute pan over medium heat. Grill each sandwich for 2-3 minutes per side, until the outside is browned and cheese is melted.
Freezer Instructions
Freeze For Later: Follow instructions through Step 3. Place the cooled meat/veggie mixture in a freezer bag and seal. Freeze the meat, cheese slices, and bread together as a meal kit.Prepare From Frozen: Thaw the meat kit components in the refrigerator overnight. Follow Steps 4-5.
Notes/Tips
This recipe makes about 3 cups of filling. I use about 1/3 cup per sandwich.
If you like mushrooms, you can go heavier on those.