Good evening Dubbers! We have the mighty wildcats of Evanston on tap, and folks, this is going to get ugly early. We all saw how great Iowa's offense was, and they took Northwestern to the woodshed last week...so be prepared for a snoozer. For this week, I really wanted to post an Italian Beef sandwich, an iconic recipe Chicago is known for...but after researching the tailgate fare archives, we already did it. So instead, I am giving you a similar beef-style sandwich, the chopped cheese:
Ingredients:
- 1 pack of sausage buns
- 1 lb ground beef 80/20 mix, formed into burger patties
- 1 small onion, sliced
- 1 tomato, sliced thinly
- 1 package shredded lettuce
- 1 pack sliced American or Cheddar cheese
- 1 green pepper, diced
- salt and pepper, to taste
- condiments - ketchup, mustard, and mayo
- butter
Directions:
- Cut your onions and peppers.
- Melt the butter and saute your onions and pepper until the onions are translucent and the green peppers are softening.
- Add your hamburger patties to the pan and season them with salt, pepper.
- Sear on one side for two minutes before flipping and repeat.
- Use flipper to cut the meat into small pieces. Try to keep the meat from each patty separated from the other patties so you can keep your servings the right size.
- Once your meat has been chopped, combine it with some of the onions and peppers
- Once everything is cooked, and getting brown and delicious, arrange your meat mixture in the shape of your hoagie roll and put two slices of cheese on top and let melt.
- Once the cheese is melted, and bubbling on the edges, add it to your hoagie roll and top with condiments, tomatoes, and lettuce.
Pro Tips
- Toast the buns so they don't get soggy
- Add some jalapenos for more spice
Go Bucks!
