6 to 8 servings
This is a good recipe to serve for an after-the-game celebration…
or perhaps for Halloween.
2 pounds lean ground beef or uncooked ground chicken or turkey (see note)
1 garlic clove, peeled and minced (optional)
6 to 8 ounces fresh mushrooms, chopped,
or 1 to 2 (7 to 8-ounce) can/jar(s) (4-ounces net wt.) mushroom stems and pieces, drained
(see note) (optional)
1 cup chopped peeled onion
1 (10½ -ounce) can French onion soup, undiluted
½ cup tomato-base chili sauce
2 tablespoons favorite steak sauce
2 tablespoons Worcestershire sauce or to taste
Few drops hot pepper sauce or to taste
6 to 8 hard or club rolls
2 cups shredded sharp Cheddar or American cheese or cheese-blend of choice
Freshly grated Parmesan or Romano cheese or reduced-fat Parmesan or Romano cheese
as desired for garnish (optional)
Sprigs of fresh parsley or cilantro for garnish (optional)
In a medium heavy skillet, sauté ground beef or chicken or turkey and garlic, if desired, fresh mushrooms, if desired, and onion over moderate heat until meat is thoroughly browned and garlic, fresh mushrooms, and onion are tender, about 3 minutes. Drain off excess liquid/fat. Reduce heat, stir in onion soup, steak sauce, chili sauce, Worcestershire sauce, and hot pepper sauce, mixing well. Simmer mixture, uncovered, over low heat for 8 to 10 minutes.
Cut a thin slice off the top of each hard roll; scoop out the center of each roll. Add cheese to meat mixture, mixing well. Fill roll cavities with the hot meat/cheese mixture, dividing evenly.
Arrange filled rolls on an ungreased baking sheet. Bake in a preheated moderate oven (350 degrees F.) for 7 to 8 minutes or until cheese is melted. May sprinkle the top of each with freshly grated Parmesan or Romano cheese, if desired; continue baking for several minutes until Parmesan or Romano cheese is lightly browned. Garnish each serving with a sprig of parsley or cilantro, if desired.
Note: May heat 1 tablespoon extra virgin olive oil or other cooking oil in skillet before cooking ground chicken or turkey.
Note: Do not sauté canned mushrooms.
Note: If meat mixture is too thick, add 3 to 4 tablespoons water to mixture.