Aired May 11, 2008
1 pound ground sirloin
1 softball-sized onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
For the salad:
1/2 pound salami, chopped
1/4 pound provolone cheese, chopped
1 small jar pepperoncini
1 head Bibb lettuce
1 bunch arugula
2 tablespoons EVOO Extra Virgin Olive Oil
1 tablespoon red wine vinegar
In large skillet over medium-high heat with 1 turn of the pan of EVOO, brown the ground sirloin, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
Split open rolls and toast under broiler, keep your eye on them so they don't burn!
While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.
In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the EVOO and red wine vinegar. Season with salt and pepper to taste.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll. Serve the salad alongside.