Soups to Sandwiches; It must be Summer

And suddenly, it is summer. We seem to have skipped Spring this year, or did it happen one day when I wasn’t able to be outside? The change of seasons also means a change of menus; from soups and stews to salads and sandwiches.

Ground beef is a mainstay of my meal planning and this recipe offers a sandwich that isn’t burgers or sloppy joes. You can use sliced bread or hoagie buns for the bread.  The green peppers, onions and Provolone cheese make a flavorful addition.

GROUND PHILLY CHEESESTEAK GRILLED CHEESE

Ingredients:

1 pound ground beef

½ teaspoon salt

½ teaspoon pepper

1 tablespoon Worcestershire sauce

2 tablespoons butter

1 onion, chopped

½ green bell pepper, chopped

4 oz. canned mushrooms (optional)

salt and pepper

8 slices Provolone cheese

8 slices bread

4 tablespoons butter

Directions:

1.     Brown the beef in the skillet. Try to brown without breaking up the meat too much. Get a nice brown sear on the beef, then break apart as little as possible. You want the meat to resemble a pea in size, avoid taco meat consistency. Add the salt, pepper and Worcestershire sauce. Stir gently, and remove from the pan.

2.     Add 2 tablespoons of butter in the pan and add chopped onions and green bell pepper, cooking until browned and caramelized. Add salt and pepper. Add mushrooms if desired. Once browned, add the meat back and combine the ingredients.

3.     Spread butter on one side of each slice of bread.

4.     Place butter side down on the cutting board and add a slice of provolone to each slice.

5.     Top four slices of bread/cheese with meat mixture and close the sandwiches by pressing together lightly.

6.     In a skilled on medium high heat, brown the sandwiches and cook 3-5 minutes on each side.