Italian Beef Grinders w. Crispy Potato Wedges by
10 oz. ground beef
2 sandwich rolls
3/4 cup milk
4 oz. cremini mushrooms
1 yellow onion
3/4 lb. russet potatoes
3 tablespoons all purpose flour
2 oz. aged white cheddar cheese
oz. ground beef
oz. cremini mushrooms
lb. russet potatoes
tablespoons all purpose flour
oz. aged white cheddar cheese
Preheat oven to 475
Wash and dry produce. Cut potatoes lengthwise into 1 inch wedges. Thinly slice mushrooms. Peel, halve and thinly slice onion. Grate the cheese. Slice the rolls lengthwise, leaving them intact. Thinly slice pepperoncini lengthwise.
Place potatoes on a sheet pan. Drizzle with olive oil and season with seasoned salt and pepper. Toss to coat. Arrange in a single, even layer, skin side down. Roast 26 to 28 minutes until browned and tender. Remove from oven, leaving the oven on.
In a large pan, heat 2 tablespoons olive oil on medium high heat. Add mushrooms and cook 4 - 6 minutes. Add onion. Season with salt and pepper. Cook 5-7 minutes or until softened.
Add ground beef and cook 3-5 minutes. Add 2 Tablespoons water and cook 1 minute or until water has cooked off. Set aside in warm place.
In small saucepan, heat 2 tablespoons olive oil on medium high until hot. Add flour and cook, whisking constantly, for 1-2 minutes or until golden and fragrant. Slowly whisk in milk and 1/4 cup water, heat to boiling on high. Reduce heat to low and simmer, whisking frequently, for 4-6 minutes. Season with salt and pepper. Add cheese and cook 1-2 minutes until smooth. Remove from heat.
Place rolls in the oven, cut sides up, until crispy 2-4 minutes. Assemble sandwiches with pepperoncinis, beef mix and cheese sauce on top. Serve with potatoes and extra cheese sauce on the side.