Awesome Beef Stuffed Artisan Rolls

Andy Anderson !


I made this up the other day when I was experimenting with hollowing out a French loaf, and stuffing it with different ingredients. And I thought, why not use a artisan roll instead. Hey, what could go wrong with that idea?

So, four artisan rolls, and two hours later, I came up with this baby.

I love the way the sauce seeps into the bread to make an ooey, gooey delight. Extra napkins are a must.

So, you ready… let’s get into the kitchen.

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25 Min
10 Min


1 Tbsp
grapeseed oil
1/2 lb
lean stew meat, cut into small cubes
1/4 c
yellow bell pepper, small dice
1/4 c
red bell pepper, small dice
1/4 c
pepper jack cheese, shredded
1/4 c
extra sharp cheddar cheese, shredded
1/2 c
gruyere cheese, shredded, 1/4 cup per roll
1 c
beef stock, freshly made, if possible
2 Tbsp
flour, all-purpose variety
1 pinch
cayenne pepper
1/4 tsp
ground cumin
salt, kosher variety, to taste
black pepper, freshly ground, to taste
freshly baked round artisan rolls, about 4 inches in diameter


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1Gather your ingredients.

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2Chef’s Tip: I chose a rustic round artisan roll with a nice crust for this recipe. We have a bakery close by, and these had just come out of the oven… Yummy.

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3Slice the top off of the rolls, and scoop out the filling.

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4Chef’s Note: Reserve the filling for another use, or do what I did. Put a bit of olive oil with some seasonings in a small bowl, and then dip the bread in and eat it while you’re working.

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5Heat up a sauté pan over medium heat, and then add the grapeseed oil.

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6Add the bell peppers.

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7Sauté until softened, about 3 to 5 minutes.

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8Add the cubed beef.

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9Continue to cook until the beef is cooked through, about 3 to 5 minutes.

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10Add the cumin, cayenne, salt, and pepper, and stir to combine.

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11Whisk the flour into the beef stock.

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12Add the liquid to the sauté pan.

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13Chef's Note: Use a wooden spoon to scrape up any of the brown bits (fonds) that formed on the bottom of the pan.

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14Stir until the ingredients are thoroughly combined.

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15Bring the mixture up to a simmer, and then lower the heat to medium low.

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16Continue to simmer and stir the mixture until it thickens, and the liquid is reduced by twenty percent, about 15 to 18 minutes.

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17Chef's Note: While it's simmering, do your final seasoning. Just a bit at a time, until you like what you taste.

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18Place a rack in the middle position, and preheat the oven to 450f (232c)

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19Add the cheddar and pepper jack cheeses.

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20Stir to combine.

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21Fill the rolls to overflowing with the mixture.

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22Chef’s Note: This is a rustic dish, so it should look rustic.

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23Top each with 1/4 cup of the Gruyere cheese.

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24Place the rolls and the tops into the preheated oven.

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25Chef’s Note: The tops should be separate from the rolls. Lay them to the side of the beef-filled rolls.

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26Chef’s Tip: Keep an eye on the tops, because they will brown before the rolls are ready. Remove them when they are properly browned, about 3 minutes.

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27Remove the beef-filled rolls when the cheese is bubbly and beginning to brown, about 5 to 7 minutes.

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28Cut them open, or serve them whole… and attack with a fork and several napkins. Enjoy.

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29Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef, Other Breads, Casseroles
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy