Awesome Beef Stuffed Artisan Rolls
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lean stew meat, cut into small cubes
yellow bell pepper, small dice
red bell pepper, small dice
pepper jack cheese, shredded
extra sharp cheddar cheese, shredded
gruyere cheese, shredded, 1/4 cup per roll
beef stock, freshly made, if possible
flour, all-purpose variety
salt, kosher variety, to taste
black pepper, freshly ground, to taste
freshly baked round artisan rolls, about 4 inches in diameter
1Gather your ingredients.
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.
3Slice the top off of the rolls, and scoop out the filling.
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.
5Heat up a sauté pan over medium heat, and then add the grapeseed oil.
6Add the bell peppers.
7Sauté until softened, about 3 to 5 minutes.
8Add the cubed beef.
9Continue to cook until the beef is cooked through, about 3 to 5 minutes.
10Add the cumin, cayenne, salt, and pepper, and stir to combine.
11Whisk the flour into the beef stock.
12Add the liquid to the sauté pan.
13Chef's Note: Use a wooden spoon to scrape up any of the brown bits (fonds) that formed on the bottom of the pan.
14Stir until the ingredients are thoroughly combined.
15Bring the mixture up to a simmer, and then lower the heat to medium low.
16Continue to simmer and stir the mixture until it thickens, and the liquid is reduced by twenty percent, about 15 to 18 minutes.
17Chef's Note: While it's simmering, do your final seasoning. Just a bit at a time, until you like what you taste.
18Place a rack in the middle position, and preheat the oven to 450f (232c)
19Add the cheddar and pepper jack cheeses.
20Stir to combine.
21Fill the rolls to overflowing with the mixture.
22Chef’s Note: This is a rustic dish, so it should look rustic.
23Top each with 1/4 cup of the Gruyere cheese.
24Place the rolls and the tops into the preheated oven.
25Chef’s Note: The tops should be separate from the rolls. Lay them to the side of the beef-filled rolls.
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.
27Remove the beef-filled rolls when the cheese is bubbly and beginning to brown, about 5 to 7 minutes.
28Cut them open, or serve them whole… and attack with a fork and several napkins. Enjoy.
29Keep the faith, and keep cooking.
Originally Posted: Wed, Apr 22, 2015