Real Recipes From Real Home Cooks ®

awesome beef stuffed artisan rolls

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 2 serving(s)
prep time 25 Min
cook time 10 Min
method Bake

Ingredients For awesome beef stuffed artisan rolls

  • 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
  • 2
    freshly baked round artisan rolls, about 4 inches in diameter

How To Make awesome beef stuffed artisan rolls

  • 1
    Gather your ingredients.
  • 2
    Chef’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.
  • 3
    Slice the top off of the rolls, and scoop out the filling.
  • 4
    Chef’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.
  • 5
    Heat up a sauté pan over medium heat, and then add the grapeseed oil.
  • 6
    Add the bell peppers.
  • 7
    Sauté until softened, about 3 to 5 minutes.
  • 8
    Add the cubed beef.
  • 9
    Continue to cook until the beef is cooked through, about 3 to 5 minutes.
  • 10
    Add the cumin, cayenne, salt, and pepper, and stir to combine.
  • 11
    Whisk the flour into the beef stock.
  • 12
    Add the liquid to the sauté pan.
  • 13
    Chef's Note: Use a wooden spoon to scrape up any of the brown bits (fonds) that formed on the bottom of the pan.
  • 14
    Stir until the ingredients are thoroughly combined.
  • 15
    Bring the mixture up to a simmer, and then lower the heat to medium low.
  • 16
    Continue to simmer and stir the mixture until it thickens, and the liquid is reduced by twenty percent, about 15 to 18 minutes.
  • 17
    Chef's Note: While it's simmering, do your final seasoning. Just a bit at a time, until you like what you taste.
  • 18
    Place a rack in the middle position, and preheat the oven to 450f (232c)
  • 19
    Add the cheddar and pepper jack cheeses.
  • 20
    Stir to combine.
  • 21
    Fill the rolls to overflowing with the mixture.
  • 22
    Chef’s Note: This is a rustic dish, so it should look rustic.
  • 23
    Top each with 1/4 cup of the Gruyere cheese.
  • 24
    Place the rolls and the tops into the preheated oven.
  • 25
    Chef’s Note: The tops should be separate from the rolls. Lay them to the side of the beef-filled rolls.
  • 26
    Chef’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.
  • 27
    Remove the beef-filled rolls when the cheese is bubbly and beginning to brown, about 5 to 7 minutes.
  • 28
    Cut them open, or serve them whole… and attack with a fork and several napkins. Enjoy.
  • 29
    Keep the faith, and keep cooking.