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Italian Beef Grinders

with Aged Cheddar Cheese Sauce & Crispy Potato Wedges

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    3
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

In this recipe, we’re preparing a sandwich classic: the incredibly satisfying grinder. Closely related to a sub, hero or hoagie, the grinder is a New England variation in which cold cuts are sometimes replaced with hot cooked meat. In our version, we’re filling soft, crispy rolls with ground beef, mushrooms, onion, a white cheddar cheese sauce and zesty pepperoncini, or Italian hot peppers. Served with hearty roasted potato wedges on the side, these grinders make for a meal that’s bursting with robust, savory flavor.

fresh
ingredients
Italian Beef Grinders with Aged Cheddar Cheese Sauce & Crispy Potato Wedges
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-thick wedges. Thinly slice the mushrooms. Peel, halve and thinly slice the onion. Grate the cheese. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns). Thinly slice the pepperoncini crosswise.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on.

Cook the vegetables:
3 Cook the vegetables:

While the potatoes roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened.

Add the beef:
4 Add the beef:

Add the ground beef to the pan of vegetables; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add 2 tablespoons of water and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, or until the water has cooked off. Remove from heat; season with salt and pepper to taste. Set aside in a warm place.

Make the cheese sauce:
5 Make the cheese sauce:

While the potatoes continue to roast, in a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until golden and fragrant. Slowly whisk in the milk and ¼ cup of water; heat to boiling on high. Once boiling, reduce the heat to low and simmer, whisking frequently, 4 to 6 minutes, or until thickened. Add the cheese; season with salt and pepper. Cook, whisking occasionally, 1 to 2 minutes, or until thoroughly combined and smooth. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Assemble the sandwiches & plate your dish:
6 Assemble the sandwiches & plate your dish:

Place the rolls on a sheet pan, cut sides up, and toast in the oven 2 to 4 minutes, or until slightly crispy and warmed through. Remove from the oven and transfer to a work surface. Divide the cooked vegetables and beef between the toasted rolls; top with some of the cheese sauce and as much of the pepperoncini as you’d like (you may have extra pepperoncini). Divide the sandwiches and roasted potatoes between 2 plates. Serve with any remaining cheese sauce on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-thick wedges. Thinly slice the mushrooms. Peel, halve and thinly slice the onion. Grate the cheese. Slice the rolls lengthwise, leaving them intact (they should look like hot dog buns). Thinly slice the pepperoncini crosswise.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven, leaving the oven on.

Roast the potatoes:
Cook the vegetables:
3 Cook the vegetables:

While the potatoes roast, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened.

4 Add the beef:

Add the ground beef to the pan of vegetables; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through. Add 2 tablespoons of water and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30 seconds to 1 minute, or until the water has cooked off. Remove from heat; season with salt and pepper to taste. Set aside in a warm place.

Add the beef:
5 Make the cheese sauce:

While the potatoes continue to roast, in a small pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the flour and cook, whisking constantly, 1 to 2 minutes, or until golden and fragrant. Slowly whisk in the milk and ¼ cup of water; heat to boiling on high. Once boiling, reduce the heat to low and simmer, whisking frequently, 4 to 6 minutes, or until thickened. Add the cheese; season with salt and pepper. Cook, whisking occasionally, 1 to 2 minutes, or until thoroughly combined and smooth. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

6 Assemble the sandwiches & plate your dish:

Place the rolls on a sheet pan, cut sides up, and toast in the oven 2 to 4 minutes, or until slightly crispy and warmed through. Remove from the oven and transfer to a work surface. Divide the cooked vegetables and beef between the toasted rolls; top with some of the cheese sauce and as much of the pepperoncini as you’d like (you may have extra pepperoncini). Divide the sandwiches and roasted potatoes between 2 plates. Serve with any remaining cheese sauce on the side. Enjoy!

Assemble the sandwiches & plate your dish: