Yield: 4 sandwiches
- 2 T. unsalted butter
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1½ T. Worcestershire sauce
- 1¼ tsp. finely ground sea salt, divided
- 1 tsp. ancho chile powder
- 1/4 tsp. ground black pepper
- 1 cup sliced green bell peppers
- 1 cup sliced red bell peppers
- 4 hoagie rolls, split
In a medium skillet, heat 1/2 tablespoon of butter over medium-high heat. Add the onion, and cook for two minutes. Add the garlic, and cook one more minute. Stir in the beef. Cook the beef for about eight minutes, breaking it up into small pieces as it cooks.
Stir in the Worcestershire sauce, 1 teaspoon of the sea salt, the chile powder and black pepper. Continue to cook for two to three more minutes until the beef is browned and cooked through.
While the beef cooks, you can start on the bell peppers. In a large skillet, heat the remaining 1½ tablespoons of butter on medium-high. Add the bell peppers. Cook for seven to 10 minutes, until the peppers begin to soften. Stir in the remaining 1/4 teaspoon of salt.
Divide the beef into four portions and the peppers into four portions. Then assemble the sandwiches, layering a few peppers in the bottom of the bun, topping with some beef, more peppers, and finishing with beef. Serve warm.
This recipe originally appeared in the July/August 2016 issue of Hobby Farms.