Tango Joes

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 8 people

Categories: Ground Beef, Hot Sandwich, Main Dish, Rachael Ray


  • 1⁄3 cup extra-virgin olive oil , plus
  • 1 tablespoon extra-virgin olive oil
  • 2 lbs lean ground sirloin
  • salt
  • pepper
  • 2 teaspoons sweet smoked paprika
  • 2 sprigs fresh rosemary , leaves removed
  • 4 sprigs fresh oregano , leaves removed
  • 8 sprigs fresh thyme , leaves removed
  • 1 cup fresh flat leaf parsley
  • 2 garlic cloves
  • 1/2 small onion , coarsely chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons packed dark brown sugar
  • 1 (8 ounce) can tomato sauce
  • 4 Portuguese rolls (slightly sweet large, rectangular sandwich rolls)


  1. Preheat oven to 250°.

  2. Heat a large saute pan over high heat and add 1 tablespoon oil.

  3. Add in meat and brown for 7-8 minutes; as it cooks, season with salt and pepper and the paprika; break up the meat with a spoon.

  4. While the meat is browning, make the chimichurri; place the rosemary, oregano, thyme, and parsley leaves, garlic, onion, and vinegar in a food processor; season with salt and pepper and pulse the machine to finely chop.

  5. With the machine running, stream in the 1/3 cup of oil.

  6. Combine the Worcestershire sauce, brown sugar, and tomato sauce in a small bowl; pour the sauce over the meat in the skillet and stir.

  7. Bring to a bubble; stir in half the chimichurri sauce and simmer for 5 minutes.

  8. Wrap the rolls in foil and heat in the oven for 3-4 minutes; split the rolls open and slather the tops with the remaining chimichurri sauce; pile the meat onto the bun bottoms and serve.

  9. Pour a nice glass of Malbec to complement the Joes and you’ll be tangoing in no time.

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