Categories: Sandwiches
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- Kosher salt and freshly ground black pepper
- 1/2 medium onion, chopped
- 1 jalapeño, seeded and diced small
- 1 Fresno chile, seeded and diced small
- 1 serrano chile, seeded and diced small
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef stock or water
- 3/4 cup ketchup
- 2 tablespoons balsamic glaze
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon dry mustard
- 4 slices frozen garlic bread
- 8 slices provolone cheese
- 2 tablespoons chopped parsley
Directions
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Heat the olive oil in a large pot over medium-high heat. Add the beef and brown, seasoning with a pinch of salt and pepper, 8 to 10 minutes. Drain off all but a couple tablespoons of the fat.
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Add the onion, chiles, garlic and tomato paste to the pot. Stir and cook for a minute to combine and cook the tomato paste slightly. Add the stock, ketchup, balsamic glaze, brown sugar, chili powder and mustard. Season with another pinch of salt and pepper. Stir to combine, cover and simmer over medium-low heat for 10 to 12 minutes to deepen the flavor.
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Meanwhile, bake the garlic bread according to the package instructions on a sheet pan lined with foil. Remove from the oven then preheat the broiler.
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Taste the meat mixture and adjust seasoning as needed. Divide the meat mixture over the top of the baked garlic bread. Next, top each with two slices of the provolone. Broil until the cheese has melted and browned, about 2 minutes.
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Garnish with the chopped parsley and serve.