Beef On A Bun Recipe

Prep

Finely chop the onion and mince the garlic. Measure out broth, tomato paste and seasoning so they're ready to add.

Heat a large skillet or sauté pan over medium-high heat. Add the olive oil and swirl to coat.

Add the chopped onion and cook 3–4 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Crumble in the ground beef and ground turkey. Use a spatula to break meat into small pieces. Cook 6–8 minutes, stirring occasionally, until no longer pink and browned in places.

Stir in the tomato paste and Worcestershire sauce, scraping any browned bits from the pan. Cook 1 minute to bloom the tomato paste.

Pour in the beef or chicken broth and add dried oregano, salt and black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until liquid reduces and mixture thickens slightly, about 6–8 minutes. Taste and adjust seasoning.

If mixture seems too loose for piling on a bun, simmer another 2–3 minutes to concentrate. Remove from heat and keep warm.

Preheat broiler or oven to high (broil setting) or heat a nonstick skillet over medium-low if you prefer pan-toasted buns.

Split the rolls and lightly butter the cut sides (about 1/2 tablespoon butter per roll).

Place rolls cut-side up on a baking sheet and broil 1–2 minutes just until edges are golden and butter is melted and lightly toasted — watch carefully to avoid burning. (Alternatively, toast buttered cut sides in a skillet until golden, about 1–2 minutes.)

Spoon a generous portion of the warm beef-and-turkey mixture onto the bottom half of each toasted roll, dividing filling evenly among 4 rolls.

Top each portion of meat with a slice of provolone cheese. If using broiler, return to broiler for 30–60 seconds just until cheese is melted; if using a skillet cover with a lid for 1–2 minutes to melt cheese.

If using roast beef, layer 2 oz (about 2–3 slices) of thinly sliced roast beef on top of the melted provolone for a double-meat option.

Add optional toppings as desired: lettuce, sliced tomato, and pickles. Drizzle or spread yellow mustard on the top bun (about 1/2 tablespoon per sandwich) or serve mustard on the side.

Close the sandwich with the top bun, press gently, slice in half if desired, and serve immediately while hot.