Italian Beef with Bears Matty Matheson, Coco Storer and Me | Something’s Burning | S3 E19
I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer.
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ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS
STUFFED MUSHROOMS
Cremini mushrooms
Bacon
Ground sausage
Garlic
Cream cheese
Parsley
Shredded mozzarella cheese
Grated Parmesan cheese
1. Wash and de-stem mushrooms
2. Cook bacon on the flattop; once cooked allow to drain on papertowel
3. Add minced garlic to skillet
4. Add ground sausage and cook until browned
5. Stir in cream cheese, parsley, mozzarella, and Parmesan.
6. Chop bacon and add to sausage mixture
7. Spoon mixture into mushroom caps
8. Bake at 400° until cheese is bubbling
9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked.
ITALIAN BEEF
Beef chuck roast
Garlic
Diced onion
Dried oregano
Dried basil
Onion powder
Paprika
Garlic powder
Red pepper flakes
Salt and Pepper
Beef broth
Brine from giardiniera
Hoagie rolls
1. Combine all seasonings and rub all over the roast.
2. Add oil to Instapot; saute onion and garlic
3. Place roast in and brown on all sides; remove and set aside.
4. Deglaze pot with beef broth; add in brine from giardiniera.
5. Place trivet in pot; set roast on top
6. Set Instapot to pressure cook for 30 minutes and then a natural release.
7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot.
8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect!
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