awesome beef stuffed artisan rolls

How To Make awesome beef stuffed artisan rolls

• 
  1

  Gather your ingredients.
• 
  2

  Chef’s Tip: I chose a rustic round artisan roll with a nice crust for this recipe. We have a bakery close by, and these had just come out of the oven… Yummy.
• 
  3

  Slice the top off of the rolls, and scoop out the filling.
• 
  4

  Chef’s Note: Reserve the filling for another use, or do what I did. Put a bit of olive oil with some seasonings in a small bowl, and then dip the bread in and eat it while you’re working.
• 
  5

  Heat up a sauté pan over medium heat, and then add the grapeseed oil.
• 
  6

  Add the bell peppers.
• 
  7

  Sauté until softened, about 3 to 5 minutes.
• 
  8

  Add the cubed beef.
• 
  9

  Continue to cook until the beef is cooked through, about 3 to 5 minutes.
• 
  10

  Add the cumin, cayenne, salt, and pepper, and stir to combine.
• 
  11

  Whisk the flour into the beef stock.
• 
  12

  Add the liquid to the sauté pan.
• 
  13

  Chef's Note: Use a wooden spoon to scrape up any of the brown bits (fonds) that formed on the bottom of the pan.
• 
  14

  Stir until the ingredients are thoroughly combined.
• 
  15

  Bring the mixture up to a simmer, and then lower the heat to medium low.
• 
  16

  Continue to simmer and stir the mixture until it thickens, and the liquid is reduced by twenty percent, about 15 to 18 minutes.
• 
  17

  Chef's Note: While it's simmering, do your final seasoning. Just a bit at a time, until you like what you taste.
• 
  18

  Place a rack in the middle position, and preheat the oven to 450f (232c)
• 
  19

  Add the cheddar and pepper jack cheeses.
• 
  20

  Stir to combine.
• 
  21

  Fill the rolls to overflowing with the mixture.
• 
  22

  Chef’s Note: This is a rustic dish, so it should look rustic.
• 
  23

  Top each with 1/4 cup of the Gruyere cheese.
• 
  24

  Place the rolls and the tops into the preheated oven.
• 
  25

  Chef’s Note: The tops should be separate from the rolls. Lay them to the side of the beef-filled rolls.
• 
  26

  Chef’s Tip: Keep an eye on the tops, because they will brown before the rolls are ready. Remove them when they are properly browned, about 3 minutes.
• 
  27

  Remove the beef-filled rolls when the cheese is bubbly and beginning to brown, about 5 to 7 minutes.
• 
  28

  Cut them open, or serve them whole… and attack with a fork and several napkins. Enjoy.
• 
  29

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card