Something’s Burning: Italian Beef with Bears Matty Matheson, Coco Storer and Me

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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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