- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 767
- Total Fat
- 41 g
- Saturated Fat
- 15 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 34 g
- Cholesterol
- 117 mg
- Sodium
- 1519 mg
Ree’s son Bryce is a footballer, with an appetite to match. Ree developed a portable version of his favorite meal to treat him when she visits him at college. He has five roommates who he likes to share food with, so Ree always plans to cook for a football-playing crowd.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 767
- Total Fat
- 41 g
- Saturated Fat
- 15 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 34 g
- Cholesterol
- 117 mg
- Sodium
- 1519 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F.
- In a large pot over medium-high heat, brown the beef with the sausage, 8 to 10 minutes. Stir in the pepper, onion and garlic. Add the ketchup, beef stock, hot sauce and Worcestershire sauce, then stir to combine. Season with the brown sugar, chili powder, dry mustard, salt and pepper. Stir to combine, then reduce the heat to medium-low and cook for 20 minutes, letting the flavors come together.
- Meanwhile, place the rolls on a sheet pan, then brush the tops with the butter and sprinkle with the Parmesan. Place in the oven to slightly toast, 5 to 7 minutes.
- To serve, halve the rolls, then spoon the meat mixture over the bottom halves, and sit the other halves of the rolls on top.
