Carbs Per Serving: no counts provided
2 1/2 lbs of ground chuck
Salt and pepper
How to Prepare:
2-1/2 pounds ground chuck, salt and peppered to your desire. Roll 4 large meatballs/ reserving enough meat to make 4 small flat patties to make toppers for. With your meatballs, create and form a “bowl” (not making them too shallow, but deep enough for your filling. Add to the center “bowl”: grated cheese and mushrooms and onion powder. (to make it Mexican style, add crushed red pepper or your favorite stuffing mixture) Next, place your topper (flat patty) on top of your mixture, making sure the patty is small enough to lay on top/inside, so you can bring the sides of the bowl up and blend into the topper to seal. Note: If you are having a problem with sealing them, use egg white. Place the meat bowl in a heavy pre-heated skillet, cover with lid, and cook until browned on both sides, being very careful not to break the bowl. Place browned patties in shallow pan and cook in the oven for 30 min. @400 degrees.
Serve with a salad and Enjoy! It’s worth the work.
This delicious cheese steak can be made in advance and the filling can be altered to your favorite stuffing allowance.