RECIPES: Recipe Details

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Mile High Melt with a Wine-Simmered Veggie Topping

The Mile High Melt is my spin on the cheese steak sandwich. It is gooey and messy and sinfully good.

Ingredients 

Wine-Simmered Veggie Topping:
2 tablespoon butter, cut in 8 cubes
2 red bell peppers, seeded and sliced thin
1 medium yellow onion, sliced thin
2 cups Crimimi mushrooms, cleaned and sliced thin
1 teaspoon garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup Sutter Home Pinot Noir
Patties:
1 pound ground sirloin
1 pound ground chuck
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon fresh garlic, minced
¼ cup Sutter Home Pinot Noir
½ cup low-sodium beef broth
1 tablespoon steak sauce, any brand
Vegetable oil for forming the patties and brushing on the grill rack
6 (1-ounce each) slices Monterrey Jack cheese
6 sourdough rolls - split
Mayonnaise

Instructions 

Pre-heat a gas grill to 350 degrees F, or to medium-high heat. To make the Veggie Topping, place the butter down the center of an 18-inch long piece of aluminum foil. In a large bowl, add the red bell peppers, onions, mushrooms, garlic, salt, ground black pepper, and Sutter Home Pinot Noir. With tongs, toss together, and then pour down the middle of the foil. Bring the sides of the foil together and seal to make a packet. Place the foil packet on the grill rack, close the grill cover and cook 20-30 minutes, or until vegetables are soft. Remove from the grill and set aside. To make the patties, combine the ground sirloin, ground chuck, salt, ground black pepper, garlic, Sutter Home Pinot Noir, beef broth and steak sauce in a large bowl. Mix well, while handling the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. To cook the patties, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once after 4-6 minutes. After the first turn, top each patty with an equal portion of the Veggie Topping and a slice of Monterrey Jack cheese. Continue to cook, covered, until internal temperature reaches 160 degrees F. and the cheese is melted. Total cook time will be approximately 10 to 15 minutes. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a light layer of mayonnaise on the cut side of each bun bottom and top. Place each patty on a bottom bun, taking care not to lose the toppings. Add the bun tops and serve. Makes 6 burgers

Comments 

Delicious with chicken instead of beef too.