For years there has been a steady migration of fans from the stadium to the couch. I get it. The atmosphere may not quite be the same at home, but the tickets are free, the adult beverages come in well under $15/drink, the view on the big screen is better than just about anything in the stadium, and there is usually no line at the restroom. In 2020, the migration from tailgating to homegating before the games has become just about 100%. One of the great things about homegating is that the food is WAY better than anything you can get at the game. So let’s dive into one phenomenal game day recipe.
- 4 (6-inch) sub sourdough rolls
- 2 tablespoons canola oil or light tasting olive oil, divided
- 2 cups shredded mozzarella cheese, divided
- 1/2 large white onion, cut in strips
- 1/2 red or orange bell pepper, cut in strips
- 1/2 yellow or green bell pepper, cut in strips
- 1 tablespoon salted butter
- 1 teaspoon smokehouse salt
- 16 ounces ground hot Italian sausage or mild Italian Sausage
- 1 (20-24 oz) bottle marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese
Helpful Beefer Grill Tools for this recipe:
- Grill Gloves
- Long grill tongs
- Beefer Stone Bowl and tray
- Additional Beefer Drip Trays
When substituting mini bell peppers for bell peppers simply cut into rings or strips and reduce grilling time. If you love spicy heat substitute poblano or jalapeño peppers tor the bell peppers.
STEP 1 Heat Beefer Infrared Grill to medium heat:
STEP 2 Hollow center of each roll by scoring a 4”x 2”rectangle on top then cut about 1-inch deep, being careful not to slice to the bottom. Gently pinch and lift bread out, leaving about ½ inch of bread on the bottom. Brush the inside and outside of the sourdough rolls with about 1 tablespoon of oil. Evenly divide 1 cup mozzarella cheese into the center of each sourdough roll. Set rolls aside.
Place onions on a Beefer grill tray and peppers on another Beefer tray. Place onion tray on the 4th shelf and the peppers tray on the Beefer’s center shelf:
Using medium heat, grill for 45 seconds or just until onions begin to brown. Pull out tray, turn, and insert in the opposite direction. Grill for 30 seconds. Remove tray of onions, add butter, and sprinkle with 1/2 teaspoon smoked salt, and place on center shelf if onions need additional cooking:
Transfer peppers tray to 4th shelf and grill 45 seconds or until peppers are beginning to brown, turn tray and cook for 30 more seconds or until done:
TIP 3 When peppers and onions are grilling, fill a Beefer Stone Bowl with marinara sauce, and heat on the inside bottom of the Beefer Infrared Grill.
STEP 4 Combine cooked onions and peppers onto one grill tray with bbq grill tongs. Set on outer top of Beefer to keep warm:
STEP 5 Break Italian sausage into 1-inch pieces and divide onto 2 Beefer trays. Place a tray on the 4th shelf and another sausage tray on the center shelf:
Grill sausage under medium heat for 45 seconds, stir, and turn tray. Cook for 30 seconds or until sausage is cooked through. Place sausage tray on outer bottom shelf. Move second tray of sausage to 4th shelf and grill sausage as instructed above:
After all sausage has cooked, in a mixing bowl, combine sausage and warm marinara sauce (in Beefer bowl). Add more marinara sauce, as desired.
TIP 4 Cut cooked sausage with kitchen scissors to check on doneness:
STEP 6 Adjust Beefer heat to lowest heat:
Place 1 or 2 sub rolls with cheese on each Beefer grill grate and lightly toast for 20 seconds on center shelf. Turn grill grate around and toast for another 20 seconds. Watch carefully not to over brown. Continue toasting steps until all sub rolls are toasted and cheese has slightly melted:
Keep rolls warm on top of Beefer unit. Rewarm sausage with sauce in Beefer Bowl and grill trays:
STEP 7 Fill toasted sub rolls with a generous amount of sausage, sauce, and mozzarella cheese. Toast filled rolls on the middle shelf under Beefer broiler for 15 seconds then turn tray and broil 10 more seconds:
Continue to toast all filled sub rolls. Top sausage sub rolls with parmesan cheese and grilled onions and peppers. Serve warm.
Yields: 4 (6-inch) warm sub sandwiches