Ingredients
1½ lbs 80/20 ground beef
2 (8-inch) sub rolls
3 large yellow onions, diced
White American cheese slices
Yellow American cheese slices
Provolone cheese slices
Mayonnaise
Shredded iceberg lettuce
Tomato, thinly sliced
Instructions
Sauté Onions & Meat: Cook the diced onions on a high-heat griddle until soft. Add the ground beef and use two spatulas to chop and blend it into fine crumbles with the onions until cooked through.
Season & Cheese: Season the chopped meat generously with Ranchero Seasoning. Top with white and yellow American cheese, then chop and fold the melted cheese into the meat. Move the cheesy beef mixture to the cool side of the griddle.
Toast the Rolls: Spread mayonnaise on the insides of the sub rolls. Toast them face-down on the warm griddle until golden brown.
Melt Provolone & Tent:Divide the beef mixture into two sub-length piles. Top each with provolone cheese, then place a toasted roll face-down over each pile to tent and steam until the provolone melts.
Assemble & Sauce: Scoop up the meat into the rolls using a wide spatula. Drizzle with Spanglish Asadero Pineapple BBQ Sauce, top with shredded lettuce and tomato slices, and serve.
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