The Balsamic Blue Cheese Beef and Bacon Hoagie is a bold and satisfying sandwich that reimagines the traditional hoagie with a unique combination of intensely savory, sweet, and tangy elements. This creation brings together the richness of ground beef and crispy bacon, the sharp tang of blue cheese, the sweetness of roasted red peppers, and the vibrant acidity of balsamic glaze… all layered on a toasted hoagie roll. The result is a complex and flavorful sandwich that’s comforting and gourmet.
The foundation of this hoagie is the beef and bacon filling. Ground beef is cooked in the rendered fat of crispy bacon, soaking up its smoky, savory flavor. The meat is seasoned with cumin and paprika, adding depth and warmth that enhances the beef’s richness. Midway through cooking, the pan is deglazed with balsamic vinegar, which not only lifts the caramelized bits from the bottom of the pan but also infuses the beef with a subtle sweetness and tanginess. This technique adds a sophisticated layer of flavor.
The blue cheese is folded into the hot beef and bacon mixture, melting slightly, creating a creamy, tangy sauce that coats each bite of meat. The sharpness of the blue cheese cuts through the richness of the beef and bacon, providing a delightful contrast that elevates the entire sandwich. A touch of freshly chopped parsley is added for a necessary burst of freshness.
One of the standout features of this hoagie is the homemade balsamic glaze. Made by reducing balsamic vinegar with brown sugar, the glaze becomes thick and syrupy with a deep, glossy sheen. It’s sweet yet tangy, and its complex flavor perfectly complements the savory beef filling. Drizzling the glaze over the assembled hoagie brings a delightful burst of acidity that cuts through the richness, perfectly tying all the elements together.
The roasted red peppers add another layer of complexity to this hoagie. Roasting whole red bell peppers in a hot oven until their skins blister and blacken concentrates their natural sweetness and imparts a slightly smoky flavor. Once peeled and sliced into strips, the peppers provide a sweet contrast to the savory beef and bacon filling. Their vibrant color and flavor add a bright, fresh note that balances the richness of the other components.
The toasted rolls are generously filled with the beef and bacon mixture to assemble the hoagie, followed by a layer of roasted red pepper strips and a handful of fresh arugula. The arugula’s peppery bite and crisp texture add freshness and lightness, making the sandwich feel less heavy despite its rich ingredients. A drizzle of the balsamic glaze adds visual appeal and enhances the overall flavor with its sweet, tangy finish.
The Balsamic Blue Cheese Beef and Bacon Hoagie is a beautiful blend of textures and flavors: creamy, crunchy, savory, and sweet. Whether served as a hearty lunch or a casual dinner, this hoagie offers a gourmet twist on classic comfort food. It’s sure to deliver an unforgettable taste experience with every bite. Its complex flavor profile and elegant presentation make it a standout dish that will impress anyone who loves sandwiches.
Balsamic Blue Cheese Beef and Bacon Hoagie
4
servings15
minutes30
minutes45
minutesBalsamic Blue Cheese Beef and Bacon Hoagie combines savory ground beef and crispy bacon, tossed with tangy blue cheese and topped with sweet roasted red peppers, fresh arugula, and a homemade balsamic glaze for a deliciously bold and balanced sandwich.
Ingredients
1 pound ground beef
1/2 pound bacon, chopped
1/2 cup blue cheese, crumbled
1 teaspoon cumin
1 teaspoon paprika
2 tablespoons parsley, freshly chopped
1 cup balsamic vinegar
2 large red bell peppers
1 tablespoon extra virgin olive oil
1/4 cup brown sugar
4 hoagie rolls, split and toasted
2 cups fresh arugula
to taste, salt and ground black pepper
Directions
- Make the Balsamic Glaze:
Combine 3/4 up of balsamic vinegar and the brown sugar in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 15 minutes, stirring occasionally, until the mixture has reduced by about half and thickened to a syrupy consistency. Remove from heat and set aside to cool. - Roast the Red Peppers:
Preheat the oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and brush with extra virgin olive oil. Roast for 20 minutes, turning occasionally, until the skin is blackened and blistered on all sides.
Remove from the oven and place in a bowl. Covering with plastic wrap or a lid to steam them for 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and slice the peppers into strips. Season with a dash of salt and set aside. - Cook the Hoagie Filling:
In a large skillet over medium heat, cook the chopped bacon until it’s crispy, 5-6 minutes. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet. Add the ground beef to the skillet and cook, breaking it up with a spatula, until it’s browned and cooked through, 5-6 minutes. Deglaze the pan with 2 tablespoons of balsamic vinegar, scraping up any bits stuck to the bottom. Season with cumin, paprika, salt, and ground black pepper. Cook for an additional 1-2 minutes until the vinegar has been absorbed.
Remove from the heat and return the cooked bacon to the skillet. Stir in the blue cheese crumbles and chopped parsley. Mix well until the cheese has melted slightly and everything is well combined. - Assemble and Serve:
Place a generous portion of the beef, bacon, and blue cheese mixture onto each toasted hoagie roll. Top with roasted red pepper strips and a handful of fresh arugula. Drizzle with the prepared balsamic glaze. Serve immediately, with extra balsamic glaze on the side for dipping.