Several years ago we (the Bateman family) owned a little burger joint in Salem, UT. Not only did we serve amazing burgers and fries, but also fresh made cheese, ice cream, and milk from the small on-site dairy located behind the restaurant. We were doing farm to table before it was a thing!
Eventually the farm land was purchased for a high school and we closed down. Although we were just kids or teenagers when our parents were running The Burger Barn, we remember the bacon swiss burgers, chicken tacos, and incredible shakes being top-selling items. But the menu item everyone remembers most is the Beef 'n All. Like all of our burgers, the Beef 'n All was made with our own beef and was a huge hit.
On this Philly cheesesteak-style sandwich, ground beef meets melted, gooey mozzarella with tons of grilled veggies. The secret sauce and grilled hoagie make this dish so, so good and is a great way to change up your ground beef routine.
2 lbs Mosida Market ground beef
2 medium onions, diced
2 medium green peppers, diced
1 c sliced mushrooms
2-3 c mozzarella cheese
12 hoagie buns
1 c mayo
Put mayo in bowl and begin slowly whisking in buttermilk. The consistency should be thinner, but not runny. Set aside.
Brown ground beef, drain and discard fat, set beef aside.
On a skillet or in a frying pan over a little butter or oil, cook veggies until tender.
Begin buttering and toasting hoagies until golden brown. Once toasted, place under tinfoil to keep warm.
While toasting the buns, in a separate pan or on a different skillet, begin mixing together ground beef, grilled veggies, and cheese.
Once cheese has melted and is well incorporated in the meat and veggie mixture, begin assembling sandwiches. Spread mayo sauce on both sides of bun, fill with the meat mixture, and dive in!
Note: Meat mixture keeps well for sandwiches the next day.