Rachael Ray Hot Dogs

Last Christmas Matt bought me some orange Rachael Ray pots. I had to break them in with a Rachael Ray recipe, obviously. We saw her making these hot dogs with Michigan sauce on her show and the rest was history. We made these for the first time in January and Matt has been requesting them ever since. Personally, I prefer a sweet sauce on my coneys so these were not one of my favorites, but he loved it enough for both of us.

Stuffed Hot dogs: Michigan Dogs with Cheese Sauce

Ingredients

1 tablespoon extra virgin olive oil

1/2 pound ground beef

Salt & Pepper

1 tablespoon chili powder

1/2 tablespoon smoked sweet paprika

1 tablespoon tomato paste

1 1/2 cups beef stock

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

1 cup cheddar cheese

8 large good quality hot dogs, split down the middle

8 bakery hoagie, sub or dog rolls, split

Heat the olive oil in a sauce pot over medium-high heat. Add the meat and brown for 5-6 minutes. Drain. Season with salt and pepper, chili powder, and paprika. Add the tomato paste and cook for an additional minute, then add the beef stock. Simmer until the beef stock has boiled out (it took about 20 minutes). In a second small pot, melt the butter over medium heat. Add the flour and cook for 1 minute. Whisk in the milk, season with salt and pepper and cook to thicken (about 2 minutes). Melt the cheese into the milk sauce. Split the hot dogs through the middle, down to the casings. Cook on the George Foreman (or grill) until browned on both sides. Place the hot dogs on the rolls and cover with the Michigan sauce and cheese sauce.