Entree: United States – Rhode Island, New England – Dynamite Sandwich

Serving Size: 6

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 1/2 lb (680 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, finely chopped (about 8 oz / 225 g)
- 1 large green bell pepper, finely chopped (about 6 oz / 170 g)
- 2–3 hot peppers (such as hot cherry peppers or hot banana peppers), seeded and finely chopped (about 1.5 oz / 45 g)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) hot sauce (such as Frank's)
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 g) crushed red pepper flakes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional slurry to thicken)
- 6 sturdy sandwich rolls (Portuguese-style, kaiser, or sub rolls)
- 6 slices provolone cheese, approx. 6 oz (170 g)
- 2 tbsp (28 g) butter, softened (for toasting rolls)
- Optional: 1 cup (70 g) shredded iceberg lettuce
- Optional: 1 medium tomato, sliced (about 5 oz / 140 g)
- Optional: pickled hot pepper rings or dill pickle slices, to taste

Instructions

Short Description:
A hearty Rhode Island sandwich of spicy, saucy ground beef with peppers and onions piled into a crusty roll; bold, vinegary heat and a melty slice of cheese make it a satisfying main course.

Regional Notes:
This Rhode Island Dynamite Sandwich centers on a finely spiced ground-beef mixture with sweet and hot peppers and a touch of vinegar—often served on Portuguese- or sub-style rolls—giving it a vinegar-forward heat that distinguishes it from other Northeast sloppy or pepper sandwiches. The regional touch is the use of pickled/hot peppers and Worcestershire for depth and a loose saucy texture suitable for a roll.

1. Prep vegetables: finely chop onion, bell pepper, and hot peppers; mince garlic. Preheat broiler if you plan to melt cheese under it.
2. Heat a large skillet over medium-high heat and add vegetable oil. Add ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain off excess fat, leaving about 1 tbsp in the skillet.
3. Add the chopped onion and bell pepper to the beef and cook until softened, about 5 minutes. Add the hot peppers and garlic and cook 1–2 minutes until fragrant.
4. Stir in tomato paste and cook 1 minute to remove raw tomato flavor. Add beef broth, Worcestershire sauce, apple cider vinegar, hot sauce, brown sugar, crushed red pepper flakes, salt, and black pepper. Stir to combine and bring to a simmer.
5. Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens slightly and flavors meld, 8–10 minutes. If you prefer a thicker filling, whisk the cornstarch slurry and stir it in, simmering 1–2 minutes until thickened.
6. While the filling simmers, split rolls and butter the cut sides. Place rolls cut-side up on a sheet pan and toast under the broiler 1–2 minutes until golden—watch carefully to avoid burning.
7. To assemble and melt cheese: mound 1/6 of the beef mixture into each roll bottom, top each mound with a slice of provolone, then place under the broiler 30–60 seconds until cheese is melted. Alternatively, place cheese on the roll bottom, add hot beef on top so the heat melts the cheese.
8. Add optional shredded lettuce, tomato slices, and pickled pepper rings or pickle slices if using. Cap with roll tops and serve immediately with chips or a simple coleslaw for a complete meal.