1 tablespoon extra virgin olive oil (EVOO)
1/2 pound ground beef
Salt and pepper
1 tablespoon chili powder (a palmful)
1/2 tablespoon smoked sweet paprika (half a palmful)
1/2 tablespoon coriander (half a palmful)
1 tablespoon tomato paste
1 1/2 cups beef stock
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1 cup yellow cheddar cheese
1/2 cup yellow mustard
8 large good quality hot dogs, split down the middle
8 bakery hoagie, sub or dog rolls, split
Heat a large griddle over medium-high heat. Heat a deep skillet with a few inches of boiling water. Reduce the heat, keeping the water at a low boil.
Heat a saucepot over medium-high heat with EVOO, one turn of the pan. Add the meat and brown, 5-6 minutes. Season with salt and pepper, chili powder, paprika and coriander. Stir in the tomato paste, cook for 1 minute, then add the beef stock. Reduce the heat to simmer.
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, 1-2 minutes. Melt the cheese into the milk sauce; add the mustard and reduce the heat to low.
Add the hot dogs to the boiling water and cook for 4-5 minutes to heat through. Remove, split lengthwise and place on the hot griddle to crisp the insides of the dogs as well as the casings. Nestle the dogs in the rolls and top with the Michigan sauce and cheese sauce.