Philly Cheesesteak Sloppy Joes
Adapted from Rachael Ray
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce (I used the 1/4 cup as Rachael Ray did)
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.
Now for my changes, going to substitute a package of beef gravy instead of the beef broth. I like my sloppy joes thick and this one is a little runny for me. I not a fan of soggy bread LOL
The cheese sauce I didn't care for, I used cheddar cheese instead of provolone cause I am not a fan of provolone. But saying that Philly cheese steaks need to American cheese on them or cheese wiz LOL. But other than that I did like them and would make them again.
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