Philly Cheesesteak Sloppy Joes

This recipe intrigued me when I first saw it. We love Philly cheese steaks at our house so I couldn't really go wrong there and then...it's based on a recipe from Rachael Ray. Love her! It was a hit. I added mushrooms to ours and toasted the buns in the oven to make it faster for our family of 7.

Marie

1 lb ground beef

1 medium onion, chopped

1 green bell pepper, chopped

mushrooms, sliced

2 Tbs steak sauce

1 cup beef broth

salt and pepper, to taste

dinner rolls, toasted

1 Tbs butter

1 Tbs flour

1 cup milk

1 cup provolone cheese shredded (I want to try sharp cheddar next time)

In large skillet brown ground beef until done, add in peppers and onions and cook another 3-5 minutes until vegetables start to get tender. Stir in steak sauce and beef broth, then season with salt and pepper. (I added my mushrooms at this point) bring to a simmer and cook about 2 minutes or until thick.

Rolls:

Split open rolls and remove most of the insides, leaving a spot to hold meat/cheese mixture. Toast rolls and set aside.

Cheese Sauce:

Melt butter in a medium sized pot, stir in the flour and cook for about 1 minute. Slowly whisk in milk. Bring to a bubble and cook until thick, about 2 minutes. Remove from heat and stir in the cheese.

To serve, place a spoonful of meat in the bottom of each roll, top with the cheese sauce, then replace the top of the roll.

We were in a bit of a rush, so I added the cheese sauce to the meat mixture before putting it in the rolls. Still tasted good and made things easier and less messy.