Wednesday, December 14, 2011

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'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.
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.
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.

1 comment:

Elpiniki said...

this burger looks so yummy!!!
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