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Philly Cheesesteak Sloppy Joes

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When I saw these on a fellow blog, I knew that I needed to make them. Growing up right outside of Philadelphia, I have been fortunate to eat really yummy cheesesteaks throughout my life. There are several known places. Everyone has a favorite place to go, but mine is Pat’s. If you make them at home, it is not the same, although my brother-in-law makes a mean one in the summertime. These were a nice alternative, although these call for provolone, and if you are a true Philadelphian you know that you get “whiz wit.” As in cheese whiz with onions. I almost died when Blair and I went to get cheesesteaks for the first time together and he ordered his with provolone. Some day he will learn. This was a quick and easy weeknight dinner that we enjoyed for two nights in a row. I think to make things even easier next time, I will skip the cheese sauce, and throw on some slices at the end. So if you have never been to Philadelphia, then maybe these can hold you over until you visit.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 softball-sized onion, chopped
  • 1 green pepper, chopped
  • 2 tablespoons steak sauce
  • 1 cup beef stock
  • Salt and ground black pepper
  • 4 dinner rolls

For the cheese sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone, shredded

Directions:

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 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.

 

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