Tonight, I tried my first recipe from Pinterest and it was a huge hit! Philly Cheesesteak Sloppy Joes not only sound good but really are good – and easy to make!
This gives me hope and a little faith that more recipes I’ve pinned will turn out just as great. My only suggestions to the recipe below are to use a little less beef stock and don’t scoop out too much bread. The meat was very liquidy and the bread was too thin, even after toasting it, to hold the insides. Everything else was perfect and I will do exactly as it says the next time! Let me know if you make this as well, would love to hear your feedback.
Philly Cheesesteak Sloppy Joes
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
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 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.