Thursday, April 5, 2012

Philly Cheesesteak Sloppy Joes

     I love Rachael Ray. I have never tried a recipe of hers that was a disappointment. This one is no different. First of all, I love a good Philly cheesesteak. It's one of those things I don't get that often, so it tastes so good when I do. Secondly, I made homemade buns for these sloppy joes which made them even better.
     This isn't a traditional cheesesteak, as you probably could have guessed from the recipe name. It's a sloppy joe, which means it calls for ground meat. The original recipe called for ground sirloin, but in the interest of my budget I used lean ground turkey instead. Even still, this really did taste like a cheesesteak. Jonathon described the sandwich as having the flavor of a cheesesteak with the texture of a sloppy joe with a roll that really brought it all together. I'm not sure what kind of roll an authentic cheesesteak uses, but these were pretty good.

dinner rolls
1 Tbl olive oil
1 lb ground meat of choice
1 onion, chopped
1 green or red pepper, chopped
1/4 cup steak sauce
1 cup beef stock
salt and pepper
1 Tbl butter
1 Tbl flour
1 cup milk
1 cup provolone cheese

  • Brown meat. Add in onion and peppers and cook for another three of four minutes until veggies are soft.
  • Stir in steak sauce and beef stock. Season with salt and pepper. Bring to a bubble and cook 2 more minutes.
  • Split open rolls and toast under the broiler...Watch closely, it happens fast!
  • For the sauce, melt butter in a saucepan. Add in flour and cook for about a minute. Whisk in milk, bubble up and let thicken (about 2 minutes). Turn off heat and stir in cheese.
  • To serve, place a scoop of meat onto bottom of roll. Top with cheese sauce and the other part of the bun.

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