Monday, February 6, 2012

Philly Cheesesteak Sloppy Joes

Superbowl weekend! What better way to celebrate the game than eating good food?? For Sunday, I decided to try out this fun looking recipe for Philly Cheesesteak sloppy joes adapted from Rachael Ray. My husband is a big philly cheesesteak sandwich guy anyway, so I thought I would give these a go. And they were great! My husband especially enjoyed them. And by the way, his two cents for this post are, "You have to butter and toast the rolls in the broiler first. That's the key." So if you want this sandwich to turn out just right, you must toast your rolls everyone! :)

Overall this is a fairly easy recipe, just a few different steps. My husband helped with different steps, which was greatly appreciated. With this recipe, it is definitely a good idea to have everything chopped and prepped before you even begin, because it all moves fairly quickly. I did let my meat simmer longer than two minutes because it was too runny for my taste...I wanted that meat to absorb the beef stock and steak sauce almost completely..and after two minutes there was still a bit of liquid. I also added plenty of salt and next time might even add a bit more steak sauce for some extra kick. Let me know if you try anything different and how it turned out!

Overall, a fun, different meal- perfect for a great game day!! Will be making this again.

*Adapted from Rachael Ray*

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 in 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.

Gluten free: use GF steak sauce, flour, and rolls/buns.

*Found this recipe on*
Thanks for sharing this yummy recipe!!

1 comment:

  1. I agree. I added 2T of A-1 (my fav) and let it simmer longer... it was one of the best recipes I have made.... so easy too. I made the meat mixture earlier in the day, then at dinner time I grilled the buns with a little butter on a skillet and made the cheese. So it was FAST!