I really think sloppy joes might be one of Rob's favorite quick dinners. I like them too, but sometimes I just wish I could change them up a bit. Enter these Philly Cheesesteak Sloppy Joes. I have literally had these pinned for over 2 years, and like many things I pin, I took my dear sweet time trying them. It's not like I didn't want to, and it's not like I never thought about them, but when I decided to do sloppy joes for dinner, I just stuck with my regulars.
Occasionally I join in on a Recipe Swap on a cooking board I'm on, and when I was assigned A Taste of Home Cooking, I pretty much immediately said "Yes, now I have zero excuse to ignore the Philly Sloppy Joes". I regret not making these sooner; you know, like 2 years ago when I first saw them! And remember when I said that I stick to my regular sloppy joes? Well, these may be my new regular! I personally liked these a lot more than "normal", and they were easier! Almost as easy as opening a can!
Next time I make them I'd love to try them with the cheese sauce, but this time I wasn't thinking!
Philly Cheesesteak Sloppy Joes
Ingredients:1 Tablespoon olive oil
1 softball-sized onion, chopped
1 green pepper, chopped (optional - I omitted)
1 lb. ground beef
2 Tablespoons steak sauce
1/2 cup beef stock
Salt and Pepper
4 rolls or buns (toasted)
Cheese sauce (Below), sliced Provolone or Cheez Wiz
In a large skillet over medium-high heat, add the oil. Add the onion and green peppers if using, and cook until soft and starting to brown.
Add the ground beef and cook about 5-6 minutes, draining off the fat when finished.
Stir in the steak sauce and beef stock. Season with salt & pepper, bring to a boil and cook about 2 minutes.
To serve - place a scoopful of the meat onto the bottom of the rolls or buns. Top with cheese and/or whatever condiments you prefer, and top of bun.
1 Tablespoon butter
1 Tablespoon flour
1 cup of milk
1 cup of provolone, shredded
Melt the butter in a medium pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in the milk, bring to a boil and let thicken for about 2 minutes. Turn off heat and stir in cheese.
Source: A Taste of Home Cooking, originally from Rachael Ray