Philly Cheesesteak Sloppy Joes

(originally made 2/2013)

Up front, I have to say that I had to massacre this recipe to get it to a point where my guys would eat it.  I've had it pinned for a while from the Chef in Training Blog.    First, neither will eat onions or peppers if they are obvious.   So I used minced dried onion and Penzey's Red & Green Bell Pepper flakes.   All of the flavor was there, but none of the color or texture they don't like in veggies.     I did not brown the meat in olive oil, I used a mister and sprayed the pan very lightly with it.  I also used lean ground beef and drained off the grease when it was browned.   I omitted the salt and used reduced sodium beef broth.    

I served it on sub rolls and did not make the cheese sauce listed in the recipe,  the guys wanted CheezWhiz like they use on real cheesesteaks.        This was definitely a nice change from regular sloppy joes, and since Jake ate it without complaint and even asked for more meat to be added to his sandwich, I'll definitely be making it again.   




 * Exported from MasterCook *
                      PHILLY CHEESESTEAK SLOPPY JOES
  1         tablespoon  olive oil -- (omitted)
  1              pound  ground beef -- (browned, then drained)
  1                     softball-sized onion -- chopped- used dried minced
  1                     green pepper -- chopped- used Penzey's dried Red & Green Bell Pepper flakes
  2        tablespoons  steak sauce -- used A-1
  1                cup  beef stock -- used reduced sodium
                        Salt and ground black pepper -- omitted salt
  4                     dinner rolls -- (Sub rolls)
Cheese Sauce- (I did not make the sauce- I used CheezWhiz)
  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.

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