Philly Cheese Steak Sloppy Joes
I'm not from Philly, but I do enjoy a good cheese steak. Rachael compares this recipe to real-deal Philadelphia cheese steaks. I wouldn't go that far, but they were quite tasty! I did make a few changes. I decreased the amount of steak sauce and beef stock because the mixture was a little too soupy for me (and it had a distinct A1 flavor). Served these sandwiches with Zucchini Fries! Makes 4 servings.
Ingredients
2/3 cup beef stock
Salt and pepper
4 kaiser rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
Directions
Pre-heat the broiler.
In large skillet over medium-high heat, brown the ground meat, about 5-6 minutes. Add the onion and cook for another 3-4 minutes, until the onion starts to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.
Split open the rolls and toast them under the broiler, keeping an eye on them so that they don't burn!
While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce.
Ingredients
1 pound ground sirloin
1 medium-sized onion, chopped
2 Tbsp. steak sauce2/3 cup beef stock
Salt and pepper
4 kaiser rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
Directions
Pre-heat the broiler.
In large skillet over medium-high heat, brown the ground meat, about 5-6 minutes. Add the onion and cook for another 3-4 minutes, until the onion starts to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.
Split open the rolls and toast them under the broiler, keeping an eye on them so that they don't burn!
While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce.
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