There’s never a bad time for a cheesesteak. And since I love variety, it’s nice to have a bunch of different recipes for them for a change of pace. This version didn’t disappoint.
I loved how easy this was to make – a quick weeknight meal – and the cheese sauce was awesome. We don’t keep steak sauce in the house, so I used ketchup and Worcestershire instead, which was delicious. I’ve been meaning to make these for a while and I’m glad I finally got around to it. Try one soon!
Philly Cheesesteak Sloppy Joes
slightly adapted from A Taste of Home Cooking
1 tablespoon extra virgin olive oil
1 pound ground beef
1 large onion, chopped
1 green pepper, chopped
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 cup beef stock
salt and pepper
1 tablespoon butter
1 tablespoon AP flour
1 cup milk
1 cup provolone, shredded
Add oil to large skillet over medium-high heat. Brown meat for around 5-6 minutes. Add onion and pepper and cook another few minutes, until vegetables are tender. Mix ketchup and Worcestershire together and add to meat, along with beef stock, and season with salt and pepper. Mix and bring to a bubble, and cook for another few minutes.
Split rolls and take some of insides out, leaving a “bowl” for the meat. Toast lightly.
Melt butter over medium high heat in a pot, then stir in flour and cook for 1 minute. Whisk in milk, bring to soft boil and let thicken, about 2 minutes. Turn off heat and stir in cheese.
Place meat on top of bottom of roll, add cheese sauce, then top with other half of roll.