I made a visit to Philadelphia for work in the fall of 2010. I did not venture out much unfortunately because it was dreary and I did not have much free time. I did have a philly cheesesteak while at the airport, but I’m sure it wasn’t as good as some of the spots around the city. Here is a combination of 2 great sandwiches: philly cheesesateaks and sloppy joe’s.
This was great for a week night meal because it was quick and the leftovers were just as good. I ended up with way too much cheese sauce, but it was good. One note: do not use whole wheat buns even though you are trying to be healthy; it does this sandiwch a disservice (learned the hard way). This is definitely a good addition to our rotation of favorites.
Philly Cheesesteak Sloppy Joe’s
Adapted from Rachel Ray via A Taste of Home Cooking
Ingredients:
1 Tbsp. vegetable oil
1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
2 Tbsp. steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 Tbsp. butter
1 Tbsp. flour
1 cup milk
1 cup mozzarella, shredded
Directions:
1. In large skillet over medium-high, heat the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook for ad addition 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring to a boil for about 2 minutes.
2. Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
3. Melt the butter in a medium saucepan over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a boil and let it thicken, about 2 minutes. Remove from the heat, and stir in the cheese.
4. 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.
