Philly Cheesesteak Sloppy Joes

I will admit it-I've never had a true Philly cheesesteak before.  I've been to Philadelphia many times-I even got engaged there! And there were many times when I was planning on getting a cheesesteak but for one reason or another, it never happened.  While I do hope to someday have a genuine Philly cheesesteak, I decided that I would try and make one here at home. I saw this recipe and thought it would be a good place to start.  It incorporates all the flavors of a Philly cheesesteak but has a different consistency since it uses ground beef.  I was a bit nervous about serving this to Matt, who was born and raised near Philadelphia, but it turned out perfect-he loved it (so did I)!  So I guess these sandwiches will just have to do until I can make it to Philly again and try the real thing!

Philly Cheesesteak Sloppy Joes

1 tablespoon olive oil
1 pound ground beef
1 small yellow onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce (I used A1)
1 cup beef stock
Salt and ground black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

4 hamburger rolls, toasted if desired

In a large skillet over medium-high heat add the oil and then brown the ground beef, about 6-8 minutes or until cooked through.  Add the onion and green pepper and cook until the vegetables start to get tender, about 5 minutes.  Stir in the steak sauce and beef stock, and season to taste with salt and pepper.  Bring mixture to a rolling boil and allow to boil for about 2 minutes.  If the mixture is too liquidy for your preferences, allow it to boil a little longer until more liquid dissolves.

While the meat is cooking, prepare cheese sauce.  Melt butter in a medium size sauce pan set over medium-high heat.   Stir in the flour and cook for 1 minute.  Whisk in milk, bring mixture to a boil, and allow sauce to thicken, about 2 minutes.  Turn off heat and stir in the cheese. 

To serve, place a scoopful of the meat mixture onto the bottom of each hamburger bun and top with desired amount of cheese sauce.  Replace the top of the bun.  Enjoy!



Source: A Taste of Home Cooking, originally adapted from Rachael Ray