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Philly Cheesesteak Sloppy Joes

June 1, 2008

This recipe is courtesy of Rachael Ray. I saw it on her daytime TV show recently and had to try it. My husband and I liked them so much that we’ve had them twice this week! They’re a quick and easy and very tasty meal. There’s a salad she devised to go along with it that you can find here.

Ingredients
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 pound extra-lean ground sirloin or ground all-white-meat chicken
  • 1 softball-size onion, chopped
  • 1/4 cup steak sauce
  • 1 cup beef stock
  • Salt and freshly ground black pepper
  • 4 whole grain dinner rolls
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone cheese, shredded
Preparation

Pre-heat the broiler.

In large skillet over medium-high heat with one turn of the pan of EVOO, 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 and add the top of the roll.

Go ahead! Try to eat just one!

Printable version.

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