Tuesday, December 7, 2010

Philly Cheesesteak Sloppy Joes


I really should make these more often.  They are just simply that good.  It might be a bit sad when this is the only sloppy joe recipe I possess in my collection--it is a bit strange to have a twist on the original before you have the original, you know?  But, I have yet to search for a great regular sloppy joe recipe.  So, in the meantime, I share the twist with you.  This particular time I made them, I had some steaks gathering frostbite in the freezer.  I plopped them in the crockpot, and cooked 'em "low and slow" all day.  OMGoodness.  Talk about tender and flaky meat.  It was just perfect.  Of course, the recipe itself calls for ground beef, which is fine as well.  Use what you have.  Serve with light, fresh salad.


Philly Cheesesteak Sloppy Joes
Adapted from Rachael Ray

1 tbl. olive oil
1 pound ground sirloin
1 large onion, chopped
1/4 cup steak sauce
1-2 tbl. worchestershire sauce
salt and pepper to taste
*I have also added sauteed mushrooms and onion wedges--this addition makes your sloppy joe even sloppier!

4 hamburger buns (I also think that it would be great with fresh pita bread)

 For the provolone cheese sauce:
1 tbl. butter
1 tbl. flour
1 cup milk
1 cup provolone cheese, shredded

Directions:
Preheat broiler.

In a large skillet over medium-high heat, turn the pan with olive oil and brown the meat, chopping it up as you cook.  Add the onion and cook another 3-4 minutes, until the onion gets tender.  Stir in the steak sauce and worchestershire, season with salt and pepper; bring to a bubble and cook 2 more minutes.

Split open the rolls/buns and toast under broiler for a minute or so---keep an eye on them so they don't burn!!

While the meat is cooking, melt the butter in a medium-sized saucepan.  Stir in the flour and cook about 1 minute.  Whisk in the milk, stirring constantly to make it smooth, until thickened.  Turn off heat and stir in the cheese in a figure-8 motion until it is incorporated.

To assemble:  place a scoopful of the meat mixture onto the bottom of the roll/bun, then top with the cheese sauce.  Replace the top of the bun and serve.  Enjoy!

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