The Menu:
Philly Cheesesteak Sloppy Joes
The Original Recipe:
I found this on Rachael Ray website. I thought it sounded sooo good. I was a bit disapointed with it, though. The cheese sauce didn't have much flavor. I could barely taste it; therefore, my husband couldn't even taste it. (He has only half a side to taste with, so strong flavors are needed). I also thought the kids would love it. They love sloppy joes. This just didn't work for us. Maybe someone could give it a whirl and let me know what you did to jazz it up more. I also added in a bit of salt free grill seasoning to it, too...
Philly Cheesesteak Sloppy Joes
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.
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