Philly Cheesesteak Sloppy Joes |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I adapted this from a recipe on Rachael Ray. Really good beefy sandwich, but to me a cheesesteak MUST have mushrooms, green peppers and onions. So I added them and adjusted some other ingredients. Thanks Rach. Ingredients:
2 pounds ground round |
2 large onions, softball sized, chopped |
1/4 cup a-1® steak sauce |
2 cups beef stock |
2 tablespoons beef bouillon granules, beef soup base kind |
1 tablespoon oregano |
crazy salt, to taste |
freshly ground black pepper, lots |
1 tablespoon olive oil |
1 large onion, chopped |
8 ounces mushrooms, sliced |
1 large green pepper, chopped |
2 tablespoons butter |
2 tablespoons cornstarch |
2 cups milk |
2 cups provolone cheese, shredded |
Directions:
1. In large skillet, brown the ground beef well. Add onions and cook until they carmelize. Stir in A-1 and beef broth, season with Crazy Salt, oregano and LOTS of pepper. Cook, stirring occasionally, until it is no longer soupy.
2. In separate skillet, saute onions, mushrooms, and green pepper in olive oil, season with Crazy Salt and pepper. Set aside.
3. In pot, melt butter, stir in cornstarch, add milk and whisk until sauce is thickened nicely. Take off stove and stir in shredded provolone until well blended.
4. To serve: pile meat onto crusty rolls, top with mushroom mixture, and top with the beautiful stringy cheese sauce.
5. NOTE: The original recipe used flour instead of cornstarch. I changed it for gf purposes. It also didn't call for the sauteed veggies...I just don't happen to think its a cheesesteak without peppers, mushrooms, and onions so I added them. I also cut the A-1 in half - it was too sweet and not beefy enough, so I added beef soup base into the mix. Nice and beefy and a nice ersatz Philly Cheesesteak.
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