Saturday, January 14, 2012
Philly Cheesesteak Sloppy Joes
1 Tbsp EVOO
1 lb ground sirloin
1 softball-sized onion, chopped
1/4 cup steak sauce
1 cup beef stock
salt & pepper to taste
6 mini sub rolls
1 c shredded provolone cheese (or mozzarella & provolone)
3/4 c milk
Add on serving day:
1 Tbsp butter
1 Tbsp flour
Coat a large skillet with EVOO. Brown ground sirloin over medium-high heat, about 5-6 minutes. Add onion & cook another 3-4 minutes. Stir in steak sauce & beef stock, season with salt & pepper. Bring to a bubble & cook about 2 minutes. Spoon meat mixture into ziploc bag or freezer container & freeze. Freeze cheese, milk & rolls separately in ziploc bags.
Thaw. Split open rolls and toast under broiler, keeping an eye on them so they don't burn. Heat meat mixture in microwave. Meanwhile, prepare cheese sauce as follows: Melt 1 Tbsp butter in a skillet over medium-high heat. Stir in flour and cook for 1 minute. Whisk in milk, bring to a bubble, and let thicken about 2 minutes. Turn off heat & stir in cheese. Stir in a figure-eight motion until cheese is all incorporated.
Place a scoopful of the meat mixture onto the bottom of the sub rolls. Top with cheese sauce & top bun. Enjoy!
Source: Adapted from a Rachael Ray recipe