Saturday, January 14, 2012

Philly Cheesesteak Sloppy Joes

(This recipe makes 6 sandwiches, so a double batch will make 3 meals for our group)

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

To assemble:
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.

To prepare:
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.

To serve:
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

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