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Philly Cheesesteak Sloppy Joes (Rachel Ray)

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 softball-sized onion, chopped
  • 1 green pepper, chopped
  • 2 tablespoons steak sauce
  • 1 cup beef stock
  • Salt and ground black pepper
  • 4 dinner rolls
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone, shredded

Directions

  1. In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
  2. Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
  3. While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese.
  4. To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.