Sunday, July 22, 2012

Philly Cheesesteak Sloppy Joes

This summer has been such an amazing time to try out some new recipes and I am so thankful for the time in the kitchen.  I find a tremendous amount of relaxation in cooking and know that experimenting with new recipes is an excellent creative outlet for me.

My most recent experiment was on Philly Cheesesteak Sloppy Joes.  We love Philly Cheesesteaks in our house.  It was five years ago this summer that we had the best sandwich ever in Philadelphia at a little deli off the beaten path of the regular tourist stops.  We measure every Philly Cheesesteak anything to that sandwich.

Last week, I came across this recipe on Six Sisters' Stuff and thought it met the test for a weeknight meal - only a few ingredients and quick prep and cooking times.  It was a winner for us.  My husband even ate the mushrooms - that never happens.

Philly Cheesesteak Sloppy Joes

1 lb. ground beef
1 onion, chopped
1/4 c. steak sauce
1 c. beef stock
1 green pepper, chopped
1 pkg. sliced mushrooms
Provolone cheese, cut into slices or pre-sliced
Salt & Pepper to taste

In large skillet over medium-high heat brown the ground beef. Add the onion, green pepper and mushrooms and cook until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble.

Split open rolls, place one slice of cheese on one side.  You might want to toast the buns under broiler.

Place a scoopful of the meat on the bottom half of the bun, drizzle with additional steak sauce and place cheesy bun on top.

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