Tuesday, October 2, 2012

Philly Cheesesteak Sloppy Joes

As I was watching the Eagles and Giants game on Sunday Night Football they showed lots of local Philly Cheesesteaks and they looked so good.  I stumbled across this recipe and adapted from it.  I will for sure be making these again and with the leftovers my husband suggested I put it over the top of white rice and brown gravy.  Looks like I will have a post for tomorrows night dinner as well!

  • 4 hoagie rolls
  • 8 slices of provolone
  • 1/2 teaspoon garlic, minced
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion, thinly sliced
  • 1/2 cup pepperoncinis
  • 2 tablespoons steak sauce
  • 1 tablespoon worchestershire
  • 1 cup beef stock
  • Salt and ground black pepper 
Directions:  In a large skillet add olive oil and heat on medium heat.  Saute onions and garlic until onions are a little soft then add mushrooms.  When mushrooms begin to shrink add pepperoncinis and saute for about a minute stirring frequently.  Remove a quarter of the veggies and set aside.  Add ground beef to skillet and brown.  Stir in steak sauce, worchestershire, and stock and bring to a boil.  Season with salt and pepper, turn down heat to a simmer and let sit until it thickens.  Place rolls on a cookie sheet and lay cheese on the top side and place in broiler until cheese begins to bubble.  Remove and top with beef and set aside veggies. 

Cookers Note:  I put the leftover meat on top of white rice with some beef gravy.  It was really good and a great way to get rid of the leftovers. 

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