Monday, July 15, 2013

This was not a winner, but not a loser either!

We have all cooked that recipe that just didn't work.  I am not exception to this rule.  With this recipe, there was a cheese sauce to be made, and it didn't work.  It is butter, flour, milk, and then provolone cheese.  However, it didn't get sauce-y. I was not happy.  So I had to scrap the milk, butter, flour, concoction and just melt provolone cheese on top.

Have you ever made a meal and thought that some one was coming to eat it, and 30 minutes later, they are still not here?  Yeah, that happened to me.  I thought the Hubby was going to come down stairs, dinner was all sorts of done, and he come strolling down stairs 30 minutes later.  To a cold meal (YIKES).  So we had to use our trusty side-kick the microwave...

So this meal wasn't completely awful...It really did taste good. But I added more A-1 sauce.  I really like condiments.  I know that they are not super good for you, but they help me eat meat. Something that started when I was a kid and hasn't not ended.  Oh, well...we all have our down falls...

here is the recipe:

Philly Cheesesteak Sloppy Joes
Adapted from Rachael Ray

1 tablespoon olive oil
1 softball-sized onion, chopped
1 green pepper, chopped (optional)
1 pound ground beef
2 tablespoons steak sauce, such as A-1
1/2 cup beef stock
Salt and ground black pepper
4 dinner rolls
Cheese sauce (see below) or sliced provolone or Cheez Wiz
Optional toppings: shredded Romaine, sliced tomato, sliced raw white onion, 4 tablespoons mayo mixed with a splash of red wine vinegar and a shake of oregano 

Cheese sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat add the oil. Add the onion and green pepper and cook until soft and starting to brown. Add the ground beef and cook about 5-6 minutes. Drain off the fat, then stir in the steak sauce and beef stock, season with salt and pepper, bring to a boil and cook about 2 minutes.

Toast the rolls and set aside. 

If making the cheese sauce, 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 in the cheese. 

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. If serving as a cheesesteak hoagie, spread the mayo mixture on the top bun and add lettuce, tomato and raw onion on top of the meat.

recipe curtsy of Taste of Home & Pinterest

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