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: http://tasteofhomecooking.blogspot.com/2011/05/philly-cheesesteak-sloppy-joes.html
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
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