I’m back for another round of Saturdays with Rachael Ray, and I’m so excited about the recipe I’m sharing today. In fact, I’d even go so far as to say that this recipe is genius. I will certainly be making these Philly cheesesteak sloppy joes again and again.
These sloppy joes come together so quickly and hit all the same bells and whistles as traditional Philly cheesesteaks. I added mushrooms and green peppers to them for even more flavor, and I gilded the lily by adding sliced provolone to the finished sandwiches in addition to the cheese sauce. The results were beyond delicious, and Joe and I couldn’t stop raving about them (or eating them).
For more great Rachael Ray recipes, be sure to check out Taste and Tell’s Saturdays with Rachael Ray. And since we’re talking about Philly cheesesteaks and Rachael Ray, check out this Philly cheesesteak mac and cheese while you’re at it!
Philly Cheesesteak Sloppy Joes
adapted from Rachael Ray
1 tablespoon extra virgin olive oil
1 pound ground beef
1 large onion, chopped
1 medium green bell pepper, chopped
6-8 ounces sliced mushrooms
1/2 cup steak sauce
2 tablespoons Worcestershire sauce
1 cup beef stock
Salt and freshly ground black pepper
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup shredded cheddar cheese
Provolone cheese slices
1. In large skillet over medium-high heat with one turn of the pan of olive oil, brown the ground meat, about 5 to 6 minutes. Add the onion, green pepper, and mushrooms and cook for another 3 to 4 minutes, until the onion and peppers start to get tender and the mushrooms are browned. Stir in the steak sauce, Worcestershire sauce, and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.
2. While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.
3. To serve, place a scoopful of the meat mixture onto the bottom of the toasted buns, then top with the cheese sauce and a slice of provolone cheese and add the top of the roll.