Rachael's Philly Cheesesteak Sloppy Joes |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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from The Rachael Ray Show, May 12, 2008 Ingredients:
1 tablespoon extra virgin olive oil |
1 lb ground sirloin |
1 softball-sized onion, chopped |
1/4 cup steak sauce |
1 cup beef stock |
salt |
ground black pepper |
4 dinner rolls |
1 tablespoon butter |
1 tablespoon flour |
1 cup milk |
1 cup provolone cheese, shredded |
8 ounces salami, chopped |
4 ounces provolone cheese, chopped |
8 ounces pepperoncini peppers |
1 head bibb lettuce |
1 bunch arugula |
2 tablespoons extra virgin olive oil |
1 tablespoon red wine vinegar |
Directions:
1. Preheat broiler.
2. In large skillet over medium-high heat with 1 turn of the pan of olive oil, brown the ground sirloin (about 5-6 minutes).
3. Add the onion and cook another 3-4 minutes, until the onions start to get tender.
4. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
5. Split open rolls and toast under broiler.
6. While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat.
7. Stir in the flour and cook about 1 minute.
8. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes.
9. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated.
10. In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the olive oil and red wine vinegar. Season with salt and pepper to taste.
11. 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. Serve the salad alongside.
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