Philly CheeseSteak Sloppy Joes

I've finally permitted myself to check out pinterest.  I know from friends that it's a horrible time sucker.  They are right, but the other night, I had time and let Pinterest suck it away.  It wasn't a total loss.  I found two new recipes that were both hits.

The first is Philly CheeseSteak Sloppy Joes.  I didn't waste the time making the cheese sauce. Instead, I added sliced provolone cheese to the rolls when I toasted them.  A great tip I found was to pull some of the bread out of the rolls so the meat has a little bowl to sit in.  It made them not quite as messy and cut some calories (which we've been watching).  Give this recipe a try.  You'll love it.  It's also super easy to make ahead of time and just heat up before dinner.

Philly Cheesesteak Sloppy Joes
Adapted from Rachael Ray

1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce, such as A-1
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

While the meat is cooking, 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.