Friday, November 2, 2012

Philly Cheesteak Sloppy Joes (or maybe french dip)

I found a recipe online at a new blog for Philly Cheesesteak Sloppy Joes which I thought was really interesting so I added it to my list of things that I wanted to make when I got a chance.  I decided to put sloppy joes on the menu and aim for making these but have the back up of the regular sloppy joes.  Super excited that I had enough energy after the morning at the dentist to make these for dinner.  I didn't follow the recipe exactly as it was written but I changed it to what we had in the house and what we liked to eat because we don't like onions and peppers so check out ours and the original recipe below or by clicking on this link.

First, cook the ground beef in a skillet.  I use a paper towel to clean up the grease from the pan.  I like to get my ground beef really dry so I usually use the spoon with the paper towel on it to press on the meat.  I think that it might be a little overkill for others but I wonder how other people get the grease out of their ground beef??


While the meat was cooking, I grated the cheese.  I decided that I wasn't going to make the cheese sauce but rather shred Monterrey Jack cheese and melt it with the hot meat.  My husband loves cheese but he is never a fan of cheese sauces and I figured that I would save the effort :)


I cut my homemade rolls that I had made the day before and put a little cheese on the bottom of the roll.  Who says that it all has to be on the top??


I didn't have beef broth in a can or carton so I made it with beef bouillon in the package.  I mixed the amount with 1 cup of water... and then add a little extra because the recipe called for more salt so I figured that it was better to add a little more beefy flavor.  I pulled out the onion powder and chopped onions from the cupboard.  I thought the chopped onion was too big so I actually got out the cutting board and minced it :)


I added the beef broth, 1/2 tsp minced onions, and 2 tsp onion powder to the skillet with the beef.  Then, I added the steak sauce.  It was only supposed to be 2 tbsps but I know that I got more than that because I thought it was going to be thicker than it was so it came running out before I could..oops but things happen right?  It looked really soupy but it bubbled and simmered while we did other things to get ready for dinner and it was warm and ready when we were.


I put the meat on the roll and topped with more cheese.  It melted quickly and it was really tasty!!


My husband and I really love them but we both agreed that it tasted more like French Dip (which we both love and haven't had in ages).  So check out the recipe and see if you think that it tastes like Cheesesteak or French Dip because it might be the changes that I have made which have changed the taste but it was wonderful!!  We will be having this again soon and might have to add it to the regular menu list!!  The modified recipe is listed below but feel free to check out the original here.


Philly Cheesesteak or French Dip Sloppy Joes



1 pound ground beef
2 tablespoons steak sauce (or Worcestershire)
1 cup beef stock (or warm water with beef bouillon dissolved)

2 tsp onion powder

1/2 tsp minced onion
Ground black pepper
4 dinner rolls
1 cup shredded cheese or cheese sauce

In large skillet over medium-high heat, brown the ground beef.  Add beef stock, steak seasoning, onion powder, minced onion, and pepper.  Can salt to taste but I thought that the beef bouillon added enough salt for the dish.  Bring up to a bubble and cook about 2 minutes (or until you are ready for dinner).  If you want to thicken, mix a little of the stock with flour until combined and add to the sauce.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese or cheese sauce and replace the top of the roll. 



**Note:  I made them with the au jus packet from the store once and they were also good.  I cook ground beef and keep in the freezer so that I can throw it into the sauce to have a quick meal.  I made a cheese sauce one night with mozzarella cheese which was super tasty.  It is a great way to stretch your cheese.  It is great with a soft roll but you can butter and heat up in a pan so that it is fancy like a restaurant.

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