Monday, October 8, 2012

Philly Cheese Steak Sloppy Joes

A pile of yum.  That might just be the best description there is.  I mean, Sloppy Joes are meant to be piled high, spill out of the bun and be delicious, but this variation with peppers, onions, mushrooms topped with melty provolone cheese is more than delicious.  There really is a distinct flavor of Philly cheese steak in these sandwiches and they are already a huge hit in my house.  I've made them twice to rave review and they make the house smell yummy on a chilly, rainy fall evening.  Comfort food without having to stand on a Philadelphia street corner.  Or drive to Philadelphia when you're about 4 and a half hours away.  Yes, this interpretation will due just fine when the mood strikes.  And dinner will be on the table in less than 30 minutes.

A few months back I found this gem on Pinterest and loved the idea of a different flavor of Sloppy Joe (much like the Buffalo Chicken Sloppy Joes we recently enjoyed.  The recipe comes form Six Sisters' Stuff (! Six. Sisters. They have a blog and make amazing food.  Visit them--completely worth your time) and I knew it would be a winner.  Use a lean meat and light buns and serve with a side salad, and you've got a pretty healthy meal with lots of veggies.  And it's a hearty meal at that.  I made a slight change by using a can of sliced mushrooms rather than fresh since we don't eat a lot of mushrooms in my house, so canned are easier to have around.  Melty cheese, caramlized veggies and tasty beef on a toasty bun--what exactly are you waiting for?  Make these!

Philly Cheese Steak Sloppy Joes


1 pound lean ground beef
1 onion, chopped
1 green pepper, chopped
1 4 ounce can sliced mushrooms
1 cup beef stock or broth
1/4 cup steak sauce
salt & pepper, to taste
6 slices provolone cheese
6 sandwich buns, split

In a large skillet, brown beef over medium high heat, breaking it up into small pieces as it cooks.  Drain off excess fat and add the onions, peppers, and mushrooms.  Cook until veggies are softened and tender, about 5 minutes.

Stir in beef stock and steak sauce, then season with salt and pepper.  Mix to coat meat mixture and bring to a rapid simmer.  Cook for about 5-8 minutes or until sauce begins to thicken.

While meat simmers, split buns open and put a slice of cheese on the top-side of the bun.  Toast or broil until cheese is melted (be careful not to burn if you're using the broiler).

Pile meat onto the bottom half of the bun, then place the cheesy top-side on top.  Serve hot.

Makes 6 sandwiches.

Happy Baking,
The Cookie Princess

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