Have you ever noticed that ground beef pretty much never comes in one pound packages unless you buy the rolls? I always end up with 0.1, 0.3, and so on pounds of beef leftover and then I end up freezing it. Eventually, I have enough collected to create another meal and that's where this recipe came in. To stretch my ground beef further, I "beefed" it up with some mushrooms.
Then, to add more zest and to further copycat a flavor I love at my favorite Philly Cheesesteak joint, Penn Station, I substituted some tangy banana peppers for the green bell peppers. Last but not least, I found the filling juices to be a bit too runny so I recommend to reduce the beef stock. It was also lacking in flavor to me. Maybe it's the type of steak sauce I used? Sarah recommends A-1 but all I had was generic store-brand sauce. I amped mine up by adding additional steak sauce, Worcesteshire sauce, and garlic powder. All of these changes are reflected below.
If you want to simplify the recipe further, you could always put provolone cheese slices directly on top of the filling instead of creating the sauce but it's not nearly as melty this way and you can't go totally crazy with the cheese like I did. But either way, go ahead and dig in...these are super sloppy and I recommend a fork!
Two Years Ago: Pierogi and Kielbasa Bake - Another easy weeknight meal.
Philly Cheesesteak Sloppy Joes
For the Filling
- 3/4 pound lean ground beef
- 1 softball-sized onion, chopped
- 1/2 green bell pepper, chopped
- 1/3 cup banana peppers, chopped
- 4 ounces mushrooms, chopped
- 3 Tablespoons steak sauce
- 1 teaspoon Worcesteshire sauce
- 1/2 teaspoon garlic powder
- 3/4 cup beef stock
- Salt and ground black pepper, to taste
For the Cheese Sauce
- 1 Tablespoon butter
- 1 Tablespoon flour
- 1 cup milk
- 1 cup (4 ounces) provolone, shredded (I used 5 slices of pre-sliced smoked provolone)
- Rolls or buns of choice
- Mayonnaise (optional)
- In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Drain the majority of the grease then add the onion, green pepper, banana pepper, and mushrooms and cook another 3-4 minutes, until the vegetables start to get tender.
- Stir in the steak sauce, beef stock, Worcestshire sauce, and garlic. Season with salt and pepper to taste then bring up to a simmer 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 until foaming. Whisk in milk, bring up to a simmer and let thicken slightly, about 2 minutes. Turn off heat and stir in the cheese. Continue to stir until melted through.
- To serve, smear some mayonnaise on the top of the rolls. 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.