Ingredients for Rachael's Philly Cheesesteak Sloppy Joes
- Extra Virgin Olive Oil
- 1 lb ground sirloin
- 1 medium onion, chopped
- 1/2 cup steak sauce
- 1/4 cup beef stock
- Salt and pepper to taste
- Ground Black Pepper
- Dinner Rolls
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- Provolone Cheese
- 1/4 cup sliced salami
- Pepperoncini Peppers
- 2 cups Bibb lettuce, chopped
- 1 cup arugula
- 1 teaspoon red wine vinegar
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How to Make Rachael's Philly Cheesesteak Sloppy Joes
- Preheat your broiler.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Brown 1 lb of ground sirloin, breaking it up with a spoon.
- Add 1 medium chopped onion and cook for 3-4 minutes, until softened.
- Stir in 1/2 cup steak sauce and 1/4 cup beef stock. Season generously with salt and pepper. Bring to a simmer and cook for 2 minutes.
- While the meat simmers, split the hamburger rolls and toast them briefly under the broiler.
- In a medium skillet, melt 2 tablespoons of butter over medium-high heat.
- Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup of milk. Bring to a simmer and cook for 2 minutes, or until thickened.
- Remove from heat and stir in 1 cup of shredded cheddar cheese using a figure-eight motion until melted and smooth.
- In a bowl, combine 1/4 cup sliced salami, 2-4 sliced pepperoncini, 2 cups chopped Bibb lettuce, 1 cup arugula, 1 tablespoon olive oil, and 1 teaspoon red wine vinegar. Toss gently and season with salt and pepper.
- To assemble, place a scoop of the meat mixture on the bottom of each toasted roll. Top with the cheese sauce and the roll top.
- Serve immediately with the side salad.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
24g
Fat
128g
Carbs
8g
