Philly Cheese Steak Sloppy Joes

I just made these for lunch today. Took me less than half an hour from start to finish. I found the recipe the other day, while on the hunt for easy weeknight dinner ideas. And yes, this is a perfect dish for weeknights. Simple ingredients and super quick to put together!

My husband is home today, and since I am nice like that, I figured I would skip dinner and make him a really yummy lunch. (He's still smiling) The way to a man's heart is through his stomach...right? (wink)

This is definitely a grown up version of any Sloppy Joe that I have ever had. And it absolutely lives up to it's name. It really does taste like a Philly Cheese Steak! Enjoy!

Ingredients:

1 Lb ground sirloin

1 large sweet onion, chopped

1 green bell pepper, chopped

1 pint fresh mushrooms, roughly chopped *optional

1/4 cup steak sauce (I used A-1)

1 cup beef broth

salt and pepper, to taste

4 dinner rolls (med/large size)

1 Tbs butter

1 Tbs flour

1 cup milk

1 Cup provolone cheese, Swiss, or Italian cheese blend, (grated)

Directions:

In a large skillet over med/high heat, add the sirloin and brown for about 5 minutes; just until it starts to separate and render some of it's fat. Add the the onion, bell pepper, and mushroom. Cook another 5 minutes or so, until the vegetables are nice and tender. You can drain off some of the liquid if you like. Stir in the steak sauce and beef broth, season with pepper. *I would hold off on the salt until  you are just ready to serve. (The steak sauce and broth are both plenty salty) I did not need any additional salt. I did season with pepper, though. Let simmer for a few minutes.

While meat is cooking, melt the butter in a small sauce pan over medium heat. Stir in the flour and cook for 1 minute. Whisk in the milk. Bring to a boil and let thicken, about 2 minutes. Remove from heat and stir in cheese.

Cut dinner rolls in half, toast, and fill with meat mixture. Top with a few spoonfuls of the cheese sauce.

Smile! You just made something really delicious!!!

Adapted from a recipe by: Rachael Ray
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