Wednesday, July 25, 2012

Philly Cheesesteak Sloppy Joes

I thought I would give Jo a break today and write a blog about the interesting dinner I made the other night.
This sandwich turned out really yummy for how easy it was. I prefer it to a "regular" sloppy Joe.
My husband enjoyed these because I left off the green pepper that is in a regular Philly cheesesteak sub. If you wanted to, you could add in some chopped green pepper.
I admit this wasn't my favorite meal BUT I definitely enjoyed it for something different.

Philly Cheesesteak Sloppy Joes

1 Tbsp oil
1 lb lean ground beef
1 medium onion, chopped
salt & pepper
1/4 cup HP sauce (or other steak sauce)
1 cup beef stock
2 Tbsp butter
2 Tbsp flour
1 cup milk
1 cup Provolone cheese, shredded
4 hoagie (or other) buns, split in half diagonally

Heat oil in large fry pan. Add beef and cook and stir until well crumbled and cooked, about 5 - 6 minutes. Add onion and salt & pepper. Cook onions until tender, about 8 minutes.

Stir in HP sauce and beef stock. Bring to a bubble and cook about 2 minutes.
While meat is cooking: melt butter in a small saucepan over medium heat. Stir in flour and cook for about 1 minute, until thickened. Slowly whisk in milk and bring to a bubble. Stir in cheese.

Remove from heat.
Spoon meat mixture onto bottom half of bun. Top with cheese sauce and remaining top half of bun.

Pretty quick and easy. Not terribly fancy but if you are getting tired of the usual fare you might like this for a change. Especially if you don't want to heat up the kitchen and want to go from start to finish in about 20 minutes.
You can add in some chopped green pepper to the beef mixture when you add the onions if you want a more "traditional" philly cheesesteak.
A quick note though - You definitely want to use the Provolone cheese and not something with a milder flavor. You want the cheese sauce to be nice and strong with the beef to get that Philly cheesesteaky-ness.

We linked this up at Ms. enPlace. be sure to check it out!


  1. I would love to try some cheesesteaky-ness (ha! Great word.) Oozy, cheesy food is always a winner with me. Thank you for sharing with See Ya In the Gumbo. I have a feeling we'll be trying this.

  2. Mmmm...HP sauce. You must be Canadian :)

  3. I was wondering also what HP sauce was.

    1. HP Sauce has a malt vinegar base, blended with tomato, dates, tamarind extract, sweetener and spices.It usually is used as a condiment with hot or cold savoury food.

    2. A-1 Sauce is a "good enough", although not perfect, substitute for HP sauce.

      I'll definitely be trying this general idea although the cheesy Bechamel sauce seems a very odd choice. A Philly cheesesteak typically has either "cheez whiz" (a bright orange semisolid processed-cheese sauce that comes in a jar - rather distinctive flavor, Velveeta will do) or sliced cheese melted directly on the meat-and-onion mixture, which has the side benefit of gluing the whole mess together. :) Preferably a mild Provolone but white "American" cheese (not the individually wrapped "singles") will do in a pinch. Mine must have mushrooms, always always!

      An easier way to serve messy sandwiches of any ilk is to use soft-crusted Kaiser rolls or torpedo rolls, split horizontally and then *mostly hollowed out* (use the insides for meatloaf, meatballs, or crumbs); that way half the filling doesn't fall out all over your plate (or your shirt!).

  4. I tried this and really liked it. My family likes a bit of spice. And I had famous Daves bbq sause Devils spit....and it added a touch of a kick...everyone had seconds....your recipe wad great!

  5. This recipe looks yummy. I think it might be a good idea to put some green pepper in the recipe, along with the onion. Yum!!