Sparks from the Kitchen

Yes I know I thought the same thing when I read the name of the dish–YUM!! Putting 2 classics together-that’s genius! I’ve seen a few different recipes for this floating around the internet and blog world for a while but never got around to making one. For this month’s blog swap I was given http://www.tasteofhomecooking.blogspot.com/ and it took me a while to decide to make this dish-Sarah’s got a ton of great sounding recipes on her blog.

I really did enjoy eating these yummy sandwiches. The recipe makes about 4-6 sloppy joes depending on how much you can load into the bun. I toasted the roll with a slice of provolone on each side and then put the beef mixture in the middle. I stuck to her recipe pretty closely with this one-the only changes being that I added a bit of worstershire sauce and used less onion and upped the steak sauce amount and then let it reduce for a while. I think the green pepper added a great depth of flavor too. Next time I make this I will use the leanest ground beef that I can find to cut down on the fat. The beef mixture also reheated extremely well.

Philly Cheese Steak Sloppy Joes

Ingredients:

• 1 tbsp olive oil
• 1 cup yellow onion, chopped small
• 1 green pepper, chopped
• 1 lb lean ground beef
• 4 tbsp A1 Steak Sauce (or similar)
• 3 tbsp Lea & Perrins Worstershire Sauce
• 1/2 cup beef stock
• Salt and Pepper
• 4-6 kaiser rolls
• Provolone cheese-sliced thin

Instructions:

1. Add the olive oil to a large skillet set over medium-high heat. when the oil is hot add the onion and geen pepper and cook until starting to brown and slightly soft. Remove the onions and peppers from the pan and set aside for later.
2. To the same hot pan add the ground beef and brown, cooking through thoroughly. Drian any fat, add the peppers, onions and stir to combine. Then add the steak sauce, worcestershire sauce, beef stock. Bring it to a boil and then reduce heat and let it simmer about 10 minutes until most of the liquid is gone. Add salt and pepper if necessary to season.
3. Cut the rolls in half, place one piece of provolone on each side and toast.
4. Mound up the beef onto the rolls and either eat open face or as a sandwich.

Check out the other May blog swap recipies here. Thanks for hosting Sarah!!