In large skillet over medium-high heat add the oil and then
brown the ground beef, about 5-6 minutes. Add the onion and
green pepper and cook another 3-4 minutes, until the
vegetables start to get tender. Stir in the steak sauce and beef
stock, season with salt and pepper, bring up to a bubble and
cook about 2 minutes.
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.
Whisk in milk, bring up to a bubble and let thicken, about 2
minutes. Turn off heat and stir the cheese.
To serve, 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.
Originally Submitted
8/11/2011
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