Tuesday, March 10, 2009

Philly Cheesesteak Sloppy Joes

the goods:
1 pound LEAN ground sirloin
1 medium-sized onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
3/4-1 cup milk
1 cup provolone, shredded
For the salad:
1/2 pound salami, chopped
1/4 pound provolone cheese, chopped
1 small jar pepperoncini (I don't really love these)
1 head Bibb lettuce
1 bunch arugula
2 tablespoons EVOO – Extra Virgin Olive Oil
1 tablespoon red wine vinegar

In large skillet over medium-high heat add LEAN ground sirloin and brown, about 5-6 minutes. Add the onion and cook another 3-4 minutes, until the onions 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.

Split open rolls and toast under broiler, keep your eye on them so they don't burn!

While the meat is cooking, melt the butter in a medium-size skillet 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 in a figure-eight motion until it is all incorporated.

In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the EVOO and red wine vinegar. Season with salt and pepper to taste.

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. Serve the salad alongside.

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