I love a good sandwich. When I come across a GREAT recipe for a sandwich that is interesting, relatively simple and not so costly, I can't help myself-- I'm gonna give it a go!
I found this little gem, From Rachel Ray, and made it for my bunch who LOVED it- devoured it-- left no prisoners (AKA "crumbs" on the plate) when they were finished! I also prepared this one on our local morning news show and received rave reviews from the staff there who tasted it.
The secret? The steak sauce and the beef broth add a pricier beef taste to this sandwich. This is a more economical version of the traditional Philly Steak and Cheese.
Your guys will LOVE this one-- whether or not they are from Philadelphia. Here in Illinois, it's a keeper!
Give it a try!
You will need:
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
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.
Toast the rolls and set aside.
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.