Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Wednesday, June 15, 2011

Summer Supper #3


Today's Summer Supper is really not a true summer supper because it was prepared indoors, but it was simple and easy to eat, so I count it as a summer supper.

I admit I actually was not completely gaga over this dish. It was very tasty, don't get me wrong, but I'm not sure I'm really a cheesesteak kinda girl. My husband and sons, however, really liked it a lot. Faith and I split a sandwich and we were all happy.

The recipe called for making a cheese sauce, but I drew the line at that. I like the creamy, stringy texture of melted provolone, so I placed a slice on each sandwich and it melted perfectly. I say don't bother with cheese sauce. I also upped the steak sauce per the original recipe from Rachael Ray. I like the addition of the peppers, however (what's a cheese steak without peppers?) so my recipe is a combination of both recipes. Recipe below modified to my taste. You can Google the recipe to find Rachael Ray's original.

Philly Cheesesteak Sloppy Joes
4 to 6 servings

1 T. olive oil
1 pound ground beef
1 cup finely chopped onion
1 green pepper, chopped
1/4 cup A-1 steak sauce
1 cup beef stock
Salt and ground black pepper
4-6 dinner rolls (meat mixture is enough for 6 rolls, so use enough rolls for your family -- I used this recipe to make roundish sort of sub buns)
4-6 slices provolone

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Turn off flame and drain off fat (or use paper towels to sop it up -- my method). 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 10 minutes, until veggies are soft and liquid is thickened.

Split open rolls and toast briefly for a little color and texture. (Or don't -- up to you)

To serve, place a scoopful of the meat mixture onto the bottom of the rolls. Top with a slice of cheese.

Serve with sliced watermelon and cole slaw for an easy summer meal.

Source: modified from Taste of Home Cooking


Sara said...

I love anything with ground beef---that should be my go-to summer meat! These would be perfect for tonight (and the grassfed beef I'm getting today) if we didn't have a swim meet.

Mary said...

This looks so good - anything that can either be done on the stovetop or grill qualifies as summer meal for me! I'm thinking I may add some mushrooms because we love mushrooms on our "cheesesteaks" as well.
Totally agree with the provolone!

Barb, sfo said...

Maybe it's a guy thing. I'd be the hero if I made these...they're on the menu plan for next week! Or maybe tomorrow night...

LauraSuz said...

Oh my gosh, Barbara. I just made the pepper jack pasta salad for Father's Day dinner tonight and it's incredible. It's different from anything we've ever had, which is good b/c normally Dan doesn't like pasta salads but I know he'll love this one. It's the perfect pasta salad. I'll be making this for years to come, I just know it.

I completely forgot to get the beans at the store but I think that's a good thing b/c Dan isn't so much a bean guy. A RAVE review is coming this for my blog.