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.
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
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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.
ReplyDeleteThis 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.
ReplyDeleteTotally agree with the provolone!
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...
ReplyDeleteOh 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.
ReplyDeleteI 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.