Philly Cheesesteak’s are one of my favorite sandwiches. I don’t eat them the right way (my dislike of cheese, and all), but I still love them! I really want to go to Philly and get a real one, but I am scared they will shun me from their city. I don’t mind a little cheese on there, but it has to be provolone. Onion and mushrooms are a must! From what I have seen on TV, this is not the way they are done in Philly.
So, I will stick with my local place that caters to my strangeness, and doesn’t judge. Well maybe they judge, but not to my face. And now, I can make this sloppy joe version at home! This isn’t quite the same, as it uses ground meat (obviously), but the underlying flavors are there. My 7 year old ate it, but picked around the onions. My husband had it for dinner, and then proceeded to eat all of the leftovers. He doctored his up a bit with spicy banana peppers and Sriracha. He kind of likes it hot, in case you couldn’t tell.
These would work great to have in the crock pot. Cook on the stove, and then keep warm in the crock pot for dinner, or for when people arrive. I always seem to serve Sloppy Joes for lunch when mass quantities of people are around, it will be nice to at least switch up the flavors on them.
- 1 pound ground beef
- 1 medium onion, diced
- 1 green pepper, sliced
- 1 cup mushrooms, sliced
- 3 tbs steak sauce
- 1 cup beef stock
- Salt and Pepper to taste
- Brat Buns
- Provolone Cheese
- Heat a large skillet over medium high heat. Add ground beef, and brown for about 5 minutes, breaking it apart with a wooden spoon. Add onions, green peppers and mushrooms. Saute until veggies are soft, about 5-7 minutes. Stir in beef stock and steak sauce. Reduce heat, and simmer for 5 to 10 minutes, until the sauce reduces by half.
- You can toast the buns if desired. Place a slice of cheese on the bottom of each bun, and spoon meat over top. The heat from the meat should melt the cheese.