Saturday, April 15, 2017

philly cheesesteak sliders

  • 1 tablespoon olive oil
  • 1 softball-sized onion, chopped
  • 1 green pepper, chopped (optional)
  • 1 pound ground beef
  • 2 tablespoons steak sauce, such as A-1
  • 1/2 cup beef stock
  • Salt and ground black pepper
  • 4 dinner rolls
  • Cheese sauce (see below) or sliced provolone or Cheez Wiz
  • Optional toppings: shredded Romaine, sliced tomato, sliced raw white onion, 4 tablespoons mayo mixed with a splash of red wine vinegar and a shake of oregano
  • Cheese sauce:

  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone, shredded

How to Make It

  • In large skillet over medium-high heat add the oil. Add the onion and green pepper and cook until soft and starting to brown. Add the ground beef and cook about 5-6 minutes. Drain off the fat, then stir in the steak sauce and beef stock, season with salt and pepper, bring to a boil and cook about 2 minutes.
  • Toast the rolls and set aside.
  • If making the cheese sauce, 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 in 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. If serving as a cheesesteak hoagie, spread the mayo mixture on the top bun and add lettuce, tomato and raw onion on top of the meat.

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