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Philly Cheesesteak Sloppy Joes


  • 1 tablespoon extra virgin olive oil ( EVOO)
  • 1 pound extra-lean ground sirloin or ground all-white-meat chicken
  • 1 softball-size onion, chopped
  • 1/4 cup steak sauce
  • 1 cup beef stock
  • Salt and freshly ground black pepper
  • 4 whole grain dinner rolls
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup milk
  • 1 cup provolone cheese, shredded

For the salad:

  • 1/2 pound salami, chopped
  • 1/4 pound provolone cheese, chopped
  • 1 small jar pepperoncini
  • 1 head Bibb lettuce
  • 1 bunch arugula
  • 2 tablespoons extra virgin olive oil ( EVOO)
  • 1 tablespoon red wine vinegar


Pre-heat the broiler.

In large skillet over medium-high heat with one turn of the pan of EVOO, brown the ground meat, about 5-6 minutes. Add the onion and cook for another 3-4 minutes, until the onion starts to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.

Split open the rolls and toast them under the broiler, keeping an eye on them so that they don’t burn!

While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.

In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the EVOO and red wine vinegar. Season with salt and pepper to taste.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and add the top of the roll. Serve the salad alongside.

Rachael Ray