1 pound ground beef
1 onion, chopped
8 ounces mushrooms, sliced
2 tablespoons steak sauce
1 cup beef broth
Salt and freshly ground black pepper
For the cheese sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, sliced, shredded, or chopped
1. Cook ground beef, onions, and mushrooms in large skillet over medium-high heat. Cook until meat is brown and vegetables start to soften. Add steak sauce and beef broth, season with salt and pepper, cook until sauce thickens, about 5 minutes.
2. Meanwhile, split rolls and toast. Then melt butter in medium saucepan. Stir in flour and cook 1 minute. Stir in milk and bring to a simmer. Continue stirring until sauce thickens, about 2 minutes. Remove from heat and stir in cheese until melted and well incorporated. Stir cheese sauce into meat mixture then serve over toasted rolls. (You could also serve meat mixture topped with cheese sauce if desired.)
This recipe is from Dainty Chef. I love cheesesteaks and sloppy joes so the name of this recipe called to me. It’s pretty simple and you could swap out the mushrooms for green bell peppers or use both if that’s how you like your cheesesteaks. I’m a mushroom gal.
These were really tasty and Lance even opted for the leftovers over the filet mignon that was in the fridge. I count that as a success! This was quick and easy, a definite keeper to make on a busy evening.