Good Monday morning. I don’t know where you are, but here in Hazen, ND, we are digging out from a lot of snow. This is definitely the most snow we have had in one day that I can recall in recent memory. I am sure it is welcome for farmers who need the moisture but not so welcome for the ranchers who need to get to the newborn calves and make sure they are warm. This morning it seemed quite blustery but now it looks so pretty outside!
Anyway, enough weather talk. If you are inside and need an idea for dinner, this is it! Now don’t mistake these for a traditional Philly Cheese Steak my friends. But, this is a nice take on a sloppy joe and we are making these again this week as we both enjoyed them so much.
Philly Cheesesteak Sloppy Joes based on a Rachael Ray recipe. Serves 4.
- 1/2 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 tsp. Montreal steak seasoning
- 1 large onion, sliced
- 3-4 small sweet peppers, sliced
- 3 Tbsp. ketchup or steak sauce
- 1 Tbsp. Worcestershire sauce
- 1/2 cup beef stock/broth
- 2 cloves of garlic, minced
- 4 ounces sliced pepper jack cheese
- 4 dinner rolls or tortillas for serving
In a large skillet over medium-high heat, add olive oil and peppers. Sauté for 2 minutes and then add onions and sauté until both have a bit of color, about 5 more minutes. Remove from pan and set aside.
Add ground beef to the pan along with the Montreal steak seasoning and cook until browned, being sure to break up into small chunks. Drain any fat off if needed. Add ketchup or steak sauce, Worcestershire sauce, garlic and beef stock. Bring up to a bubble and cook about 2 minutes. Add onions and peppers back into the pan and mix to combine.
To serve, split open rolls or place mixture in tortilla. Place pepper jack cheese over hot meat so it melts – or toast under broiler. Enjoy – we thought these were also great with the addition of banana peppers and a pickle on the side.
Krause’s had these little multi-color sweet peppers on sale last week and they are just so delicious. Sauté up the onions and peppers before you make the meat.
Set the onion/peppers aside and add back in after the meat is ready to go.
Serve up on a tortilla (we just love these FlatOut brand ones) or a toasted bun.
Winston really wanted one!!
Don’t forget to top with cheese and enjoy. We served ours with a pickle and some roasted cauliflower – my favorite!!