This is a fun (and cheap) twist on the Philly Cheesesteak. Of course the orginal recipe calls for onions, and some people add peppers and mushrooms...but you won't find any of that here. For a side dish I simply made some extra cheese sauce and served that with some cooked broccoli.
1 tablespoon olive oil
1 pound ground beef
1/4 cup steak sauce
1 cup beef consume
salt and ground black pepper
4 dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
chopped sweet cherry peppers
In large skillet over medium-high heat with 1 turn of the pan of olive oil, brown the ground beef, about 5-6 minutes. Stir in the steak sauce and beef consume, season with salt and pepper, bring up to a bubble and cook about 2 minutes.
Split open rolls and toast under broiler, keep your eye on them so 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 about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated
To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and cherry peppers; replace the top of the roll.
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