INGREDIENTS
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
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.
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.
