Philly Cheese Steak Sloppy Joes

Ok, so this might have become one of our favorite recipes! I came across this on Pinterest and was intrigued. I just made this 2 weeks ago and at first I think my husband was skeptical because he loves his original {meaty} Philly Cheeseteaks that I posted HERE. It is pretty well the same idea but with a few changes, starting with the meat. Instead of buying the expensive steak all you use is ground beef {or ground turkey, which is all we use at our house}. Cheap. Love it! Plus this recipe has a cheese sauce instead of just placing cheese slices on the sandwich. If you are a fan of Philly Cheeseteak sandwiches at all, I would advise that you make these. Pronto. They are THAT good! They were just as amazing eaten as left overs. This one is a keeper!

I found the original recipe HERE

1 tablespoon olive oil
1 pound ground beef {or turkey}
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
4 dinner rolls**
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded {I couldn't find shredded provolone or a block to shred so I bought the pre-cut ones made for sandwiches and it worked perfect!}

**For the rolls I thought to keep the same idea as the original sandwich, which is to use more of a harder roll. I figured since these were "Sloppy Joe" style they would be saucier and messier so the thicker hard rolls were great! I found them in the deli area in Walmart and got 12 BIG rolls for 2.50. Personally I think the rolls will make or break the sandwich. Don't use fluffy soft rolls.

In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls (optional) and set aside.

While the meat is cooking, 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 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.