Philly Cheesesteak Sloppy Joes
Try this Philly Cheesesteak Sloppy Joes recipe for a delicious and easy meal.
Try this Philly Cheesesteak Sloppy Joes recipe for a delicious and easy meal.
- Carbohydrate 43.8699457004698 g
- Cholesterol 125.227606427273 mg
- Fat 41.8967050436083 g
- Fiber 2.05870859567962 g
- Protein 42.5806159831672 g
- Saturated Fat 20.3493539639403 g
- Serving Size 1 1 Serving (539g)
- Sodium 3132.39670748283 mg
- Sugar 41.8112371047901 g
- Trans Fat 4.05214708417605 g
- Calories 726 calories
Step-by-step
- 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 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.
Standard ingredient tallies rarely explain how starches gelatinize liquids or how Maillard reactions develop on hot cast iron surfaces. Ground beef rendered in olive oil yields proteins that brown rapidly at medium-high heat, while finely diced onions and green peppers release cellular water that deglazes those same browned fond bits from the skillet floor. When steak sauce introduces acetic acid to the beef stock, it breaks down tough collagen fibers simultaneously as flour thickens dairy fats into a stable emulsion. Hollow out the interior crumb of each dinner roll so that excess moisture evaporates instead of rendering the bread soggy upon assembly.
Mastering the Cheese Sauce Emulsion
Building a cheese sauce directly from butter, flour, and milk requires careful temperature control to prevent dairy solids from separating from the fat phase. Whisking cold milk into the cooked roux creates a uniform suspension that thickens precisely when it reaches a bubble. Shredding provolone by hand ensures it melts smoothly into the hot bechamel without turning grainy, yielding a pourable coating with a minimum temperature threshold of 165 degrees Fahrenheit.
- If the cheese sauce curdles, remove the pot from the heat source immediately and vigorously whisk in one tablespoon of cold milk to shock the emulsion back together.
- Store leftover meat and cheese sauce in separate airtight containers in the refrigerator for up to three days to maintain structural integrity before reheating.
