Recipe by Karen in MA
from The Rachael Ray Show, May 12, 2008
Top Review by A.S.K.
I made this last night for dinner. I had been thinking that there had to be a way to make a philly cheese steak using ground beef....so I went looking for a recipe. I saw this recipe posted on several blogs, by people swearing by it, so I desided to try it. I followed the recipe, and the only change I made was to add a little diced green pepper, and only use 2 Tb of steak sauce. First off I didn't like the cheese sauce at all, I'm not sure what happened but it was kinda grainy, I was hoping I woudn't notice as much on the sandwich but I did. Maybe that was my fault, I used 1% milk, and maybe that didn't have enough fat to hold it together, I'm not sure....but even so the taste wasn't good enough for me to try again. The meat mixture itself wasn't bad, but still not what I was expecting. I was glad I cut down the steak sauce. I think it would have been too pronounced if I had used the whole 1/4 cup. Over all I won't make this again.
- 1 tablespoon extra virgin olive oil
- 1 lb ground sirloin
- 1 softball-sized onion, chopped
- 1⁄4 cup steak sauce
- 1 cup beef stock
- ground black pepper
- 4 dinner rolls
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 cup provolone cheese, shredded
For the salad
- 8 ounces salami, chopped
- 4 ounces provolone cheese, chopped
- 8 ounces pepperoncini peppers
- 1 head bibb lettuce
- 1 bunch arugula
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
Directions See How It's Made
- Preheat broiler.
- In large skillet over medium-high heat with 1 turn of the pan of olive oil, brown the ground sirloin (about 5-6 minutes).
- Add the onion and cook another 3-4 minutes, until the onions 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 toast under broiler.
- 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.
- In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the olive oil and red wine vinegar. Season with salt and pepper to taste.
- 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. Serve the salad alongside.