Philly Cheesesteak Sloppy Joes

Day 3 is in the books! Tonight's recipe was fun for me, I really enjoyed the "whisking" while making the cheese sauce! The food was delicious and has been considered a keeper!

Philly Cheesesteak Sloppy Joes
Adapted from Rachael Ray

Ingredient Checklist:
1 tablespoon olive oil
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce, such as A-1
1 cup beef stock (I actually used beef broth and it worked great!)
Salt and ground black pepper
4 dinner rolls (I did 6 small rolls)
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Directions:
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 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.