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Philly Cheesesteak Sloppy Joes
1 pound ground beef
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 *You MUST try the water rolls from the bakery at Publix. Divine!
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
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.
A great side dish for burgers, chicken, or anything really.
1 (16oz) container sour cream
1 cup cheddar cheese, shredded
1 (3oz) bags real bacon bits
1 packages Ranch Dip mix *I only used ½ the packet so it would be a milder flavor.
½ large (28 – 30oz) bag frozen hash brown potatoes – shredded kind
Combine first 4 ingredients, mix in hash browns. Spread into a 9×13 pan. Bake at 400 for 45-60 minutes.
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