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| That's one of my Homemade Dill Pickles on the side. Yummy! |
If you've read this blog with any regularity then you know that one of my favorite foods is the cheeseburger. Yes, I do love lobster, shrimp, scallops, and steak, and all sorts of wondrous, time-consuming meals, but when push comes to shove, a cheeseburger is my go-to meal. I always find the sign of a good restaurant is one that knows how to make a truly good burger. Juicy, perfectly seasoned and cooked, that tastes like steak, is served on toasted buns and uses REAL cheese (cheese food does have its place, in queso, say, but NOT on a burger).
I also have a bit of a fondness for sloppy joes, something I've enjoyed since my Nancy Drew-reading youth. This recipe combines the yumminess of a sloppy joe, with the deliciousness of a Philly cheese steak, made even better by a dash of St. Louis style in the use of Provel Cheese (rather than the traditional and readily available Provolone).
| Philly Cheesesteak Sloppy Joes, St. Louis Style |
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1 lb. ground chuck
1 onion, chopped
1/4 c. A-1 steak sauce
1 c. beef stock (Made with LB Jamison Soup Base)
1/2 green pepper, seeded and diced
1 8-ounce package button mushrooms, sliced
Provel Cheese, sliced (or in ropes), Provolone works if you’re not in St. Louis
1/4 c. A-1 steak sauce
1 c. beef stock (Made with LB Jamison Soup Base)
1/2 green pepper, seeded and diced
1 8-ounce package button mushrooms, sliced
Provel Cheese, sliced (or in ropes), Provolone works if you’re not in St. Louis
Steak Seasoning mixture, to taste
Pinch of dried oregano
Pinch of garlic powder
Kaiser Rolls
Preheat broiler. In large skillet over medium-high heat, brown the ground chuck, breaking it up as you cook, about 8 minutes. Add the onion, green pepper, and mushrooms, and cook until softened, about 5-7 minutes. Stir in the steak sauce, beef stock, steak seasoning, oregano and garlic powder, and bring to a simmer. Cook until most of the moisture has absorbed. Taste, and season with salt and pepper, if necessary.
Split open rolls and toast under broiler. Place a scoopful of the meat on the bottom half of the roll, top immediately wth cheese, allow it to melt down into the meat mixture and then drizzle with additional steak sauce, if desired. Put top half on roll in place, serve with a dill pickle spear.
A St. Louis style CheeseSteak? I wonder if Philadelphia knows about this, lol...
ReplyDeleteI totally agree, Pattie. A Cheeseburger is just the right "thermometer" to use when measuring up the goodness of a restaurant's over all meal. And I must admit, these days, good ones are scarce to come by.
Love what you've done with your Cheesesteak. Great choice in cheese too!!!
Thanks for sharing...
That looks really really good!
ReplyDeleteI'm from Philly, so not sure about the St. Louis twist, but since it comes from you, I might give it a whirl. Fabulous, fabulous photo!
ReplyDeleteThe St. Louis twist is the provel cheese. It is ONLY available in St. Louis and is much more creamy and flavorful than provolone.
ReplyDeleteThis looks just terrific! This may be my new favorite. Come visit us. We have a terrific crockpot recipe this week.
ReplyDeleteWow, this looks and sounds so yummy! I think my whole family would love to eat this. I am a new follower from http://mommyjp.blogspot.com/. I am just getting started in blogging and I would love for you to stop by!
ReplyDeletePattie: A good substitute for Provel is Shredded white american (I buy a pound at a time from the Deli counter and shred it myself) and shredded monterey jack with just a touch of liquid smoke. 2 cups American to 1/2 cup monterey Jack with 3 drops of liquid smoke gives a great approximation.
ReplyDelete