Philly Cheesesteak Sloppy Joes
So, here’s the deal. I’ve been taking baby steps toward trying to ease myself into liking bell peppers. So many people love them and I want to as well! I used to pick them out of everything, but since I started cooking I’ve found myself enjoying them in many recipes. Green ones in particular. I mean, there are green peppers in the Best Lasagna Ever and…well, it’s the best ever. I must have started liking them right? I decided to abandon the baby steps and take off at a full sprint by making this dish. I’m so risky.
If you like juicy beef with sautéed peppers and onions, smothered in Provolone cheese and sandwiched in a toasty bun, then you are in good shape with this recipe! I was nervous, but I liked these sandwiches and I barely picked out any of the peppers! Okay, I ended up with a few on my plate, but I ate most of them and enjoyed it. That was a pretty big step. I also found one of these sandwiches to be very filling, which made it a nice, hearty main dish. If you are a Philly Cheesesteak lover and you’re looking for a twist on the traditional favorite, this one’s for you!
Philly Cheesecake Sloppy Joes
Yield: 5 (3/4 cup meat + 1 roll & 1 slice cheese) servings
1 lbs 95% lean ground beef, raw
1 large (softball-sized) white onion, diced
1 medium or large green bell pepper, diced
3 tablespoons steak sauce
1 cup fat free beef broth
Salt & black pepper to taste
5 light wheat sandwich rolls (I used Weight Watchers brand rolls)
5 slices 2% Provolone cheese (I used Sargento)
- Bring a large skillet or sauté pan over medium-high heat and add the ground beef. Brown beef, breaking it up as it cooks. Once cooked, add the peppers and onions and continue to cook for a few more minutes until vegetables are softened. Mix in the steak sauce, beef broth, salt and pepper and bring to a bubble. Allow the mixture to bubble for about 5 minutes.
- Make sure you have an oven rack in the top third of your oven and pre-heat the oven to broil. Line a baking sheet with aluminum foil. Open the sandwich rolls and lay both sides cut side up. Using your fingers, press the middle-inside of the bottom half of the roll to make a little more room for the meat mixture. Scoop about ¾ cup of the meat mixture onto the pressed bottom half of each roll. Top the meat mixture with a slice of the cheese. The top half of the rolls will be bare and cut side up.
- Place the baking sheet onto the oven rack in the top 1/3 of the oven and broil for about 1 minute (check at 30 seconds and again at 50 to prevent burning – broiling happens fast!) Cover the loaded bottom half of each roll with its toasted top half counterpart and serve!
Weight Watchers Points Plus:
8 per sandwich (P+ calculated using the recipe builder on weightwatchers.com)
334 calories, 33 g carbs, 5 g sugars, 9 g fat, 5 g saturated fat, 31 g protein, 6 g fiber (from myfitnesspal.com)
Adapted from Dainty Chef