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! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Philly Cheesecake Sloppy Joes
- 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!
8 per sandwich (P+ calculated using the recipe builder on weightwatchers.com) Adapted from Dainty Chef