Philly Cheesesteak Sloppy Joes

This was so easy and so good!! I love Philly Cheesesteaks! My husband doesn't mind them...but only without onions and green peppers. Well I'm always trying to find recipes for him but for once I wanted to try something that I wanted. I chopped the onions and green peppers up so tiny that he wouldn't see them. Of course the smell of onion stunk up our kitchen so he knew before it even landed in his mouth. But I convinced him to just try it and if he didn't like it, he wouldn't have to eat it..He barely noticed it!!! keyword being "barely" but he ate it all!! Woo hoo!!!!

Ingredients:

1 tablespoon olive oil
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
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

Directions:

1. 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.

2. Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

3. 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.

4. 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.

Adapted from Rachael Ray