Philly Cheese Steak Sloppy Joes
Two of our favorite comfort-food sandwiches join forces in these family-friendly dinner sandwiches. We found that softer buns make this easier to eat, and it's all the better when wrapped takeout-style in a sheet of foil.
INGREDIENTS :
- 2 teaspoons organic canola oil or avocado oil
- 1 pound lean ground beef
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- 1 cup no-salt-added tomato sauce
- 1 cup Sautéed Peppers & Onions (see associated recipe)
- 4 (6 inch) whole-wheat sub rolls, split
- 4 slices reduced-sodium provolone cheese
DIRECTION:
- Arrange oven rack in upper third of the oven. Preheat broiler. Line a baking sheet with foil.
- Heat oil in a large skillet over medium-high heat. Add beef, oregano and salt; cook, crumbling with a wooden spoon, until cooked through, 4 to 6 minutes. Add tomato sauce and cook until bubbling, 1 to 2 minutes.
- Meanwhile, warm peppers and onions in a small skillet over medium heat, stirring often. (Alternatively, microwave for 1 minute to reheat.)
- Lay rolls, split-side open, on the prepared baking sheet. Broil, rotating the pan as necessary, until just starting to brown and toast, 1 to 2 minutes. Remove from the oven.
- Top toasted buns with the beef mixture, dividing evenly. Top with the peppers and onions and then cheese. Broil just until the cheese is melted, 30 seconds to 1 minute. Wrap each sub in foil until ready to eat. Serve hot.
