1green bell pepperchopped (I used half green, half red)
2Tablespoonsteak sauceI used A1
1TablespoonWorcestershire sauce
1cuplow-sodium beef broth
Kosher salt and freshly ground black pepperto taste
4hoagie rolls
For the Cheese Sauce:
1Tablespoonunsalted butter
1Tablespoonflour
1cupmilk
1cupshredded provolone cheese
Instructions
Add oil to a large skillet set to medium-high heat. Add beef and cook 5-6 minutes, or until browned. Add onion and bell pepper and cook another 3-4 minutes, until vegetables soften. Stir in steak sauce, Worcestershire sauce and beef broth. Bring to a simmer and cook about 2 minutes. Season with salt and pepper.
Split open hoagie rolls and remove some of the soft insides, leaving a bed to hold the meat mixture. Toast rolls and set aside.
For the Cheese Sauce:
Melt butter in a medium saucepan over medium-high heat. Whisk in flour and cook 1 minute. Whisk in milk, bring to a simmer and let thicken, about 2 minutes. Turn off heat and stir in cheese until melted.
To serve, place scoopfuls of meat mixture into rolls and top with cheese sauce.