1 tablespoon olive oil
1 softball-sized onion, chopped
1 green pepper, chopped (optional)
1 pound ground beef
2 tablespoons steak sauce, such as A-1
1/2 cup beef stock
Salt and ground black pepper
4 dinner rolls
Cheese sauce (see below) or sliced provolone or Cheez Wiz
shredded Romaine, sliced tomato, sliced raw white onion, 4 tablespoons mayo mixed with a splash of red wine vinegar and a shake of oregano
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded
In large skillet over medium-high heat add the oil.
Add the onion and green pepper and cook until soft and starting to brown.
Add the ground beef and cook about 5-6 minutes.
Drain off the fat, then stir in the steak sauce and beef stock, season with salt and pepper, bring to a boil and cook about 2 minutes.
Toast the rolls and set aside.
If making the cheese sauce, 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.
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.
If serving as a cheesesteak hoagie, spread the mayo mixture on the top bun and add lettuce, tomato and raw onion on top of the meat.