These AMAZING sandwiches were created while brainstorming by the hot tub at Crested Butte Ski Resort, with my brother-in-law and one of my all time favorite people, Rob.  That particular day of our wonderful ski vacation, the two of us were injured.  We were “pouting” by the pool with Bloody Mary’s and sunshine and embracing our non-ski day with talk of future trips and awesome food.

Rob is quite the foodie himself and helped me turn an average Philly Cheesesteak sandwich into an easy, gourmet, creamy, whiskey peppercorn sauce filled main attraction.  We did good, Rob!  I made them as soon as I returned from our trip….and let me just say…..OMG!!!  Quite possibly the best sandwich I’ve ever had.  You must try them!!  It’s Sloppy Joe meets Philly Cheesesteak!

Ground beef gets cooked with onions, bell peppers and steak seasoning.  Cheese melts right in the pan and the goodness gets scooped onto soft hoagie rolls and smothered with whiskey peppercorn sauce….YUM!!!

Happy Cooking!  ~ Gena

Sloppy Philly with Whiskey Peppercorn Sauce

Ingredients:
Serves 5

• 1  1/2 lb. ground beef
• 2 t. McCormicks Montreal Steak Seasoning
• 1 T olive oil **
• 1 onion, chopped **
• 1 bell pepper, chopped **
• 5 hoagie rolls
• 5 slices provolone cheese **

For the Whiskey Peppercorn Sauce

• 2 T unsalted butter **
• 2 T flour
• 1  1/4 cups beef broth **
• 1/4 cup whiskey **
• fresh ground pepper **

** Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.  Types of cheese, broth and alcohol may vary. 🙂

Directions:

• Saute onions and peppers in a large skillet over med. heat until onions are translucent, about 3 min.  Set aside.
• Brown beef in same skillet.  Drain.
• Add steak seasoning and onion mixture.  Mix well and cook for 2-3 more minutes to let flavors incorporate.
• While meat is browning make the Whiskey Peppercorn Sauce.  Melt butter in a small saucepan.  Add flour and whisk for 1 minute.  Slowly add broth and continue whisking.  Sauce will get smooth and thicken.  Add whiskey and whisk till smooth.
• To make the sandwiches, spread 4 or 5 pieces of cheese evenly across top of the meat mixture.  Then place the bun tops over the cheese and let steam for about a minute or until cheese begins to melt.
• Using a spatula, scoop up meat, cheese and bun and flip onto a plate, bun side down.  Then smother the meat with Peppercorn sauce and cover with the bottom bun.  Turn over and cut on the diagonal.
• Serve hot with a cold beer!

Enjoy!

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