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.
Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.
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 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (539g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 377 (52%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 125.2mg||39 %|
|Sodium 3132.4mg||108 %|
|Potassium 1029.3mg||27 %|
|Total Carbohydrate 43.9g||13 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 41.8g|
|Protein 42.6g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 726
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