Philly Cheese Style Sloppy Joe

Mini batch cooking August 2022

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  • ½ yellow onion
  • 8 white mushrooms
  • 1 small red pepper
  • 2 green onions
  • 1 small shallot
  • Dry goods section:
  • ½ cup (125 ml) olive oil
  • 1 tsp (5 ml) steak spice
  • 1 tbsp (15 ml) Worcestershire sauce
  • 2 tbsp (30 ml) ketchup (for the adventurous version of the Philly cheese-style sloppy joe)
  • 2 cups (500 ml) orzo
  • ½ cup (125 ml) chopped sun-dried tomatoes
  • 3 tbsp (45 ml) pitted Kalamata olives
  • ½ cup (125 ml) marinated artichokes (for the adventurous version of the orzo salad)
  • 3 tbsp (45 ml) your favourite pesto (for the adventurous version of the use-it-up mousse)
  • 2 tbsp (30 ml) Dijon mustard
  • Cheese section:
  • ½ cup (125 ml) feta cheese
  • Bakery section:
  • 4 burger buns
  • Meat section:
  • 450 g (1 lb) thinly sliced fondue beef
  • Dairy section:
  • ¾ cup (90 ml) cream cheese
  • ¼ cup (60 ml) 15% cooking cream
  • Leftovers:
  • 2 cups (500 ml) coarsely chopped leftover cooked meat (chicken, pork, beef...)

    • 3h

    1h30

    4 portions

    Se congèle

    1. In a pot, bring water to a boil and cook the pasta according to the package directions. Drain and place in a large bowl.
    2. Chop ½ yellow onion and 8 white mushrooms.
    3. In a large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat and cook the ½ chopped yellow onion, 8 chopped white mushrooms and 450 g (1 lb) thinly sliced fondue beef for 5 minutes or until the beef is cooked through.
    4. Add 1 tbsp (15 ml) Worcestershire sauce and ¼ cup (60 ml) cream cheese. Cook for another minute. This is when adventurous eaters can add 2 tbsp (30 ml) ketchup. Fill the burger buns with this mixture. Enjoy hot or cold.
    5. Chop ½ cup (125 ml) sun-dried tomatoes, 2 green onions and 1 red pepper. Add to the bowl with the orzo.
    6. Slice 3 tbsp (45 ml) Kalamata olives and coarsely crumble ½ cup (125 ml) feta cheese. Add to the bowl with the orzo.
    7. Stir in ¼ cup (60 ml) olive oil and salt and pepper to taste. Mix well and keep in the fridge. This is when adventurous eaters can add ½ cup (125 ml) chopped marinated artichokes to the salad.
    8. Place a shallot in the food processor and chop finely.
    9. Add to the food processor 2 cups (500 ml) leftover cooked meat, ½ cup (125 ml) cream cheese, ¼ cup (60 ml) 15% cooking cream, 2 tbsp (30 ml) Dijon mustard, and salt and pepper to taste. Blend until smooth. Enjoy in a sandwich or with crackers. This is when adventurous eaters can add 3 tbsp (45 ml) of their favourite pesto.
    • 1 cutting board
    • 1 chef's knife
    • 1 paring knife
    • Measuring spoons
    • Measuring cups
    • Mixing bowls
    • 1 food processor
    • 1 large non-stick skillet
    • 1 pot
    • Empty containers (for storage or freezing)

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