This recipe is from Rachael Ray - so that gives me the right to say "YUM-O".
1 Tablespoon Olive Oil
1 lb ground sirloin
1 white onion; diced
1/4 cup steak sauce
1 cup beef stock
Salt and Pepper
1 Tablespoon butter
1 Tablespoon flour
1 cup milk
1 cup provolone; shredded
In a large skillet, over medium high heat, add oil and brown the sirloin for about 5-6 minutes. Add the onion and cook another 3-4 minutes. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for another 2-3 minutes.
Split open your rolls and toast under a broiler.
Melt the butter in a medium size skillet over medium high heat. Stir in the flour and cook for a minute. Whisk in the milk, bring to a bubble and let thicken about 2 minutes. Turn off the cheese and stir in the cheese till melted.
To serve, scoop the meat onto the rolls and top with cheese sauce.