Combine the savory flavors of a classic Philly cheesesteak with the ease of a sloppy joe in this delicious mash-up recipe. Juicy ground beef, tender veggies, and gooey provolone cheese come together to create a crowd-pleasing dish that’s perfect for weeknight dinners or casual gatherings. Serve on soft brioche buns for the ultimate comfort food experience.
Ingredients
For the Filling:
- 1 pound Lean ground beef
- 2 tablespoons Butter
- 1 small Yellow onion, diced
- 1 small Green bell pepper, diced
- 8 ounces Brown mushrooms, minced
- 2 tablespoons Ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Fresh ground black pepper
For the Sauce:
- 1 tablespoon Cornstarch
- 1 cup Beef broth
For Assembly:
- 8 ounces Provolone cheese slices, chopped (adjust to taste)
- 6 Brioche hamburger buns
Instructions
- Cook the Ground Beef : Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary and set aside.
- Sauté the Vegetables : In the same skillet, melt the butter over medium heat.Add the diced onion, bell pepper, and minced mushrooms.Cook until the vegetables are soft and fragrant, about 5-7 minutes.
- Combine the Beef and Vegetables : Return the cooked ground beef to the skillet with the sautéed vegetables. Stir in the ketchup, Worcestershire sauce, salt, and pepper. Mix well.
- Thicken the Sauce : In a small bowl, whisk the cornstarch with the beef broth until smooth. Pour the mixture into the skillet and stir to combine. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to thicken.
- Add the Cheese : Reduce the heat to low and sprinkle the chopped provolone cheese over the beef mixture. Stir gently until the cheese is melted and evenly incorporated.
- Assemble the Sloppy Joes : Toast the brioche buns lightly if desired.Spoon the Philly cheesesteak mixture onto the bottom halves of the buns.Top with the remaining halves and serve hot.
Conclusion
Philly Cheesesteak Sloppy Joes are the perfect combination of savory, cheesy, and hearty. This recipe is a quick, family-friendly meal that delivers big on flavor with minimal effort. Pair with a side of fries, chips, or a crisp salad for a satisfying meal that’s bound to be a new favorite.
Philly Cheesesteak Sloppy Joes
Philly Cheesesteak Sloppy Joes are the perfectcombination of savory, cheesy, and hearty. This recipe is a quick,family-friendly meal that delivers big on flavor with minimal effort.
Ingredients
For the Filling:
- 1 pound Lean ground beef
- 2 tablespoons Butter
- 1 small Yellow onion diced
- 1 small Green bell pepper diced
- 8 ounces Brown mushrooms minced
- 2 tablespoons Ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Fresh ground black pepper
For the Sauce:
- 1 tablespoon Cornstarch
- 1 cup Beef broth
For Assembly:
- 8 ounces Provolone cheese slices chopped (adjust to taste)
- 6 Brioche hamburger buns
Instructions
- Cook the Ground Beef : Heat a large skillet over medium-high heat and add the ground beef. Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary and set aside.
- Sauté the Vegetables : In the same skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and minced mushrooms. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
- Combine the Beef and Vegetables : Return the cooked ground beef to the skillet with the sautéed vegetables. Stir in the ketchup, Worcestershire sauce, salt, and pepper. Mix well.
- Thicken the Sauce : In a small bowl, whisk the cornstarch with the beef broth until smooth. Pour the mixture into the skillet and stir to combine. Bring to a simmer and cook for 3-5 minutes, allowing the sauce to thicken.
- Add the Cheese : Reduce the heat to low and sprinkle the chopped provolone cheese over the beef mixture. Stir gently until the cheese is melted and evenly incorporated.
- Assemble the Sloppy Joes : Toast the brioche buns lightly if desired. Spoon the Philly cheesesteak mixture onto the bottom halves of the buns. Top with the remaining halves and serve hot.