Cheesy Philly Sloppy Joes (Printable Version)
Ground beef, peppers, onions, and melted provolone on toasted buns — Philly cheesesteak meets sloppy joes.
# What You Need:
→ Meats
01 - 1 lb ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 green bell pepper, diced
03 - 1 small yellow onion, diced
04 - 3.5 oz mushrooms, sliced (optional)
05 - 2 garlic cloves, minced
→ Sauces & Liquids
06 - ½ cup beef broth
07 - 2 tablespoons Worcestershire sauce
08 - 2 tablespoons ketchup
09 - 1 tablespoon Dijon mustard
→ Spices & Seasonings
10 - 1 teaspoon kosher salt, plus more to taste
11 - ½ teaspoon freshly ground black pepper
12 - ½ teaspoon smoked paprika
13 - Pinch of chili flakes (optional)
→ Dairy
14 - 1½ cups shredded provolone cheese (or mozzarella/cheddar mix)
→ Bread
15 - 4 brioche buns or soft sandwich rolls, split and lightly toasted
→ Garnishes
16 - Chopped parsley (optional)
17 - Sliced jalapeños (optional)
# How To Make It:
01 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until thoroughly browned, approximately 5 to 7 minutes. Drain any excess fat if needed.
02 - Add the diced onion, bell pepper, sliced mushrooms (if using), and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
03 - Stir in the Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, kosher salt, black pepper, and chili flakes. Mix thoroughly to coat the beef and vegetables evenly.
04 - Pour in the beef broth and bring the mixture to a gentle simmer. Cook for 5 to 7 minutes, allowing the liquid to reduce and the mixture to thicken slightly.
05 - Reduce the heat to low. Sprinkle the shredded provolone cheese evenly across the surface of the beef mixture. Cover the skillet and let it rest for about 2 minutes until the cheese has fully melted.
06 - Stir the melted cheese into the beef mixture until evenly distributed and creamy throughout.
07 - Spoon generous portions of the cheesy beef filling onto the toasted buns. Garnish with chopped parsley and sliced jalapeños if desired. Serve immediately while hot.
# Helpful Hints:
01 -
- It takes everything sloppy and satisfying about a Philly cheesesteak and crams it into a bun you can eat with your hands over the sink at midnight.
- The cheese melts directly into the beef mixture instead of sitting on top, which means every single bite pulls into a long, ridiculous string of provolone.
02 -
- Do not skip toasting the buns because untoasted brioche will dissolve into a sad sponge within thirty seconds of contact with the filling.
- The filling thickens as it rests off the heat, so if it looks slightly loose in the pan it will be the perfect consistency by the time you plate it.
03 -
- Let the beef sit undisturbed in the pan for the first two minutes before stirring so it actually develops a caramelized crust instead of steaming in its own moisture.
- Cover the pan when melting the cheese but resist the urge to peek, trapped steam is what makes it melt evenly and quickly without needing high heat.