Cheesy Philly Sloppy Joes (Print Version)
Ground beef with peppers, onions, and melted provolone on toasted brioche buns.
# What You'll 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 tbsp Worcestershire sauce
08 - 2 tbsp ketchup
09 - 1 tbsp Dijon mustard
→ Spices & Seasonings
10 - 1 tsp kosher salt, plus more to taste
11 - ½ tsp freshly ground black pepper
12 - ½ tsp 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 fully browned, about 5–7 minutes. Drain any excess fat if needed.
02 - Add the diced onion, bell pepper, mushrooms (if using), and minced garlic to the skillet. Sauté until the vegetables have softened, 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, bring the mixture to a gentle simmer, and cook for 5–7 minutes until the sauce thickens slightly and coats the beef.
05 - Reduce the heat to low. Sprinkle the shredded provolone cheese evenly over the beef mixture. Cover the skillet and let the cheese melt, about 2 minutes.
06 - Stir the melted cheese into the beef mixture until well-combined 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.
# Expert Advice:
01 -
- Everything you crave about a cheesesteak but in a form you can actually eat without making a complete mess of yourself
- The beef mixture keeps beautifully in the fridge so you can upgrade lunch for days
- That moment when melted cheese gets stirred through the meat is worth the price of admission alone
02 -
- Dont skip draining excess fat or youll end up with greasy buns that fall apart before you can finish them
- The mixture thickens as it stands so if making ahead stir in a splash of broth when reheating
- Provolone can clump when stirred. Sprinkle it while the beef is still bubbling slightly and it melts more evenly
03 -
- Add a splash of beef stock while reheating if the mixture looks too thick
- Grate your own cheese instead of buying pre shredded for a way creamier result