Cheesy Philly Sloppy Joes (Printable Version)
Ground beef, sautéed peppers, onions, and melted provolone piled into 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 (optional)
16 - Chopped parsley
17 - Sliced jalapeños
# Directions:
01 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until evenly browned throughout, about 5 to 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 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 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 over the beef mixture. Cover the skillet and let stand until the cheese is fully melted, about 2 minutes.
06 - Stir the cheesy beef mixture together until creamy and well combined. Spoon generous portions onto the toasted buns. Garnish with chopped parsley or sliced jalapeños if desired. Serve immediately while hot.
# Expert Hints:
01 -
- Its everything you crave from a cheesesteak but messy in the best possible way, and you dont need a flat top grill to pull it off.
- The cheese melts directly into the beef mixture instead of sitting on top, creating this impossibly creamy, sticky filling that holds onto every bite of the bun.
02 -
- Do not walk away while the cheese melts because two minutes is genuinely all it takes and anything longer will make the bottom of the filling stick and burn.
- Toast the buns cut side down in a dry pan before assembling, because a soft untoasted bun will dissolve into a soggy mess within sixty seconds.
03 -
- Let the beef sit without stirring for those first couple of minutes because the caramelized bits on the bottom of the pan are where all the deep flavor lives.
- Shred your own cheese from a block rather than using pre shredded, the melt is dramatically smoother and the flavor is noticeably better.