Philly Cheese Steak Sloppy Joes (Print version)
Ground beef, peppers, onions, mushrooms, and provolone turn classic sloppy joes into a cheesy Philly-style skillet sandwich.
# Ingredients:
For the filling
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) 80/20 ground beef
03 -
1 small yellow onion, finely diced
04 -
1 green bell pepper, finely diced
05 -
1 cup (75 g) mushrooms, finely chopped
06 -
2 cloves garlic, minced
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon black pepper
For the sauce and sandwiches
09 -
2 tablespoons ketchup
10 -
1 tablespoon Worcestershire sauce
11 -
1/2 cup (120 ml) low-sodium beef broth
12 -
1 tablespoon cornstarch
13 -
6 slices provolone cheese
14 -
4 hamburger buns or potato rolls
15 -
1 tablespoon softened butter, for toasting buns
# Instructions:
01 -
Spread the cut sides of the buns with softened butter. Toast in a large skillet over medium heat until golden, then transfer to a plate.
02 -
Heat olive oil in the skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, breaking it into small crumbles, until browned and cooked through. Drain heavy excess grease if needed.
03 -
Add onion, bell pepper, mushrooms, garlic, salt, and pepper. Cook for 4-5 minutes, stirring often, until the vegetables soften and most of their moisture cooks off.
04 -
Stir in ketchup and Worcestershire sauce. In a small bowl, whisk beef broth with cornstarch until smooth, then pour it into the skillet. Simmer for 2-3 minutes until glossy and thick enough to coat the beef.
05 -
Lay provolone slices over the beef mixture. Cover the skillet for about 1 minute, then stir gently until the cheese is melted through the filling.
06 -
Spoon the hot filling onto the toasted buns. Serve immediately while the cheese is melted and the buns are crisp at the edges.
# Good to know:
01 -
Best served right after the cheese melts.
02 -
Reheat leftovers with a splash of broth to loosen the sauce.
03 -
Use deli-sliced provolone for the smoothest melt.