Philly Cheese Steak Sloppy Joes
- Total Time30 minutes
- Yield6 sloppy joes 1x
These Philly Cheese Steak Sloppy Joes combine saucy ground beef, peppers, onions, and melted Provolone in soft buns for an easy weeknight dinner.
Ingredients
- 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, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 1 cup beef broth
- 8 ounces Provolone cheese slices, chopped (use about 6 ounces for a lighter cheese flavor)
- 6 brioche hamburger buns, split and toasted if desired
Instructions
- Heat a large cast iron or heavy skillet over medium high heat. Add the ground beef in an even layer and let it cook without stirring for 3 to 4 minutes, until a deep brown crust forms on the bottom.
- Break the beef into small crumbles with a spatula and continue cooking until most of the meat is browned, leaving just a little pink. Transfer the beef to a bowl and leave the rendered fat in the skillet.
- Add the butter to the same skillet. Stir in the diced onion, green bell pepper, and minced mushrooms, then spread them into an even layer and cook without stirring for 1 to 2 minutes so they start to brown.
- Stir the vegetables and cook for another 2 to 3 minutes, until they are softened and have some golden brown spots. This browning adds a lot of flavor to the sloppy joe filling.
- Return the cooked beef and any juices from the bowl to the skillet, stirring to combine with the vegetables. In a small cup, whisk the beef broth and cornstarch together until the cornstarch is fully dissolved with no lumps.
- Pour the broth mixture into the skillet, then add the ketchup, Worcestershire sauce, salt, and pepper. Stir well, scraping up any browned bits from the bottom of the pan, and bring the mixture to a gentle simmer.
- Let the filling simmer for 3 to 5 minutes, stirring often, until it thickens and most of the liquid clings to the meat and vegetables. You will know it is ready when the mixture looks saucy but not runny.
- Turn off the heat and add the chopped Provolone cheese to the skillet. Stir until the cheese is fully melted and the mixture is creamy and holds together when you scoop it with a spoon.
- Taste and adjust the seasoning with a little more salt and pepper if needed. Spoon the hot Philly Cheese Steak Sloppy Joes filling onto toasted brioche buns and serve right away.
Notes
Storage: Cool the sloppy joe filling to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the cooled filling in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating on the stove or in the microwave until hot.
Substitutions: Swap the ground beef for ground turkey or chicken if you want a lighter option. Use mozzarella, Monterey Jack, or mild cheddar instead of Provolone if that is what you have on hand. Choose gluten-free buns or serve over baked potatoes or lettuce cups for a gluten-free or low-carb version.
Make Ahead: Cook the filling up to 2 days in advance and store it in the fridge. Reheat in a skillet over medium heat with a splash of water or broth, then pile onto fresh toasted buns just before serving.
Tips: Let the beef brown well before breaking it up for the best flavor. If the filling still looks runny after simmering, keep cooking and stirring until it thickens and holds its shape on a spoon.
Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients and portion sizes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sloppy joe
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg