DINNER

Philly Cheesesteak Sloppy Joes

This recipe takes the best elements of a classic Philly cheesesteak – savory beef, tender onions and peppers, and melty provolone – and transforms them into a saucy, family-friendly sloppy joe.

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 25-30 minutes

Ingredients:

1.5 lbs (about 680g) lean ground beef (80/20 or 90/10 recommended)
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 clove garlic, minced (or 1/2 tsp garlic powder)
1 cup (240ml) beef broth
2 tablespoons Worcestershire sauce
1 tablespoon ketchup (optional, for a touch of sweetness and tang)
1 teaspoon cornstarch (or 1 tablespoon all-purpose flour)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
6-8 slices provolone cheese (or about 1 cup shredded provolone, white American, or mozzarella)
6-8 hamburger buns or brioche buns, preferably toasted
2 tablespoons olive oil (or a neutral cooking oil)

Equipment:

Large skillet or Dutch oven
Spatula or wooden spoon
Measuring cups and spoons

Instructions:

Prep Vegetables: Chop your onion and green bell pepper. Mince your garlic.
Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned and no pink remains. This usually takes about 6-8 minutes.
- Drain Grease: Carefully drain off any excess grease from the skillet. You can tilt the pan and spoon it out, or use a paper towel to absorb it.
Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the skillet with the beef (if needed). Add the chopped onion and green bell pepper. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Add the minced garlic during the last minute of cooking, stirring until fragrant.
Make the Sauce: In a small bowl, whisk together the beef broth, Worcestershire sauce, and ketchup (if using). In a separate tiny bowl, whisk the cornstarch (or flour) with 2 tablespoons of cold water until smooth; this is your slurry.
Combine and Simmer: Pour the beef broth mixture over the beef and vegetables in the skillet. Stir in the salt and black pepper. Bring the mixture to a gentle simmer.
Thicken the Sauce: While simmering, slowly pour in the cornstarch slurry, stirring constantly, until the sauce begins to thicken to a “sloppy joe” consistency. This usually takes 1-2 minutes. Reduce the heat to low and let it simmer for another 5 minutes, allowing the flavors to meld.
Add the Cheese: Once the mixture is thick and saucy, turn off the heat. Lay the slices of provolone cheese directly over the hot sloppy joe mixture, or sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid for 2-3 minutes, allowing the cheese to melt and become gooey. Alternatively, you can stir the shredded cheese directly into the mixture until melted.
Toast Buns (Optional, but Recommended!): While the cheese is melting, lightly toast your hamburger buns in a separate dry skillet, under a broiler, or in a toaster until golden brown. This adds great texture and prevents them from getting soggy.
Assemble and Serve: Spoon a generous amount of the hot, cheesy Philly Cheesesteak Sloppy Joe mixture onto the bottom half of each toasted bun. Place the top half of the bun on top. Serve immediately and enjoy!

Tips and Variations:

Mushroom Lovers: Add 1 cup of sliced mushrooms to the skillet along with the onions and bell peppers for an even deeper savory flavor.
Extra Cheesy: For an ultra-cheesy experience, melt a slice of provolone directly onto the toasted bun under the broiler for a minute before adding the sloppy joe mixture.
Spicy Kick: Add a pinch of red pepper flakes or a few dashes of hot sauce to the mixture for a little heat.
Storage: Leftover Philly Cheesesteak Sloppy Joe mixture can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.