Cheesy Philly Sloppy Joes (Print Version)
Ground beef, peppers, onions, and melted provolone on toasted buns—a Philly cheesesteak twist on a beloved classic.
# 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
# How-To Steps:
01 - Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until thoroughly browned, about 5–7 minutes. Drain excess fat if necessary.
02 - Add diced onion, bell pepper, mushrooms (if using), and minced garlic to the pan. Sauté until vegetables are softened, about 5 minutes.
03 - Stir in Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, pepper, and chili flakes. Mix well to coat the beef and vegetables evenly.
04 - Pour in beef broth, bring to a gentle simmer, and cook for 5–7 minutes until the mixture thickens slightly and the flavors meld together.
05 - Reduce heat to low. Sprinkle shredded provolone cheese evenly over the beef mixture. Cover the pan and let the cheese melt, about 2 minutes.
06 - Stir the cheesy mixture together until well-combined and creamy throughout.
07 - Spoon generous portions of the cheesy beef filling onto toasted buns. Garnish with chopped parsley or sliced jalapeños if desired. Serve hot.
# Expert Tips:
01 -
- It takes everything addictive about a Philly cheesesteak and stuffs it into the messy, comforting hug of a Sloppy Joe.
- The provolone melts right into the beef mixture, creating this gooey stretch that makes every bite feel like a small victory.
02 -
- Do not skip draining the excess fat after browning the beef or your final dish will be greasy instead of rich.
- Letting the mixture simmer uncovered is what concentrates the flavors and prevents soggy buns.
03 -
- Toast the buns with a thin spread of butter and a pinch of garlic powder for an extra layer of flavor that nobody expects.
- The filling thickens as it cools, so pull it from the heat just before it looks perfect and it will be exactly right by the time you serve.