Philly Cheese Steak Sloppy Joes Recipe
A hearty mashup of Philly cheesesteak and sloppy joes: seasoned ground beef with peppers, onions and savory sauce, piled onto toasted hoagie buns and topped with melty provolone.
Ingredients
Main Ingredients
- 1.5 lb ground beef (80/20)
- 1 tbsp vegetable oil
- 1 medium yellow onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 4 oz mushrooms, sliced optional
- 0.75 cup ketchup
- 0.5 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar adjust to taste
- 2 clove garlic, minced
- 1 tsp salt or to taste
- 0.5 tsp black pepper
- 8 slice provolone cheese or American cheese
- 6 each hoagie buns lightly toasted
- 1 tbsp butter for toasting buns, optional
Instructions
Preparation Steps
- Heat a large skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the sliced onion and bell pepper and cook until softened, about 5 minutes.
- Push the vegetables to the side of the skillet and add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes.
- Stir the mushrooms and minced garlic into the beef and vegetables and cook for 2 more minutes until fragrant.
- Add ketchup, beef broth, Worcestershire sauce, brown sugar, salt and pepper. Stir to combine and simmer for 5 minutes until the sauce thickens slightly.
- Taste and adjust seasoning. Reduce heat to low and evenly layer provolone slices over the meat mixture, allowing the cheese to melt for 1 to 2 minutes.
- If desired, spread butter on the hoagie buns and toast them in a separate skillet or under a broiler until golden.
- Spoon generous portions of the cheesy sloppy steak mixture onto toasted buns and serve immediately.
Notes
Make ahead: the meat mixture can be refrigerated for up to 3 days and reheated gently. For a lighter version use lean ground sirloin and reduced-sugar ketchup.
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