Philly Cheesesteak Sloppy Joes
These cheesy and indulgent Philly Cheesesteak Sloppy Joes combine grounded beef, sautéed vegetables, and gooey provolone all served in toasted brioche buns for a comforting twist on classic recipes.
Ingredients
For the Base
- 450 g lean ground beef Use extra-lean for lower fat version.
- 30 g butter Use plant-based spread for dairy-free.
For the Veggie Mixture
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 230 g brown mushrooms, minced Mince finely for better integration.
For the Sauce
- 30 g ketchup Or tomato paste thinned with water.
- 240 ml beef broth Vegetable broth can be used as a substitute.
- 1 tbsp cornstarch Add as needed to thicken sauce.
- to taste salt and pepper
For the Cheese & Buns
- 225 g provolone cheese, chopped or shredded Use dairy-free for a non-dairy option.
- 6 pieces brioche hamburger buns Choose gluten-free buns for a gluten-free version.
Instructions
Brown the Beef
- Heat a heavy skillet over medium-high heat. Add the lean ground beef and cook, breaking it up until fully browned. Remove from pan and set aside.
Sauté the Vegetables
- In the same pan, reduce heat to medium and melt the butter. Add the diced onion, green bell pepper, and minced mushrooms. Sauté until softened and starting to caramelize.
Make the Sauce
- In a small bowl, whisk together beef broth, cornstarch, ketchup, salt, and pepper until smooth. Pour into the pan with sautéed vegetables and bring to a simmer until thickened.
Combine Beef and Sauce
- Return the browned beef to the pan and stir until everything is well-combined. Simmer briefly to marry the flavors.
Finish with Cheese
- Turn off the heat and fold in the chopped provolone until melted.
Toast the Buns & Serve
- Butter the brioche buns lightly and toast them in a separate pan until golden brown. Spoon the cheesy beef mixture into the toasted buns and serve immediately.
Notes
Serve with a crisp salad or fries. For storage, refrigerate the cheesy mixture for up to 3 days or freeze it without buns for up to 3 months.