Cheesy Philly Sloppy Joes (Print Version)
Juicy ground beef with melty provolone, sautéed peppers and onions loaded into toasted brioche buns.
# What You'll Need:
→ Proteins
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
→ Sauce Components
06 - ½ cup beef broth
07 - 2 tbsp Worcestershire sauce
08 - 2 tbsp ketchup
09 - 1 tbsp Dijon mustard
→ 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
16 - Chopped parsley (optional)
17 - Sliced jalapeños (optional)
# How to Cook:
01 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until evenly browned throughout, about 5 to 7 minutes. Drain excess fat if needed.
02 - Add the diced onion, bell pepper, mushrooms (if using), and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
03 - Stir in the Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, kosher salt, black pepper, and chili flakes. Mix thoroughly to coat the beef and vegetables evenly.
04 - Pour in the beef broth and bring to a gentle simmer. Continue cooking for 5 to 7 minutes, stirring occasionally, until the mixture thickens and reduces slightly.
05 - Reduce heat to low. Sprinkle the shredded provolone cheese evenly over the beef mixture. Cover the skillet and let stand until the cheese is fully melted, about 2 minutes.
06 - Stir the cheesy beef mixture together until creamy and well combined. Spoon generous portions onto the toasted buns. Garnish with chopped parsley or sliced jalapeños if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It takes the sloppy joe you grew up with and gives it a Philly cheesesteak upgrade without any extra effort.
- The cheese melts directly into the beef mixture, creating a sauce that is practically impossible to stop eating.
02 -
- Do not skip draining excess fat after browning the beef, or your final sauce will be greasy instead of silky.
- Covering the pan when melting the cheese is the trick that changed everything for me, because direct stirring too early leaves clumps instead of a smooth melt.
03 -
- Let the beef sit without stirring for 30 second intervals while browning, because constant stirring prevents the Maillard reaction that creates deep, caramelized flavor.
- A splash of hot sauce stirred in right before the cheese takes the whole sandwich from great to memorable without making it aggressively spicy.