Cheesy Philly Sloppy Joes (Printable version)
Ground beef, peppers, onions, and melted provolone on toasted buns—a cheesy Philly-inspired sloppy joe.
# What you need:
→ Meats
01 - 1 lb ground beef (80/20 blend)
→ 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:
01 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned—about 5 to 7 minutes. Drain any 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, 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 everything evenly.
04 - Pour in the beef broth and bring to a gentle simmer. Cook for 5 to 7 minutes, allowing the mixture to reduce and thicken slightly.
05 - Reduce the heat to low. Sprinkle the shredded provolone cheese evenly over the beef mixture. Cover the pan and let stand until the cheese melts, about 2 minutes.
06 - Stir the melted cheese into the beef mixture until well-combined, creating a rich, creamy filling.
07 - Spoon generous portions of the cheesy beef filling onto the toasted buns. Garnish with chopped parsley or sliced jalapeños if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The cheese gets stirred right into the beef mixture so every bite is incredibly creamy
- Ready in under 45 minutes but tastes like it came from a sandwich shop
02 -
- Draining excess fat prevents the sandwiches from becoming soggy but leave a little behind for flavor
- The cheese step works best if you reduce the heat to low so it melts gently instead of separating
03 -
- Dice your vegetables slightly smaller than you think you need so they soften evenly and distribute throughout the beef
- Let the beef mixture rest for a couple of minutes off the heat before piling onto buns to prevent them from falling apart