Philly Cheese Steak Sloppy Joes
Creamy, juicy, and irresistibly savory — these Philly Cheese Steak Sloppy Joes are the comfort sandwich you didn’t know you needed.
Servings: 4 servings
Equipment
- Large Skillet
- Spatula
- Toaster or Oven
Ingredients
Ingredients
- 1 lb Ground beef lean or 80/20, room temperature
- 1 medium Onion diced small
- 1 any color Bell pepper diced small
- 1 cup Mushrooms sliced thin
- 1 cup Beef broth low-sodium preferred
- 2 tablespoons Worcestershire sauce regular
- 1 teaspoon Garlic powder
- to taste Salt freshly ground black pepper recommended
- 4 slices Provolone cheese regular slices, room temperature for easy melting
- 4 Brioche buns toasted lightly in a pan or oven
Instructions
- Heat a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook, stirring occasionally, until browned and fully cooked through, about 6 to 8 minutes. Drain excess fat if desired, leaving a little for flavor.
- Add the diced onion, diced bell pepper, and sliced mushrooms to the skillet with the beef. Sauté, stirring often, until the vegetables are softened and starting to brown, about 5 minutes. Reduce heat if vegetables begin to stick.
- Pour in the beef broth and stir in the Worcestershire sauce and garlic powder. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly and coats the beef, about 4 to 6 minutes. Stir occasionally to prevent sticking.
- Taste and adjust seasoning. If you prefer a thicker filling, simmer a minute or two longer; for a saucier version, add a splash more beef broth.
- Divide the mixture onto the toasted brioche buns, mounding it in the center. Top each portion with one slice of provolone cheese and cover the skillet briefly or pop under the oven broiler for 30 to 60 seconds to melt the cheese.
- Serve the sandwiches warm and enjoy your Philly Cheese Steak Sloppy Joes immediately with your favorite sides.
Notes
Store leftover filling in an airtight container for up to 3 to 4 days. Keep buns separate to prevent sogginess.