Cheesy Philly Sloppy Joes (Printable)
Ground beef and melted provolone with peppers and onions on toasted brioche buns—ready in 40 minutes.
# What You'll 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
16 - Chopped parsley (optional)
17 - Sliced jalapeños (optional)
# How to Make It:
01 - Heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until thoroughly browned, about 5 to 7 minutes. Drain excess fat if needed.
02 - Add 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 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, bring to a gentle simmer, and cook for 5 to 7 minutes until the sauce thickens slightly and coats the mixture.
05 - Reduce heat to low. Sprinkle shredded provolone cheese evenly over the beef mixture. Cover the skillet and let the cheese melt, about 2 minutes.
06 - Stir the cheesy beef mixture together until well-combined and creamy throughout.
07 - Spoon generous portions of the cheesy beef filling onto toasted buns. Garnish with chopped parsley or sliced jalapeños if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- It gives you all the cheesy, beefy satisfaction of a cheesesteak without needing a flat top grill or a trip to Philadelphia.
- The entire thing comes together in under 45 minutes with one pan and zero fancy technique.
02 -
- Do not skip draining excess fat after browning the beef or your finished filling will be greasy instead of rich.
- Resist the urge to stir while the cheese melts, letting it sit under the lid creates a more even layer that folds in beautifully.
03 -
- Let the beef sit in the hot pan without stirring for short intervals because those caramelized brown bits are where all the deep flavor lives.
- Shred your own cheese from a block rather than buying pre shredded, the anti caking agents on bagged cheese prevent it from melting smoothly.