Cheesy Philly Sloppy Joes (Printable)
Ground beef and melted provolone on toasted brioche buns with bell peppers and savory seasonings.
# What You’ll Need:
→ Meats
01 - 1 lb ground beef (80/20 lean-to-fat ratio preferred)
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 small red bell pepper, finely diced
05 - 2 cloves garlic, minced
→ Sauces & Liquids
06 - 2 tablespoons ketchup
07 - 1 tablespoon Worcestershire sauce
08 - 1 cup beef broth
09 - 2 teaspoons yellow mustard
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon sea salt, plus more to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon chili flakes (optional)
→ Cheese
14 - 1½ cups shredded provolone cheese
15 - ½ cup shredded mozzarella cheese
→ Bread
16 - 4 brioche burger buns, split and lightly toasted
17 - 2 tablespoons unsalted butter, for toasting buns
# Directions:
01 - In a large skillet over medium-high heat, brown the ground beef until just cooked through, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add the diced onions, green and red bell peppers, and minced garlic to the beef. Sauté until softened and aromatic, about 4 to 5 minutes.
03 - Stir in the ketchup, Worcestershire sauce, beef broth, yellow mustard, smoked paprika, sea salt, black pepper, and chili flakes. Simmer the mixture, stirring occasionally, until slightly thickened, about 8 to 10 minutes.
04 - Reduce the heat to low. Sprinkle the shredded provolone and mozzarella evenly over the beef mixture. Cover the skillet and let the cheese melt for 2 to 3 minutes. Once fully melted, stir gently to combine.
05 - Meanwhile, melt the butter in a separate skillet or under the broiler and toast the brioche buns until golden on the cut sides.
06 - Spoon the cheesy beef mixture generously onto the bottom halves of the toasted buns. Cap with the top halves and serve immediately.
# Expert Advice:
01 -
- It takes everything lovable about a cheesesteak and wraps it in the casual comfort of a Sloppy Joe, no griddle expertise required.
- The combo of provolone and mozzarella melts into a stretchy, gooey blanket that makes every bite feel like a small indulgence.
- Ready in under an hour, which means it fits into a weeknight without feeling rushed or compromised.
02 -
- Do not skip draining excess fat after browning the beef or your finished sauce will be greasy instead of silky.
- The sauce thickens significantly as it cools so pull it from the heat when it still looks slightly looser than you want.
03 -
- Shred your own cheese from a block rather than buying pre shredded because the anti caking additives on bagged cheese prevent it from melting smoothly.
- Let the buns toast in the residual buttery fat for an extra 30 seconds past what feels safe because that deep golden edge is where the magic happens.