Philly Cheesesteak Sloppy Joes are a 30 minute dinner recipe. Ground beef simmers in one pan with onion, green pepper, beef broth, A-1 sauce, and steak seasoning. Serve on toasted buns with sliced provolone cheeseLove this!

HOW TO MAKE PHILLY CHEESESTEAK SLOPPY JOES

These Philadelphia Cheesesteak Sloppy Joes are sure to become a fan favorite in your household very soon. They take the flavorings and cheesy deliciousness of a Philadelphia Cheesesteak and blend them with the easiness, affordability, and sauciness of Sloppy Joes. This results in the best of both worlds. Can it get any better?! To put it simply, it is the epitome of meaty, cheesy, flavor-packed comfort food that is extremely wonderful. This dish is ideal for quick weekday dinners, get-togethers, or game-day meals since it does not need the use of cheesesteaks and can be prepared at a lower cost. This recipe calls for juicy ground beef, sautéed bell peppers and onions, melted cheese, and a toasted brioche bun. It is convenient to prepare this dish in advance since it can be cooked in advance.

These Philadelphia Cheesesteak Sloppy Joes are the easiest, messiest, most comfortable sandwiches you’ll ever make, and you won’t be able to eat just one! Not only do they have a succulent filling that almost dissolves in your mouth over a buttery brioche bread, but they are also combined with everything that makes cheesesteaks so delicious: melted cheese, onions, and peppers that have been cooked to perfection in brown beef drippings.

FOR MAKIFN THIS RECIPE; YOU’LL NEED:

THE FILLING INGREDIENTS:

1 Tbsp.Of olive oil.

500 grams.Of lean ground beef.

1 small diced onion.

1 diced green pepper.

4 minced garlic cloves.

1 Cup.Of reduced-sodium beef broth.

1 Tbsp.Of cornstarch

1 ½ Tsp.Of beef bouillon

2 Tbsp.Of ketchup

2 Tbsp.Of Worcestershire sauce

1 Tsp.Of Dijon mustard

1 Tsp.Of each; dried oregano, dried parsley, and dried basil.

½ dried basil each; salt, black pepper, paprika.

¼ dried basil red pepper flakes.

3/4 Cup.Of freshly grated sharp cheddar cheese.

FOR THE BURGER BUNS; I USED

6 hamburger buns.

Softened butter for brushing.

Provolone cheese; I used 6 slices.

PREPARATION:

Step 1:

Put in a 400-degree Fahrenheit oven. Buns should be split in half and placed cut-side up on a large baking sheet (15×21).

Step 2:

Spread some soft butter or mayonnaise on the sliced sides and lightly brush it on. Toast the buns for 5 minutes in the oven.

Step 3:

In the meanwhile, proceed with the recipe: In a large cast-iron pan, heat 1 tablespoon of olive oil over medium heat.

Step 4:

For approximately 7 minutes, or until the meat is browned and the onions are softened, add the beef, onions, and bell peppers. During the last 30 seconds of cooking, add the garlic.

Step 5:

Mix the beef broth, cornstarch, and beef bouillon in a liquid measuring cup (or a small bowl). Mix in the ketchup, Worcestershire sauce, Dijon mustard, and any other ingredients to the meat.

Step 6:

Stirring periodically, simmer the mixture over medium heat for approximately 5 minutes, or until most of the liquid has been absorbed but some sauce remains.

Step 7:

Melt the sharp cheddar cheese and stir it into the mixture. Add salt, pepper, and crushed red pepper flakes to taste (I like more salt). The cheese and the buns will dilute the taste, so keep that in mind.

Step 8:

Spread some of the mixtures on the bottoms of the toasted buns, and then place a slice of provolone on top of each.

Step 9:

Put in the oven at 400 degrees F (cut sides up) for 5-10 minutes, or until the cheese is melted. Prepare the toppings and serve the sandwiches right away.