Do you love Sloppy Joes, but looking for a way to switch it up from the tired ol’ Manwhich type that you’re used to? Well look no further, because these Cheesesteak Sloppy Joe’s are a unique and tasty twist on an old favorite.
These sloppy joes are cheesy, gooey and delicious. Anytime I cook anything with bell peppers, Mike is always afraid I’m not going to like it. I actually loved these and the trick to getting me to like bell peppers is to cook them longer so their softer. The recipe says to cook the bell peppers, onions, and mushrooms for about 4 minute total, but I probably cooked them for closer to 8 minutes. We also apparently had run out of ketchup (who runs out of ketchup?!) but leaving it didn’t really make a difference to us. We didn’t have brioche buns, but instead used the sesame seed buns we already had on hand.
These Cheesesteak Sloppy Joes were a hit and I’ll definitely be making them again. Check out the recipe below.
Philly Cheesesteak Sloppy Joe's
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 ounces brown mushrooms, minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon cornstarch
- 1 cup beef broth
- 8 ounces Provolone Cheese slices, chopped
- 6 brioche buns
Add the ground beef to a large skillet and brown
Remove the ground beef (you can leave the fat) and add the butter, onion, bell pepper, and mushrooms. Let the mixture brown for about 1-2 minutes before stirring and then cook about 2 minutes longer.
Add the beef back into the pan. In a separate small cup, mix together the beef broth and cornstarch.
Add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth/cornstarch mixture into the pan.
Cook for about 3-5 minutes until slightly thickened and only about a 1/4 of the liquid remains.
Turn off the heat and stir in the provolone cheese.
Serve on toasted brioche buns.