Cheesy Philly Sloppy Joes (Printable Version)
Ground beef smothered in melted cheese with peppers on toasted brioche buns. Ready in 40 minutes.
# What You’ll Need:
→ Meats
01 - 1 lb ground beef, 80/20 blend 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 tbsp ketchup
07 - 1 tbsp Worcestershire sauce
08 - 1 cup beef broth
09 - 2 tsp yellow mustard
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp sea salt, plus more to taste
12 - 1/2 tsp black pepper
13 - 1/4 tsp chili flakes, optional
→ Cheese
14 - 1 1/2 cups shredded provolone cheese
15 - 1/2 cup shredded mozzarella cheese
→ Bread
16 - 4 brioche burger buns, split and lightly toasted
17 - 2 tbsp 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 needed.
02 - Add the diced onion, green and red bell peppers, and minced garlic to the beef. Sauté until the vegetables are softened and fragrant, about 4 to 5 minutes.
03 - Stir in the ketchup, Worcestershire sauce, beef broth, yellow mustard, smoked paprika, salt, black pepper, and chili flakes. Simmer the mixture, stirring occasionally, until it thickens slightly, about 8 to 10 minutes.
04 - Reduce 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 - Melt butter in a separate skillet or under the broiler. Toast the split brioche buns until golden brown 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.
# Top Tips:
01 -
- The provolone and mozzarella melt into the beef like a cheese sauce you did not have to work for, no béchamel required.
- It takes the nostalgic comfort of a childhood Sloppy Joe and gives it a Philly cheesesteak upgrade without any fuss.
02 -
- Do not skip draining excess fat after browning the beef or your sauce will be greasy and the cheese will separate instead of melting smoothly.
- Letting the sauce simmer until properly thickened is the difference between a sandwich that holds together and one that turns into soup on your plate.
03 -
- Shred your own cheese from a block rather than using pre shredded bags, the anti caking additives on bagged cheese prevent it from melting into that smooth, velvety layer.
- Let the filled buns rest for one minute before eating so the sauce soaks slightly into the bread and everything holds together better.