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This hearty homemade Philly cheesesteak sloppy joe combines the best of two classic sandwiches into one irresistible meal. The rich beef mixture loaded with savory vegetables and melty cheese creates a comforting dish that's become my go-to dinner when I need something satisfying but don't want to spend hours in the kitchen.
I first created this recipe when trying to use up leftover ingredients in my fridge before a grocery trip. What started as a kitchen experiment quickly became a family favorite that my kids request at least twice a month.
Ingredients
- Ground beef: Rich 80/20 beef provides the best flavor but lean works well too for a lighter option
- Butter: Adds richness and helps brown the vegetables beautifully
- Yellow onion: Provides sweetness when caramelized look for firm onions with tight skin
- Green bell pepper: Adds color and texture just like a traditional Philly choose peppers with glossy skin
- Mushrooms: Creates earthy depth brown mushrooms have more flavor than white varieties
- Ketchup: Adds tangy sweetness and helps bind the mixture
- Worcestershire sauce: Provides umami depth and enhances the beef flavor
- Salt and pepper: Essential for proper seasoning kosher salt has a cleaner flavor than table salt
- Cornstarch: Thickens the sauce to the perfect consistency
- Beef broth: Creates a savory base for the mixture use lowsodium if watching salt intake
- Provolone cheese: Melts beautifully into the mixture authentic to Philly cheesesteak flavors
- Brioche buns: Adds buttery sweetness that contrasts with the savory filling
Step-by-Step Instructions
- Brown the beef:
- Heat your cast iron skillet until very hot then add the ground beef in a single layer. The secret is patience here let it develop a deep brown crust on about half the meat before breaking it apart. This creates richer flavor through caramelization that makes all the difference.
- Cook the vegetables:
- After removing the browned beef but keeping the flavorful fat in the pan add your butter and vegetables. Allow the onions bell peppers and mushrooms to develop golden edges before stirring. This caramelization creates natural sweetness and depth.
- Combine and season:
- Return the beef to the pan and prepare the cornstarch slurry by mixing beef broth and cornstarch until smooth. Add this mixture along with ketchup Worcestershire sauce salt and pepper to create a rich savory sauce that binds everything together.
- Simmer to perfection:
- Allow the mixture to simmer for several minutes watching closely for the right consistency. You want it slightly saucy but not soupy with most ingredients sitting above the liquid. This ensures the buns dont get soggy.
- Add the cheese:
- Turn off the heat before adding the chopped provolone. The residual warmth will melt the cheese perfectly without overcooking it which could make it stringy or tough.
- Assemble and serve:
- Toast the brioche buns until golden for structural integrity then generously pile on the cheesy beef mixture. Serve immediately while still hot and gooey.
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The chopped mushrooms are actually my secret weapon in this recipe. They not only add umami flavor but also extend the meat mixture making it more economical. My husband who claims to hate mushrooms devours this sandwich without ever realizing theyre there.
Storage and Reheating
The beef mixture keeps wonderfully in the refrigerator for up to 4 days in an airtight container. I often make a double batch on Sunday to enjoy throughout the week. For reheating add a splash of beef broth to restore moisture and heat gently on the stovetop until warmed through. The microwave works in a pinch but can sometimes toughen the meat.
Make It Your Own
This versatile recipe welcomes customization based on your preferences. For spice lovers add diced jalapeños or red pepper flakes. If youre looking for different cheese options consider American for creamier texture or sharp cheddar for more pronounced flavor. You can even swap ground beef for ground turkey or chicken though youll want to add a bit more Worcestershire and perhaps a touch of olive oil for richness.
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Serving Suggestions
While delicious on their own these sandwiches pair wonderfully with simple sides. My family loves them with crispy oven fries tossed with garlic powder and parmesan or a tangy coleslaw that cuts through the richness. For a lighter option a simple green salad dressed with lemon and olive oil provides a refreshing contrast to the hearty sandwich.
Frequently Asked Questions
- → Can I substitute the ground beef with another protein?
Yes, you can substitute ground beef with ground turkey, chicken, or plant-based meat alternatives. Each will provide a different flavor profile, but the cooking method remains the same. For turkey or chicken, you may want to add a touch more butter for richness.
- → What cheese works best if I don't have provolone?
If provolone isn't available, other excellent melting cheeses include American, Monterey Jack, mild cheddar, or mozzarella. Each cheese will slightly alter the flavor profile, with American providing the creamiest melt, while cheddar offers a sharper taste.
- → How can I make this dish less messy to eat?
To create a less messy sandwich, drain the meat mixture a bit longer before serving. You can also toast the inside of the buns with butter to create a barrier that prevents the bread from getting soggy. Serving with forks and knives is also an option for a knife-and-fork sandwich.
- → Can I prepare the meat mixture ahead of time?
Yes, the meat mixture can be prepared up to 2 days ahead and refrigerated. When ready to serve, reheat gently in a skillet, adding a splash of beef broth if needed to maintain moisture, then add the cheese just before serving on freshly toasted buns.
- → What sides pair well with these sandwiches?
These hearty sandwiches pair wonderfully with french fries, potato chips, coleslaw, or a simple green salad. For a lighter option, roasted vegetables or a vinegar-based cucumber salad provide nice contrast to the rich, savory flavors of the sandwich.
- → How do I store and reheat leftovers?
Store the meat mixture separately from the buns in airtight containers in the refrigerator for up to 3 days. Reheat the meat mixture in a microwave or skillet until hot, adding a small amount of beef broth if it seems dry. Toast fresh buns before assembling to serve.