Philly Cheesesteak Sloppy Joes with Provolone
Four toasted brioche sandwiches filled with ground beef, diced vegetables, a ketchup-broth sauce, and shredded Provolone.
Ingredients
Filling
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 medium onion diced
- 1 medium bell pepper diced
- 1 cup mushrooms diced
- 1/2 cup beef broth cool
- 1 tablespoon cornstarch
- 1/4 cup ketchup
- 1 teaspoon salt or less, to taste
- 1/2 teaspoon black pepper or less, to taste
- 1 cup Provolone cheese shredded
Serving
- 4 brioche buns split
- Neutral oil as needed for browning lean beef
- Water a splash if needed to loosen filling
Instructions
Filling and Sandwiches
- Cook raw beef in a large nonstick skillet over medium-high heat for 6–8 minutes, crumbling, until browned and at least 160°F. Add neutral oil if needed, then transfer beef to a plate.
- Melt butter in the skillet over medium heat. Cook onion, bell pepper, and mushrooms 5–7 minutes until soft and excess liquid has evaporated.
- Whisk cornstarch into cool beef broth. Stir into vegetables with ketchup and simmer 2–3 minutes until thickened.
- Return beef and cook about 1 minute until hot. Turn off heat, fold in Provolone, and season with salt and pepper to taste.
- Dry-toast split buns cut-side down over medium heat for 1–2 minutes until golden. Divide filling equally among 4 buns.
Notes
- Refrigerate filling within 2 hours; use within 3–4 days.
- Reheat filling to 165°F before adding it to buns.
- Freeze filling up to 2 months; store buns separately.