Philly Cheesesteak Sloppy Joes
Philly Cheesesteak Sloppy Joes combine a classic Sloppy Joe with the cheesy pleasure of a Philly Cheesesteak. The greatest of both worlds are blended here!
With these Philly Cheesesteak Sloppy Joes, you may have the best of both worlds when you can’t pick between one or the other! They resemble sloppy Joes in appearance and taste but are cooked with ground beef and served on hamburger buns instead of the traditional Philly cheesesteaks. Every cheesy, flavorful taste will be met with gratitude from your family.
With our family of 7, we only eat two at a time, so I have to make three times as much! My husband says the leftovers taste just as good the next day when I send them (which is rarely the case) off with him for lunch.
Philly cheesesteaks originate, of course, in Philadelphia. However, this fame will also be claimed by some Pennsylvanians. I just don’t think Penny Cheesesteak has the same flavor, but maybe that’s just me. Despite where it came from, the essential construction of this legendary sandwich was fresh hamburger, onions, and cheddar in a portion of bread. The Philly cheesesteak sloppy joe was one of many variations. The use of ground beef is the primary distinction between the regular and sloppy joe versions. A customary Philly Cheesecake recipe will utilize steak like rib-eye or top-round steaks.
Philly Cheesesteak Sloppy Joes Ingredients
- Ground beef, 1 pound (453.6 g), lean
- 1 chopped tiny yellow onion
- 8 ounces of 1 tiny green bell pepper, seeded and chopped (226.8 g) minced brown mushrooms
- Ketchup, two tablespoons
- a serving of Worcestershire sauce
- 1/2 kosher salt spoon
- 1/2 teaspoon of black pepper, ground
- Cornstarch, one tablespoon
- 8 ounces or 1 cup (240 g) of beef broth (225 g) Slices of provolone cheese, chopped, six toasted hamburger buns
- Cook the beef in a cast-iron skillet over medium-high heat until it is no longer pink, breaking it up into large crumbles with a wooden spoon.
- Utilize an opened spoon to move the hamburger to a paper towel-lined plate.
- Medium heat will suffice.
- In the skillet, add the onion, bell pepper, and mushroom to the fat that is still there. Cook until they’re soft. Incorporate the beef once more into the vegetables.
- Add the Worcestershire sauce, salt, and pepper, and stir. While making the slurry, allow to cook. In a small bowl, whisk the broth and cornstarch together until smooth to make the slurry. Mix the contents of the container into the skillet. Let the mixture boil until the majority of the liquid is gone.
- Remove it from the heat and add the cheese. Until the cheese is melted, stir. Warmly distribute among toasted hamburger buns.