PHILLY CHEESE STEAK SLOPPY JOES

PHILLY CHEESE STEAK SLOPPY JOES

PHILLY CHEESE STEAK SLOPPY JOES WILL MAKE YOU FORGET YOUR CHILDHOOD CANNED SAUCE MEMORIES AND MAKE YOU LOVE SLOPPY JOES AGAIN.

Philly Cheese Steak Sloppy Joes came together pretty organically and randomly for us. We have had Philly Cheese Steak Grilled Cheese sandwiches in our rotation for years (because they are AMAZING) and one day we made up a skillet and…. our bread had become furry.

Gross. Right?

So we had hamburger buns on hand from a hamburger night meal a couple of nights before. The changes I made were just enough to be extra gooey and “sloppy” and only took about a minute.

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PHILLY CHEESE STEAK HAMBURGER HELPER SKILLET? YES.

Cook exactly as described except double the broth (leave the cornstarch the same).

Do not rinse your macaroni, the starch will keep the sauce thickened.

At the step where you’d add the cheese, instead add the macaroni.

Stir it well together and cook for 30 seconds or until thickened.

Add in the Provolone Cheese and stir for just a couple of seconds and serve immediately.

This was a second variation of this Philly Cheese Steak Sloppy Joes recipe we ended up making a week after we made these sloppy joes for the first time. I posted a recipe for this too! Head on over after you’re done on this page, its the best pasta dish we’ve had this year!

WANT TO MAKE THESE PHILLY CHEESE STEAK SLOPPY JOES IN THE SLOW COOKER?

Add the Ingredients (minus the cheese and buns) to the slow cooker and cook on low for 4 hours.

Use half the amount of beef broth.

If the sauce is not thick add in another 1 tablespoon cornstarch mixed with 1 tablespoon room temperature water. Cook for an additional 30 minutes on low.

PHILLY CHEESE STEAK SLOPPY JOES

Yield: 6 sandwiches

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Course: Main

Cuisine: American

Philly Cheese Steak Sloppy Joes will make you forget your childhood canned sauce memories and make you LOVE sloppy joes again.

INGREDIENTS

• 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 (use 6oz if you don't want it very cheesy)
• 6 brioche hamburger buns

US Customary - Metric

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
5. Add the beef back into the pan.
6. In a small cup mix the beef broth and cornstarch together
7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
9. Turn off the heat, add in the provolone cheese.
10. Served on toasted brioche buns.

NUTRITION INFORMATION

Yield: 6 sandwiches, 

Amount per serving: 425 calories,

Calories: 425 g, 

Carbohydrates: 29 g, 

Protein: 31 g, 

Fat: 19 g, 

Saturated Fat: 10 g, 

Cholesterol: 82 mg, 

Sodium: 1048 mg, 

Potassium: 636 mg, 

Fiber: 1 g, 

Sugar: 5 g, 

Vitamin A: 10.4 g, 

Vitamin C: 14.4 g, 

Calcium: 38.2 g, 

Iron: 21.6 g

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