Philly Cheesesteak Sloppy Joes

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 onion (small, finely diced)
• 1 green bell pepper (diced)
• 4 cloves garlic (minced)
• 1 cup reduced-sodium beef broth
• 1 tbsp cornstarch
• 1.5 tsp beef bouillon
• 2 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 tsp dried parsley
• 0.5 tsp salt (plus more to taste)
• 0.5 tsp black pepper (plus more to taste)
• 0.5 tsp dried basil
• 0.5 tsp paprika
• 0.25 tsp red pepper flakes (more or less to taste)
• 0.75 cup sharp cheddar cheese (freshly shredded)
• 6 brioche hamburger buns
• softened butter or mayonnaise (optional, for brushing the buns; estimated at 10 g per sandwich if used)
• 6 slices provolone cheese

Steps

1. 1

   Preheat the oven to 400°F (200°C). Split the brioche buns and arrange them cut side up on a large baking tray, approximately 15 by 21 inches.

2. 2

   Lightly brush the cut sides of the buns with softened butter or mayonnaise, if using. Bake for 5 minutes, until lightly toasted and crisp at the edges. You can continue preparing the filling while the buns toast.

3. 3

   Heat the olive oil in a large cast-iron skillet over medium-high heat.

4. 4

   Add the ground beef, diced onion, and diced green pepper. Cook for about 7 minutes, breaking up the beef with a wooden spoon, until the beef is browned and the onions have softened.

5. 5

   Add the minced garlic and sauté for 30 seconds, just until fragrant.

6. 6

   In a liquid measuring cup or small bowl, whisk together the beef broth, cornstarch, and beef bouillon until smooth and no cornstarch lumps remain.

7. 7

   Pour the broth mixture into the skillet with the beef. Add the ketchup, Worcestershire sauce, Dijon mustard, oregano, parsley, salt, pepper, basil, paprika, and red pepper flakes.

8. 8

   Reduce the heat to medium and gently simmer, stirring occasionally, for about 5 minutes. Continue until most of the liquid has been absorbed, but the beef mixture remains slightly saucy.

9. 9

   Stir in the shredded sharp cheddar cheese. Continue stirring until the cheese has completely melted into the filling.

10. 10

    Taste the filling and adjust with additional salt, black pepper, or red pepper flakes as desired. Remember that the cheese and buns will mellow and dilute the seasoning.

11. 11

    Divide the beef mixture among the bottoms of the toasted buns. Place one slice of provolone cheese on top of each portion.

12. 12

    Arrange the filled bun bottoms and bun tops cut side up on the baking tray. Return the tray to the 400°F (200°C) oven and bake for 5 to 10 minutes, until the provolone is completely melted.

13. 13

    Place the toasted tops over the filling and serve the sandwiches immediately while hot and melty.

Notes

The recipe is make-ahead friendly. Freshly shredding the cheddar is recommended for better melting. Leftover meat filling can also be used in quesadillas. Serve with potato salad, broccoli salad, or creamy bacon pea pasta salad.

Nutrition per serving

• main
• sandwiches
• American comfort food
• cheesy
• ground beef
• baked
• weeknight dinner
• game day