Philly Sloppy Joes (Print Version)
# Ingredients:
→ Meat
01 -
1 lb of lean ground beef
→ Vegetables
02 -
8 oz finely chopped brown mushrooms
03 -
1 small green bell pepper, chopped up
04 -
1 small yellow onion, finely diced
→ Sauce & Seasonings
05 -
1/2 tsp freshly cracked black pepper
06 -
2 tbsp ketchup
07 -
1 tbsp Worcestershire sauce
08 -
1 cup beef broth
09 -
1 tbsp cornstarch
10 -
1/2 tsp coarse Kosher salt
→ Dairy
11 -
2 tbsp of butter
12 -
8 oz of chopped-up Provolone cheese slices
→ Bread
13 -
6 soft brioche buns
# Instructions:
01 -
Warm up a big cast iron pan over medium-high heat. Drop in the ground beef and let it sit without touching it until it gets a nice dark crust on the bottom. Once that’s done, break it apart and keep cooking until about half the beef shows a golden crust—it’s all about boosting flavor here!
02 -
Take out the cooked beef but leave any juices behind. Melt the butter in the same pan, then toss in the mushrooms, diced onion, and bell pepper. Let them sit untouched for a minute or two to get that golden color, then stir and repeat so they caramelize nicely.
03 -
Put the beef back in with the veggies. Mix the cornstarch into the beef broth until smooth in a separate small cup, then add this into the skillet. Stir in ketchup, Worcestershire sauce, black pepper, and salt. Make sure it’s all well combined.
04 -
Let everything simmer for 3-5 minutes, stirring now and then. It should thicken up and look more like a rich filling instead of a thin stew.
05 -
Turn off the heat and stir in your Provolone chunks. Keep mixing until the cheese is completely melted and covering the beef mixture.
06 -
Scoop the warm, cheesy beef and veggie mix onto your toasted brioche buns. Go ahead and dig in right away!
# Notes:
01 -
For an extra touch, spread some butter on the brioche buns and toast them lightly before plating.
02 -
The filling works great if you prepare it in advance and gently heat it up when ready.