Description
A fusion of Philadelphia cheesesteaks and Sloppy Joes featuring tender ground beef, sautéed peppers and onions, and double cheese layers in a beefy gravy. Served in toasted brioche buns for a rich, messy weeknight favorite.
Ingredients
1 pound lean ground beef (90/10 or 93/7 blend)
1 tablespoon olive oil
1 small onion, finely diced
1 medium green pepper, finely diced
4 cloves garlic (freshly minced)
1 cup beef broth (reduced sodium)
1 tablespoon cornstarch
1 1/2 teaspoons beef bouillon
2 tablespoons Worcestershire sauce
3/4 cup sharp cheddar cheese (freshly shredded)
6 slices provolone cheese
6 brioche buns (or hoagie rolls)
Instructions
Heat olive oil in a skillet over medium-high. Cook onions and peppers with a pinch of salt until softened (8-10 minutes)
Increase heat to cook garlic briefly, then crumble beef. Brown beef with veggies until no pink remains
Stir in beef broth, bouillon, and Worcestershire. Simmer 5 minutes until slightly thickened
Whisk in cornstarch dissolved in 2 tablespoons water. Cook 3 minutes until gravy is glossy
Top each bun with a 1/4 cup beef mixture, then sprinkle 1/4 cup cheddar per bun
Bake at 375°F (190°C) for 5 minutes until cheeses bubble. Add provolone slices and bake 2 minutes more
Notes
Toast buns under the broiler for 30 seconds before topping for extra crunch
Use any firm cheese like Gouda or mozzarella if preferred
Double meat mixture for heartier sandwiches
Let buns rest 2 minutes after baking to avoid sogginess
- Prep Time: 10
- Cook Time: 20
- Category: Dinner Recipes
- Method: Simmering, Baking
- Cuisine: American