Philly Cheese Steak Joes

These Philly Cheese Steak Sloppy Joes mash up beloved cheesy steak sandwiches with the old-school, saucy favorite you grew up with. They're packed with gooey Provolone, ground beef, mushrooms, sweet onions, and peppers all thrown together on fluffy brioche rolls. Toast the buns for extra crunch. It's a laid-back crowd-pleaser that's quick to fix for dinner or when you have friends over. You'll love how hassle-free this twist is.

INGREDIENTS

• 6 brioche hamburger buns: Soft, rich buns that hold everything together and soak up loads of flavor.
• 8 ounces Provolone cheese, sliced and chopped: Melt it right into the mixture so every bite is oozy and cheesy.
• 1 cup beef broth: Gives everything a savory base and keeps the filling extra juicy.
• 1 tablespoon cornstarch: Thickens things up, so your filling stays put on the bun.
• 1/2 teaspoon fresh ground black pepper: Adds some warmth and little bites of flavor in the mix.
• 1/2 teaspoon Kosher salt: Helps all the flavors come out stronger.
• 1 tablespoon Worcestershire sauce: Packed with umami; makes the beef taste meatier.
• 2 tablespoons ketchup: Sweetens and brings a bit of tangy tomato to the party.
• 8 ounces brown mushrooms, minced: Earthy, savory bites that mix perfectly with the meat.
• 1 small green bell pepper, diced: Brightens up the filling and gives a hint of crunch.
• 1 small yellow onion, diced: Adds a touch of sweetness and plenty of flavor.
• 2 tablespoons butter: Rich and helps veggies caramelize nicely in the pan.
• 1 pound lean ground beef: Your main hearty, beefy star for this sandwich.

STEPS

Step 7:

Ladle the saucy cheesy meat onto your toasted brioche buns. Dive in while everything's hot.

Step 6:

Switch off the stove and mix in the Provolone. Let it get extra melty and gooey before you serve.

Step 5:

Let things bubble for about 3-5 minutes. Most of the liquid should disappear but you want the filling juicy, not soupy.

Step 4:

Grab a small mug, whisk up beef broth and cornstarch. Pour that in with ketchup, Worcestershire, salt, and pepper. Stir well so it all comes together.

Step 3:

Toss the beef back in the pan and mix with the browned mushrooms, peppers, and onions.

Step 2:

With the beef done, scoop it out but leave the drippings. Melt the butter and toss in onions, bell peppers, and mushrooms. Give them a head start by letting them cook undisturbed for a minute or two, then stir and brown some more.

Step 1:

Start with a big skillet on medium-high. Dump in the beef and let it sit without touching to get a good sear. Once half is deeply browned, break it up and cook through.

Serving and Storage Tips

• Enjoy these sandwiches while they're still steaming and the cheese is all gooey. The toasted brioche gives a buttery bite that makes them shine.
• Stash any extra meat mixture in a tight container in the fridge for up to two days. Warm it up on the stove or zap it in the microwave, and always toast the buns right before you eat again.
• These go great with crispy fries, a fresh salad, or roasted veggies if you want something a little lighter next to your main.

Tips from well-known chefs

• Chef Bobby Flay: "Take your time getting a rich brown on your meat and veggies. That gives you deep, awesome flavor you can't fake!"
• Chef Rachael Ray: "Shake things up—use garlic bread instead of buns for a fun, tasty twist!"
• Chef Gordon Ramsay: "Season as you go. Sprinkle salt and pepper while browning and again as it simmers so you don't end up with bland bites."