Cheesy Philly Sloppy Joes (Print Version)
Ground beef smothered in melted provolone and mozzarella on toasted brioche buns with peppers and onions.
# What You’ll Need:
→ Meats
01 - 1 pound ground beef (80/20 blend preferred)
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 small red bell pepper, finely diced
05 - 2 cloves garlic, minced
→ Sauces & Liquids
06 - 2 tablespoons ketchup
07 - 1 tablespoon Worcestershire sauce
08 - 1 cup beef broth
09 - 2 teaspoons yellow mustard
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon sea salt, plus more to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon chili flakes (optional)
→ Cheese
14 - 1½ cups shredded provolone cheese
15 - ½ cup shredded mozzarella cheese
→ Bread
16 - 4 brioche burger buns, split and lightly toasted
17 - 2 tablespoons unsalted butter, for toasting buns
# Steps:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through. Drain excess fat if needed.
02 - Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the beef. Sauté until the vegetables are softened and fragrant, about 4 to 5 minutes.
03 - Stir in the ketchup, Worcestershire sauce, beef broth, yellow mustard, smoked paprika, sea salt, black pepper, and chili flakes. Bring to a simmer and cook, stirring occasionally, until the mixture thickens slightly, about 8 to 10 minutes.
04 - Reduce the heat to low. Sprinkle the shredded provolone and mozzarella evenly over the beef mixture. Cover the skillet and let the cheese melt for 2 to 3 minutes. Stir gently to incorporate the melted cheese throughout.
05 - Melt the butter in a separate small skillet over medium heat or under the broiler. Toast the split brioche buns until golden brown on the cut sides.
06 - Spoon the cheesy beef mixture generously onto the bottom halves of the toasted buns. Cap with the top halves and serve immediately while hot.
# Expert Tips:
01 -
- It combines two comfort classics into something that tastes like a guilty secret shared at a dive bar.
- The cheese melts directly into the meat, creating a sauce you will want to eat with a spoon.
02 -
- Do not skip draining excess fat from the beef or your sauce will be greasy instead of silky.
- Covering the skillet when melting the cheese is non negotiable, direct heat will scorch the bottom before the top even softens.
03 -
- Shred your own cheese from a block because pre shredded is coated in anti caking powder that makes it melt poorly.
- Let the sauce reduce until it barely coats the back of a spoon before adding cheese, too loose and your sandwich will fall apart.