Philly Cheesesteak Sloppy Joes
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Philly Cheesesteak Sloppy JoesPhilly Cheesesteak Sloppy Joes combine juicy ground beef, a tangy-sweet sauce, and creamy provolone, all piled onto buttery toasted brioche buns. It¡¯s the ultimate mash-up of two classics! Prep Time15minutes?mins Cook Time15minutes?mins Total Time30minutes?mins Course:?Dinner, Lunch, Sandwich Cuisine:?American Keyword:?Philly Cheesesteak Sloppy Joes ¿ªÔÆÌåÓýs:?6?sandwiches ?Author:? ?Cost:?$12.45 - 1?tablespoon?olive oil
- 1?large?yellow onion?finely diced, 1-1/2 cups, see note 1
- 1?large?green bell pepper?finely diced
- 1?pound?lean ground beef?93/7
- 2?teaspoons?
- 1/2?teaspoon?
- 1/2?teaspoon?
- 1/2?teaspoon?paprika
- 1?tablespoon?minced garlic
- 1/4?cup?
- 2?tablespoons?ketchup
- 2?tablespoons?
- 2?teaspoons??or 1 large cube
- 1/2?cup?water
- 6?
- 6?slices?provolone cheese
- Softened butter
Preheat oven to 400¡ãF. In a large, cast-iron pan, heat oil over medium-high heat. Add onions and peppers, saut¨¦ing until golden, about 3¨C5 minutes. Push the veggies to the edges of the pan and add ground beef to the center. Allow the beef to sear briefly before crumbling it with a wooden spoon. As the beef browns, sprinkle the seasonings and minced garlic over it. Continue to cook and crumble the beef until fully browned. Mix in the steak sauce, ketchup, Worcestershire sauce, bouillon powder, and water. Reduce heat to medium-low, and let the mixture simmer. Continue simmering until the liquid has mostly evaporated but the mixture remains saucy, about 5 minutes. Taste the mixture and adjust seasonings, adding more salt if needed (see note 3). While the beef mixture is simmering, split the brioche buns in half and lay them cut side up on a large sheet pan. Spread a generous amount of softened butter on each half. Bake buns for 5 minutes or until nicely toasted. Then, remove from oven and set the tops aside. Divide the beef mixture equally among the toasted bun bottoms. Place a slice of Provolone cheese on top of each. Return them to the oven and bake 5¨C10 minutes or until the cheese has fully melted. Once out of the oven, cap each sandwich with its bun top. Serve hot and enjoy!
Note 1:?Many grocery stores stock??in the produce aisle. Otherwise, a food processor will dice the onion and pepper quickly¡ªor give this nifty??a try!
Note 2:?In my book, there¡¯s nothing better than a good brioche bun when paired with this saucy meat mixture. Don¡¯t skip lightly buttering and toasting the buns¡ªthis ensures they remain crisp throughout the meal, avoiding sogginess.Note 3:?Once the meat mixture is ready, sample it and fine tune the flavors to your liking. Remember, the cheese and buns will mellow out the overall taste a bit, so make sure the meat sauce has a bold flavor!Storage:?Only put meat onto buns that will be eaten immediately. Assembled sandwiches become soggy quickly, but storing the meat and buns separately will allow both to stay fresh. ¿ªÔÆÌåÓý:?1serving?|?Calories:?635kcal?|?Carbohydrates:?47g?|?Protein:?32g?|?Fat:?36g?|?Saturated Fat:?20g?|?Polyunsaturated Fat:?1g?|?Monounsaturated Fat:?6g?|?Trans Fat:?0.5g?|?Cholesterol:?219mg?|?Sodium:?1020mg?|?Potassium:?461mg?|?Fiber:?1g?|?Sugar:?3g?|?Vitamin A:?1208IU?|?Vitamin C:?26mg?|?Calcium:?230mg?|?Iron:?4mg
Source: Chelsea's Messy Apron
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