Description
A fun and flavorful twist on two classic sandwiches—Philly Cheesesteak meets Sloppy Joe! This easy recipe combines tender ground beef, sautéed onions and peppers, and a rich, savory sauce, all topped with melty provolone cheese. Serve it on buttery brioche buns for the ultimate comfort food experience.
Ingredients
Scale
- 2 tbsp unsalted butter
- 1 small white onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 lb lean ground beef (90/10 blend)
- ½ cup beef stock
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 12 slices provolone cheese, divided
- 6 brioche buns (store-bought or homemade)
Instructions
- Cook the Vegetables:
- In a large skillet over medium heat, melt the butter. Add the onions and bell peppers. Cook until softened (6–7 minutes), stirring frequently. Avoid browning—just soften.
- Cook the Beef:
- Add the ground beef, breaking it into small pieces with a wooden spoon. Cook until browned (5–6 minutes).
- Make it Saucy:
- Stir in the beef stock, ketchup, Worcestershire sauce, garlic powder, salt, and black pepper. Reduce heat to low and simmer for 4–5 minutes until thickened.
- Melt the Cheese:
- Stack 6 slices of provolone cheese on a cutting board and cut them into thin strips. Stir the strips into the beef mixture until melted.
- Assemble the Sandwiches:
- Place the remaining 6 cheese slices on the bottom halves of the toasted brioche buns. Spoon the beef mixture over the cheese, then top with the other bun halves.
- Serve & Enjoy!
- Serve warm with pickles, chips, or a simple side salad.
Notes
- Use lean ground beef (90/10) to avoid excess grease.
- Toast the buns lightly for extra texture.
- Customize the veggies—add mushrooms or jalapeños for extra flavor.
- Low-sodium beef stock works well if you’re watching salt intake.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 480 per serving
- Sugar: 8g
- Fat: 27g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g