This whole blogging world can be so funny sometimes. Here, let me take a picture of a Sloppy Joe and try and make it look beautiful. But for real though, Sloppy Joes aren’t all that pretty. They are actually kind of…..EH. So this is the best I can do and I’m ok with that. Because they taste awesome and they are a great quick family friendly dinner.
And these particular sloppy Joes have a twist to them. Oh yes my friends, meet Philly Cheesesteak Sloppy Joes. Full of flavors reminiscent of a Philly Cheesesteak (obvi) these are served up hot with green pepper, onion, mushrooms, worchestershire sauce, ketchup, and of course, provolone cheese.
Coming together in just about ten minutes or so, this the perfect answer to your 6:00 dinner rush. Bonus that most people in the home, hopefully, will enjoy. Don’t hold me to it though. If you’re family is weird like mine, you can make the mushrooms on the side which I did. Then I just piled up the mushrooms on my individual sandwich and no one had a temper tantrum. Score.
I served ours up on toasted whole wheat buns with the melted provolone. So good I had two! Try them out this week. I’d so love to hear what you think.
PHILLY CHEESESTEAK SLOPPY JOES
Recipe Adapted from Dinner Then Dessert
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, diced
1 small green bell pepper, diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef stock
6 Provolone Cheese Slices
6 buns, I used whole wheat
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. Then break apart and continue to cook until brown and just slightly crispy.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Saute for a few minutes until softened and slightly browned.
Add the beef back into the pan.
In a small cup mix the beef stock and cornstarch together.
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
Cook until the mixture mostly absorbs the liquid, roughly 3-5 minutes. Serve on toasted along with the provolone cheese.