Cheesy Philly Sloppy Joes (Printable version)
Ground beef loaded with melted provolone, peppers and onions on golden brioche buns.
# Ingredient List:
→ Meats
01 - 1 lb ground beef, 80/20 lean-to-fat ratio 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 tbsp ketchup
07 - 1 tbsp Worcestershire sauce
08 - 1 cup beef broth
09 - 2 tsp yellow mustard
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - ½ tsp sea salt, plus more to taste
12 - ½ tsp black pepper
13 - ¼ tsp 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 tbsp unsalted butter, for toasting buns
# How to Make It:
01 - In a large skillet over medium-high heat, cook the ground beef until no longer pink, breaking it apart with a wooden spoon. Drain any excess fat if needed.
02 - Add the diced onion, green and red bell peppers, and minced garlic to the skillet with the beef. Cook, stirring frequently, 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, salt, black pepper, and chili flakes. Bring to a simmer and cook, stirring occasionally, until the sauce thickens and coats the beef, about 8 to 10 minutes.
04 - Reduce the heat to low. Scatter the shredded provolone and mozzarella evenly over the beef mixture. Cover the skillet and let stand until the cheese is fully melted, 2 to 3 minutes. Stir gently to incorporate the cheese throughout.
05 - While the cheese melts, melt the butter in a separate skillet or under the broiler. Toast the split brioche buns cut-side down until golden brown.
06 - Spoon the cheesy beef mixture generously onto the bottom halves of the toasted buns. Cap with the top halves and serve immediately.
# Expert Suggestions:
01 -
- The double cheese melt, provolone and mozzarella, creates this stretchy golden blanket that pulls everything together in one bite.
- It has all the messy satisfaction of a Sloppy Joe but the smoky, peppery soul of a cheesesteak, so you never have to choose between them again.
02 -
- Do not skip draining the excess fat after browning the beef or your final dish will be greasy instead of rich.
- Keep the heat low when melting the cheese because high heat can make provolone separate and turn oily instead of smooth.
03 -
- Toast the buns right before assembling because even thirty seconds of waiting makes them soggy and the whole point of brioche is that gentle crunch.
- Stir the cheese through the meat instead of leaving it on top, because every bite should have that pull and stretch, not just the first one.