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Cheesy Steak Sloppy Joes blend two beloved classics in one tasty package! Ground beef mingles with sautéed mushrooms, onions, and bell peppers, all smothered with gooey Provolone and stuffed into warm brioche buns. This fun mashup makes a quick, filling dinner that's perfect for busy weeknights or casual get-togethers. The whole family will love this tasty twist that's so much easier than you'd think.
WHAT YOU'LL NEED
- 1 pound lean ground beef: Forms the hearty backbone of your sandwich with its rich, meaty goodness.
- 2 tablespoons butter: Creates a tasty base for cooking veggies until they're perfectly tender.
- 1 small yellow onion, diced: Delivers natural sweetness and aroma to the mix.
- 1 small green bell pepper, diced: Gives a crisp, garden-fresh pop to balance the meaty filling.
- 8 ounces brown mushrooms, minced: Brings a deep, woodsy taste and extra meatiness to every bite.
- 2 tablespoons ketchup: Adds a tangy-sweet kick that makes the filling extra yummy.
- 1 tablespoon Worcestershire sauce: Kicks up the savory notes with its complex, tangy flavor.
- 1/2 teaspoon Kosher salt: Perks up all the other flavors in your sandwich filling.
- 1/2 teaspoon fresh ground black pepper: Delivers a mild heat that cuts through the richness.
- 1 tablespoon cornstarch: Works magic to make your sauce thick and clingy instead of runny.
- 1 cup beef broth: Creates the saucy base that brings everything together.
- 8 ounces Provolone Cheese, sliced and chopped: Melts into stringy, gooey pockets of cheesy goodness.
- 6 brioche hamburger buns: Cradles your filling with their sweet, pillowy softness.
INSTRUCTIONS
- Step 1:
- Brown your ground beef in a big cast iron pan without breaking it up right away. Let a nice crust form on about half the meat before you start breaking it into chunks.
- Step 2:
- Take out the browned beef but keep any fat in the pan. Drop in the butter, then add your diced onions, bell peppers, and minced mushrooms. Don't stir for 1-2 minutes so they can brown, then mix them up and let them cook another 1-2 minutes.
- Step 3:
- Put the beef back in the pan and mix it with your browned veggies.
- Step 4:
- Mix your beef broth and cornstarch in a little cup. Pour this into the pan along with your ketchup, Worcestershire sauce, salt, and black pepper. Stir everything together well.
- Step 5:
- Let it bubble away for 3-5 minutes until it thickens up and most of the liquid cooks down, leaving about three-quarters of your mix above the sauce.
- Step 6:
- Turn off the heat and toss in your chopped Provolone. Stir until the cheese gets all melty throughout the mixture.
- Step 7:
- Scoop this cheesy goodness onto your toasted brioche buns for a knockout meal everyone will gobble up.
Serving and Storage Tips
- These sandwiches taste best when they're piping hot with the cheese still gooey and the buns freshly toasted. That buttery crunch from toasted brioche really makes the juicy filling shine.
- Got extras? Just put the meat mix in a sealed container in your fridge for up to 2 days. When you're ready for round two, warm it up in a pan or zap it in the microwave, then pop fresh buns in the toaster.
- Want to round out your meal? These sloppy joes go great with some crispy fries, a simple green salad, or even some roasted veggies on the side.
Tips from well-known chefs
- Chef Bobby Flay: "Take your time with the browning step. Getting that deep color on your meat and veggies builds incredible flavor that makes all the difference."
- Chef Rachael Ray: "Try using garlic bread as your bun sometime – it adds amazing crunch and flavor that takes these sloppy joes to another level!"
- Chef Gordon Ramsay: "Always add salt as you go – both when browning the meat and again during simmering – so every mouthful is perfectly seasoned."