Cheesy Philly Sloppy Joes (Printable)
Ground beef smothered in melted provolone with sautéed peppers on toasted brioche buns.
# Ingredient List:
→ Meats
01 - 1 lb ground beef (80/20 blend 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 - 1/2 tsp sea salt, plus more to taste
12 - 1/2 tsp black pepper
13 - 1/4 tsp chili flakes (optional)
→ Cheese
14 - 1 1/2 cups shredded provolone cheese
15 - 1/2 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:
01 - In a large skillet over medium-high heat, brown the ground beef until just cooked through, breaking it apart with a wooden spoon. Drain excess fat if needed.
02 - Add the diced onion, green and red bell peppers, and minced garlic to the beef. Sauté 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, sea salt, black pepper, and chili flakes. Simmer the mixture, stirring occasionally, until it thickens slightly, about 8 to 10 minutes.
04 - Reduce the heat to low. Sprinkle the shredded provolone and mozzarella evenly over the beef mixture. Cover the skillet and let the cheese melt for 2 to 3 minutes. Once fully melted, stir gently to incorporate.
05 - Meanwhile, melt the butter in a separate small skillet or under the broiler. Toast the split brioche buns until golden brown on the cut sides.
06 - Spoon the cheesy beef mixture generously onto the bottom halves of the toasted buns. Cap with the top halves and serve immediately while hot.
# Helpful Tips:
01 -
- The sauce reduces into something deeply savory that clings to every crumb of beef like it was always meant to be there.
- Melting two cheeses directly on top in the skillet means no separate oven step and maximum gooey payoff.
- Cleanup is basically one pan, which matters more than anyone admits after a long day.
02 -
- If you rush the simmer and do not let the sauce reduce enough, you will have soupy joes that soak through the bun before you finish your first bite.
- Covering the skillet when melting the cheese makes all the difference. Trapped steam melts it evenly without overcooking the beef underneath.
03 -
- Do not stir the cheese immediately after adding it. Patience here gives you those beautiful stretchy cheese pulls instead of a grainy texture.
- Toasting the buns with butter is the step most people skip, and it is the one that separates a good sloppy joe from one that falls apart in your hands by the second bite.