These Philly Cheese Steak Sloppy Joes are super easy to make. Done in less than 30 minutes, they are outstanding in flavor thanks to ketchup, Dijon mustard and Worcestershire sauce and definitely cheesy with all that delicious melted Provolone and Cheddar on top.
These Sloppy Joes with a Philly Cheese Steak flair are something the whole family will love and enjoy. Beef tastes amazing here! Beef, especially ground beef, nowadays can taste quite bland, therefore knowing the right ingredients to pair with beef is pivotal to any beef recipe.
When I was reviewing various versions of Sloppy Joes, I read in BeefMagazine (yes, there is such a thing) that Worcestershire sauce and mushrooms are among the top flavors to pair with beef, so I thought perfect, let’s use both! And if you are Japanese, you might even say that this recipe is rich in “umami”, which is a distinct taste of a good tasting beef with all accompanying flavors enhancing that taste.
I used both Provolone and Cheddar cheeses here to mix up even more flavor. You can use sliced provolone, available at any supermarket or, for a more intense flavor, look for spicy aged provolone. They even rate this cheese as Medium, Sharp, and Extra Sharp, just like Cheddar. So please choose your Provolone and Cheddar cheeses wisely!
Both of these cheeses melt quite nicely and evenly once you spread them on top of the hot beef, but make sure to serve them immediately, as the melted cheese has a tendency to disappear into this flavorful saucy mixture.
Somebody stop me from posting all these yummy looking pictures of Philly Cheese Steak Sloppy Joes!
But is there really such a thing as too many pictures of Sloppy Joes?
As any traditional Philly Cheese Steak Sloppy Joes, these are made with mushrooms and green bell peppers, cooked together with beef in a skillet, which takes only 10 minutes. If you are not a fan of mushrooms or bell peppers, believe me you might not even care if they are there at all, these are so tasty.
Then the beef mixture is topped with Provolone and Cheddar cheeses. Make sure to slice your provolone, it will melt much more evenly.
To sum it all up, these couldn’t have been easier and the results were delicious. We’ll be making these again for sure.
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You might also like this Beef Stroganoff
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion diced
- 1 green bell pepper diced
- 8 ounces mushrooms minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon flour
- 1/2 tsp sea salt (more if desired)
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 6 ounces Provolone Cheese Slices chopped
- 1/3 cup Cheddar cheese
- 6 brioche hamburger buns (or any other buns of your choice)
Cooking beef: Heat a large skillet over medium heat, add 1 tbsp olive oil and the meat, onions, bell pepper, mushrooms Cook for about 7-8 minutes, until beef is no longer pink, breaking it apart and stirring as it cooks. I did not have any liquid or grease after I browned mine, if you do Drain grease from meat. Add garlic powder, onion powder and salt and mix well after cooking (1/4 tsp of each)
- Sprinkle the flour over the meat/veggies and stir to combine. Cook the mixture over medium heat for 1-2 minutes, stirring often (this helps cook out the flour taste).
Making sauce: To the skillet with beef, add beef broth, Worcestershire sauce, ketchup and Dijon mustard and bring this mixture to a simmering point. Add sea salt, pepper, garlic powder and onion powder and cook over medium heat, stirring with a wooden spoon for 2-3 minutes until the mixture is thickened.
Adding cheese: Turn off heat and add sliced Provolone cheese on top of the beef in the skillet. Sprinkle with Cheddar cheese.
To serve: Serve the sloppy joe mixture on buns of your choice.
Calories are per serving.