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A sesame seed bun sloppy joe with ground beef and chunky green pepper being lifted from a white plate, some filling spilled on the plate, yellow striped placemat
Katie Helen

Philly Cheesesteak Sloppy Joes

Ground beef sloppy joes with onion, green pepper, Worcestershire, provolone, and toasted buns.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 sandwiches
Calories: 1500
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon cornstarch
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons olive oil
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 1 1/2 pounds lean ground beef
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons taco seasoning
  • 6 to 8 slices provolone cheese
  • 6 to 8 hamburger buns

Method
 

  1. Whisk cornstarch and chicken broth together in a small bowl until smooth. Set aside.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper and sauté 3 to 4 minutes, until tender.
  3. Add ground beef and cook 3 to 5 minutes, breaking it up, until browned with no pink remaining. Drain excess fat.
  4. Stir in ketchup, Worcestershire sauce, and taco seasoning. Cook 1 minute.
  5. Pour in the cornstarch slurry, stir well, reduce heat to medium-low, and simmer 6 to 7 minutes until thickened.
  6. Set oven to broil. Open buns and place them cut-side-up on a sheet pan.
  7. Scoop meat mixture onto bottom buns and top each with provolone.
  8. Broil 2 to 4 minutes, watching closely, until cheese melts and buns are toasted.
  9. Add bun tops and serve warm.

Notes

Whisk the cornstarch into cold broth before adding it to the skillet so it does not clump. Cook peppers and onions separately if you need a picky-eater version. Watch the broiler closely because buns can burn quickly. Store meat without buns for up to 4 days, or freeze the meat mixture for up to 3 months.