A Philly cheesesteak is a great sandwich. A sloppy joe is a great sandwich. So naturally, when you bring the two together they make an exceptionally great sandwich. With all the delicious mess of a sloppy joe and all the ooey-gooey meaty cheesiness of a Philly cheesesteak, it’s the perfect thing to put between a bun whether you’re looking for a quick-fix for dinner or trying to satisfy a comfort food craving. (Spoiler alert: it does both.)
I know there is plenty of debate out there surrounding what truly belongs in a Philly cheesesteak, but our sloppy joe version starts with green peppers and onions that are sauteed in butter until they’re soft and fragrant.
1 lb lean ground beef
1/2 teaspoon garlic powder
2 tablespoons butter
1 small yellow onion, diced
1 green bell pepper, seeded and diced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
1 cup beef broth
8 oz provolone cheese slices
6 hamburger buns
Kosher salt and freshly ground black pepper, to taste
Add ground beef, garlic powder, salt, and pepper, to a large skillet and cook until browned. Remove beef to a plate and set aside.
Add butter, onions, and peppers to the skillet and brown until softened, 4-5 minutes.
Return beef to skillet and stir in ketchup and Worcestershire sauce. Mix cornstarch into a 2 tablespoons of the beef broth and add to pan. Stir in rest of beef broth.
Let simmer until most liquid has absorbed and adjust seasoning as needed.
Remove from heat, add provolone cheese and serve on toasted hamburger buns.