Cheesy Philly Sloppy Joes (Printable Version)
Ground beef smothered in melted provolone and mozzarella on toasted brioche buns with peppers and onions.
# What You Need:
→ Meats
01 - 1 pound ground beef, 80/20 lean-to-fat ratio 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 and Liquids
06 - 2 tablespoons ketchup
07 - 1 tablespoon Worcestershire sauce
08 - 1 cup beef broth
09 - 2 teaspoons yellow mustard
→ Spices and Seasonings
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon sea salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon 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 tablespoons unsalted butter, for toasting buns
# How To Make:
01 - Set a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink throughout. Drain any excess rendered fat if needed.
02 - Add the diced yellow onion, green bell pepper, red bell pepper, and minced garlic to the beef. Sauté until the vegetables are softened and fragrant, approximately 4 to 5 minutes.
03 - Stir in the ketchup, Worcestershire sauce, beef broth, yellow mustard, smoked paprika, sea salt, black pepper, and chili flakes. Bring to a simmer and cook, stirring occasionally, until the sauce reduces and thickens slightly, about 8 to 10 minutes.
04 - Reduce the heat to low. Scatter the shredded provolone and mozzarella evenly over the beef mixture. Cover the skillet and allow the cheese to melt for 2 to 3 minutes. Once fully melted, stir gently to incorporate the cheese throughout.
05 - While the cheese melts, 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.
# Expert Advice:
01 -
- The provolone and mozzarella melt into the beef like a warm blanket and you will want to eat it straight from the pan.
- It tastes like a diner meal but comes together with everyday groceries on a Tuesday night.
02 -
- Do not skip draining excess fat after browning the beef or your sauce will turn greasy instead of silky.
- Shred the cheese yourself rather than using pre shredded bags because the anti caking coatings prevent smooth melting.
03 -
- Let the sauce reduce until it barely coats the back of a spoon because it will thicken further once the cheese goes in.
- Toast the buns in the leftover beef fat from the skillet for an extra layer of flavor you will not regret.