Philly Cheesesteak Sloppy Joes

By srumbel

Quick and easy, these Philly cheesesteak sloppy joes are going to save dinner night, I just know it. Plus, they’ll be on the table in 30-minutes or less. Yum!
from melskitchencafe.com

Ingredients

• 2 pounds lean ground beef or ground turkey
• 1/2 cup chopped yellow or white onions (about 1 small-medium onion)
• 1/2 to 3/4 cup chopped green bell pepper (about 1 large or 2 small-medium peppers)
• 8 ounces white button or baby bella mushrooms, stemmed and finely minced (see note)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 1/4 cup BBQ sauce (fave homemade version here; use a brand/recipe you love)
• Provolone cheese slices, for serving (or other cheese of choice)
• Buns, for serving (see note for my go-to homemade recipe/method)

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Heat a large, 12-inch nonstick skillet over medium heat and add the meat, onions, bell pepper, mushrooms, salt and pepper. Cook, stirring often to break the meat into small pieces, until the meat is evenly and completely cooked and the vegetables are tender, 5-10 minutes. Drain excess grease.

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).

In a bowl or liquid measuring cup, whisk together the beef broth, Worcestershire sauce, and BBQ sauce.

Over medium heat, gradually add the sauce mixture to the skillet, stirring with a wooden or silicone spoon or spatula. Bring the mixture to a simmer and cook for 4-5 minutes until bubbly and thickened. Add additional salt and pepper to taste, if needed.

Serve the sloppy joe mixture on buns topped with a slice of provolone cheese (or other cheese of choice). For a meltier cheese, place the assembled sloppy joes in a 350 preheated oven for a few minutes before serving.

Notes:

If you HAVE to, you can leave out the mushrooms. But they do add great flavor (and texture – I know, some of you are cringing right now). The idea is that they should be very finely minced so they meld perfectly into the meat mixture.

I use this whole wheat bun recipe when I have the time (and usually have some of the finished, baked rolls in the freezer, which makes this meal easy peasy). I weigh out about 3 ounces of dough per bun, shape into a ball and then lightly flatten on the baking sheet so they bake more wide than they do tall. Clearly, though, storebought buns are going to work just fine here as well!