Cheesesteak Style Sloppy Joes (Print Version)
# Ingredients:
→ Main Filling
01 -
450 grams ground beef
02 -
1 teaspoon fine sea salt
03 -
0.5 teaspoon freshly ground black pepper
04 -
2 tablespoons unsalted butter
05 -
1 small onion, finely diced
06 -
1 green bell pepper, finely diced
07 -
0.5 teaspoon garlic powder or 2 cloves garlic, minced
08 -
1 tablespoon Worcestershire sauce
09 -
120 millilitres beef broth
10 -
1 tablespoon cornstarch
→ Assembly
11 -
4 slices white American or provolone cheese
12 -
4 sandwich rolls
# Instructions:
01 -
Heat a sauté pan over medium heat. Add ground beef, season with salt and pepper, and cook, breaking apart with a spatula, until well browned, about 5 minutes. Remove beef from pan and set aside. Drain excess grease from the pan if needed.
02 -
Add butter to the same pan. Once melted, add diced onion and bell pepper. Sauté until vegetables are golden and onions are translucent, about 4–5 minutes.
03 -
Lower the heat to low. Return ground beef to the pan. Add garlic powder (or minced garlic), Worcestershire sauce, and beef broth, scraping any browned bits from the bottom. Stir and cook for about 1 minute.
04 -
Add cornstarch and stir thoroughly until completely dissolved, about 1 minute, to thicken the mixture. If the beef appears dry, add 15–30 millilitres water.
05 -
Remove from heat. Arrange cheese slices evenly over the beef mixture and cover the pan. Let sit for 1–2 minutes, until cheese is melted.
06 -
Evenly spoon the hot beef and vegetable mixture onto sandwich rolls. Serve immediately while warm.
# Notes:
01 -
For extra heat, add a dash of hot sauce or cayenne pepper, or sauté a diced jalapeño with the onion and bell pepper.
02 -
To prevent cornstarch clumping, whisk it with beef broth in a separate bowl before adding to the pan.
03 -
Sliced mushrooms can be sautéed with the onion and bell pepper for added umami flavor.
04 -
Leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days.