These cheesesteak sloppy joes on brioche combine lean ground beef, browned mushrooms, onion, and green pepper in a savory beef broth sauce, finished with melted provolone and piled onto buttery toasted buns.
The flavors borrow from a Philly cheesesteak, but the filling is a spoonable, saucy mixture that is easier to eat at a table or a game day spread. Everything cooks in one skillet in about 45 minutes, and it serves six.
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Why This Cheesesteak Sloppy Joes on Brioche Recipe Works
Mushrooms are minced so finely they blend into the beef, adding savory depth and moisture without a chunky bite. Browning them well in butter is what gives the filling its steakhouse flavor.
A short simmer of beef broth, ketchup, and cornstarch turns the pan juices into a glossy sauce that clings to the meat. Stirring in provolone off the heat melts it into the mixture so every spoonful is creamy and a little stretchy.
Brioche buns are soft and slightly sweet, and toasting them in butter keeps them from getting soggy under the sauce.
Ingredients for Cheesesteak Sloppy Joes on Brioche
- 1 lb lean ground beef
- 2 tbsp unsalted butter, for the vegetables
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 oz brown mushrooms, finely minced
- 2 tbsp ketchup
- 1 cup low sodium beef broth
- 1 tbsp cornstarch
- 1/2 tsp black pepper
- 8 oz provolone cheese, shredded or chopped
- 6 brioche hamburger buns
- 1 tbsp unsalted butter, for toasting the buns
Lean ground beef. Lean beef keeps the sauce from turning greasy. Brown it until no pink remains and it reaches 160 degrees F.
Mushrooms. Mince them finely so they melt into the meat. Cook them until the liquid evaporates and they start to brown.
Provolone. Mild and creamy, provolone melts smoothly and gives the classic cheesesteak flavor. Chop or shred it for quick melting.
Brioche buns. Their buttery texture holds up to a juicy filling when toasted.
Cornstarch. Whisked into the broth, it thickens the sauce so the filling is spoonable and not runny.
How to Make Cheesesteak Sloppy Joes on Brioche
1. Brown the beef. Cook the ground beef in a large skillet over medium high heat for 6 to 8 minutes, breaking it up, until browned and cooked through at 160 degrees F. Remove it to a bowl and leave about 1 tablespoon of fat in the pan.
2. Cook the vegetables. Add the butter, onion, bell pepper, and mushrooms to the same pan. Cook 6 to 8 minutes, stirring, until the moisture cooks off and the vegetables are browned.
3. Make the sauce. Whisk the cornstarch into the beef broth with the ketchup and pepper, pour it into the pan, and simmer for 3 to 4 minutes until it thickens.
4. Combine. Return the beef to the pan and stir until it is coated in sauce and heated through.
5. Add the cheese. Turn off the heat and stir in the provolone until melted and creamy, about 1 minute.
6. Toast the buns. Butter the cut sides of the buns and toast them in a separate skillet for 1 to 2 minutes until golden.
7. Assemble. Spoon the cheesy beef onto the buns and serve hot.
How to Serve Cheesesteak Sloppy Joes on Brioche
Serve these with crisp air fryer garlic bread slices and a pile of air fryer asparagus for a balanced plate. Air fryer broccoli with Parmesan adds a fresh green side, and a scoop of green bean casserole makes it a satisfying Sunday spread. Pickles, banana peppers, or a handful of potato chips on the side add crunch.
How to Store and Reheat Cheesesteak Sloppy Joes on Brioche
Store the filling separately from the buns. Cool within 2 hours, refrigerate in an airtight container for 3 to 4 days, and reheat in a skillet over medium low heat or in the microwave until it reaches 165 degrees F, adding a splash of broth if it thickens. You can freeze the filling for up to 3 months and thaw it overnight in the refrigerator.
Tips and Variations for Cheesesteak Sloppy Joes on Brioche
Brown the beef well. Let it sit for a minute between stirs so it develops color, which adds flavor to the sauce.
Mince the mushrooms finely. A food processor makes quick work of it. Pulse a few times and stop before they turn to paste.
Do not rush the vegetables. Cook them until the moisture is gone and they are browned, or the filling will taste flat and watery.
Add cheese off the heat. High heat can make provolone stringy or oily. Stir it in once the pan is off the burner.
Try other cheese. White American cheese or mozzarella can replace part of the provolone.
Toast the buns. Toasting forms a barrier that keeps the bread from going soggy under the filling.
Make it spicy. Stir in sliced pickled hot peppers or a few dashes of hot sauce.
Check the temperature. Ground beef is safe at 160 degrees F, according to the FDA safe minimum internal temperature chart. Use a thermometer rather than relying on color.
Frequently Asked Questions About Cheesesteak Sloppy Joes on Brioche
How do you make cheesesteak sloppy joes on brioche without a soggy bun?
Toast the buns in butter, thicken the sauce with cornstarch, and spoon the filling on just before serving.
Can I make cheesesteak sloppy joes on brioche ahead of time?
Yes. Make the filling up to 3 days ahead, refrigerate, and reheat in a skillet with a splash of broth. Toast the buns fresh.
What cheese is ideal for cheesesteak sloppy joes on brioche?
Provolone gives the classic flavor and melts smoothly. White American cheese is a creamy alternative.
Can I use ground turkey?
Yes. Use ground turkey and add an extra tablespoon of butter or oil, since turkey is leaner. Cook it until it reaches 165 degrees F.
What can I use if I do not have brioche buns?
Hamburger buns, potato rolls, or hoagie rolls all work. Toast them the same way.
Cheesesteak Sloppy Joes on Brioche
Equipment
- Large skillet
- Second skillet or griddle
- Cutting board
- Box grater
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 2 tbsp unsalted butter for the vegetables
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 8 oz brown mushrooms finely minced
- 2 tbsp ketchup
- 1 cup low sodium beef broth
- 1 tbsp cornstarch
- ½ tsp black pepper
- 8 oz provolone cheese shredded or chopped
- 6 brioche hamburger buns
- 1 tbsp unsalted butter for toasting the buns
Instructions
Cooking
- Brown the beef. Cook in a hot skillet 6 to 8 minutes until no pink remains and it reaches 160 degrees F. Move to a bowl. Saute the vegetables. Cook the onion, pepper, and mushrooms in the butter 6 to 8 minutes until browned and dry.
- Thicken the sauce. Whisk the cornstarch into the broth with the ketchup and pepper, add to the pan, and simmer 3 to 4 minutes.
- Combine. Return the beef and stir until coated and hot.
- Melt the cheese. Off the heat, stir in the provolone until creamy.
- Toast the buns. Toast the buttered buns 1 to 2 minutes until golden.
- Assemble. Spoon the filling onto the buns and serve warm.
