These mushroom provolone sloppy joes are an easy way to get a Philly cheesesteak flavor in a messy, fun sandwich. Lean ground beef cooks with onion, green pepper, and finely chopped mushrooms in a glossy beef broth sauce, and chopped provolone melts into every bite.
They are quick, about 35 minutes start to finish, and the mushrooms add earthy depth without making the filling heavy. Butter toasted brioche buns give the whole thing a soft but sturdy base.
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Why This Mushroom Provolone Sloppy Joes Recipe Works
Mincing the mushrooms very fine lets them cook down and blend into the beef. They add savory flavor and moisture, which stretches the meat and keeps the filling juicy.
Stirring the provolone in after turning off the heat lets it melt smoothly. A cornstarch thickened broth sauce holds everything together so the filling stays on the bun.
Ingredients for Mushroom Provolone Sloppy Joes
- 1 pound lean ground beef
- 2 tablespoons butter, plus 1 tablespoon for the buns
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 ounces brown mushrooms, minced
- 2 tablespoons ketchup
- 1 cup low sodium beef broth
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces provolone cheese, chopped or shredded
- 6 brioche hamburger buns
Lean ground beef: Lean beef works well here because the butter and mushrooms add richness.
Brown mushrooms: Cremini mushrooms have a deeper flavor than white ones. Mince them as fine as you can.
Provolone: It gives that classic cheesesteak flavor. Cheddar is an acceptable swap.
Beef broth: Low sodium broth keeps the salt in check, since the cheese is already salty.
Cornstarch: It thickens the broth into a glossy sauce in a couple of minutes.
How to Make Mushroom Provolone Sloppy Joes
1. Brown the beef. Cook the beef in a hot skillet until browned, then move it to a plate. It should reach 160 degrees F.
2. Cook the vegetables. Melt 2 tablespoons butter in the same pan. Add the onion, bell pepper, and mushrooms and cook 8 to 10 minutes until browned and the moisture cooks off.
3. Make the sauce. Whisk the broth, cornstarch, ketchup, salt, and pepper in a bowl, then pour it over the vegetables. Simmer 3 to 5 minutes until thick.
4. Combine. Stir the beef back into the pan.
5. Melt the cheese. Turn off the heat and stir in the provolone until melted.
6. Toast the buns. Butter the buns and toast in a separate skillet until golden.
7. Serve. Fill the buns with the cheesy beef mixture and serve warm.
How to Serve Mushroom Provolone Sloppy Joes
These pair well with easy oven fries for a simple dinner, or a crisp Italian house salad to cut through the richness.
For a sandwich night, put out slow cooker Roast beef dip sandwiches as well, or make a batch of beef burger patties for guests who want a classic burger.
How to Store and Reheat Mushroom Provolone Sloppy Joes
Cool the filling and refrigerate it in an airtight container for 2 to 3 days. Store the buns separately so they stay fresh.
Reheat the filling on the stove or in the microwave until steaming and 165 degrees F, adding a splash of broth if needed. Toast fresh buns when you are ready to serve. Do not leave the filling out for more than two hours.
Tips and Variations for Mushroom Provolone Sloppy Joes
Mince the mushrooms small. Fine pieces blend with the beef instead of falling out.
Cook off the moisture. Let the mushrooms brown so the filling does not turn watery.
Melt the cheese off the heat. This keeps it smooth rather than stringy.
Use sharp provolone. It adds more flavor than mild varieties.
Add heat. A pinch of red pepper flakes or sliced pickled peppers gives it a kick.
Swap the bread. Hoagie rolls make it feel more like a Philly sandwich.
Cook it safely. Ground beef should reach 160 degrees F. The FDA food safety guide covers general temperatures.
Frequently Asked Questions About Mushroom Provolone Sloppy Joes
Can I make mushroom provolone sloppy joes without mushrooms?
Yes. Leave them out and the sauce still works, though the filling will have less depth.
What cheese works well in these sloppy joes?
Provolone is traditional. White American melts smoothly, and mild cheddar is a decent backup.
How do I keep the sandwiches from getting soggy?
Butter and toast the buns and spoon in the filling just before serving.
Can I make mushroom provolone sloppy joes ahead of time?
Yes. Make the filling up to 2 days ahead and reheat on the stove.
Can I use ground turkey?
Yes. Cook it to 165 degrees F and add a little extra butter to keep it moist.
Mushroom Provolone Sloppy Joes
Equipment
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 2 tbsp butter plus 1 tbsp for toasting the buns
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 8 oz brown mushrooms minced
- 2 tbsp ketchup
- 1 cup low sodium beef broth
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
- 8 oz provolone cheese chopped or shredded
- 6 brioche hamburger buns toasted
Instructions
Cooking
- Brown the beef. Cook in a hot skillet until browned, then move to a plate. The beef should reach 160 degrees F.
- Cook the vegetables. Melt 2 tablespoons butter and cook the onion, pepper, and mushrooms 8 to 10 minutes until browned and the liquid cooks off.
- Thicken the sauce. Whisk the broth, cornstarch, ketchup, salt, and pepper, pour over the vegetables, and simmer 3 to 5 minutes.
- Combine and melt. Stir the beef back in, turn off the heat, and stir in the provolone until melted.
- Toast the buns. Butter the buns and toast until golden.
- Serve. Fill the buns with the cheesy beef mixture.
