Cheesesteak Sloppy Joes on Brioche
Lean ground beef simmered with mushrooms, onion, and green pepper in a beef broth sauce, finished with melted provolone and served on toasted brioche buns.
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.
Notes
Substitutions: Use white American cheese for part of the provolone, or ground turkey in place of the beef.
Tips: Mince the mushrooms finely, brown the vegetables well, and add cheese off the heat.
Storage: Refrigerate the filling for 3 to 4 days and reheat to 165 degrees F. Freeze for up to 3 months.