Description

A bold fusion of Philly cheesesteak and sloppy joes with gooey provolone, saucy lean beef, and sweet-meaty veggies. No sogginess, just addictive layers. Perfect for homemade takeout replacement.

Ingredients

Scale

1 lb lean ground beef (90% fat for render control)
1 tbsp butter (clarified if dairy-free needed)
1 medium sweet yellow onion
1 cup red/yellow bell peppers
1 cup minced porcini mushrooms
1 tbsp beef broth (vegetarian broth optional)
1 tbsp cornstarch (corn/cassava flour substitute)
1 tbsp ketchup (barbecue sauce alternative)
1 tbsp Worcestershire sauce (miso paste similarly)
To taste kosher salt (adjust for broth salinity)
To taste black pepper (multiply 2x for kitchen smoke)
8 oz provolone cheese (vegan cheese substitute caution)
4 brioche buns (gluten-free buns alternative)

Instructions

In cast-iron skillet, add ground beef. Sear 1 minute per side before breaking apart for even browning.
Melt butter, add onions. Cook 2 minutes, then add peppers and mushrooms. Sauté 5-7 minutes until browned.
Whisk broth, cornstarch, ketchup, Worcestershire, salt, and pepper. Simmer 3-5 minutes until bubbling.
Return beef to pan. Reduce heat to low. Stir in sauce. Cook 5 minutes until thickened.
Shred provolone cheese. Stir into meat mixture until melted. Top buns, fill with mixture, and serve immediately.

Notes

For best results, use 90% lean beef for ideal fat rendering
If using dairy-free option, clarify butter first
Vegetarian broth won’t add same depth as regular beef broth
Over-melting provolone can cause sogginess – remove from heat as soon as cheese is incorporated
Brioche buns withstand saucy filling better than standard buns

Prep Time: 15
Cook Time: 30
Category: Dinner
Method: Stovetop
Cuisine: American Hybrid

Nutrition

Serving Size: 1 sandwich
Calories: 500
Sugar: 10g
Sodium: 600mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 24g
Fiber: 2g
Protein: 30g
Cholesterol: 30mg