Description
A delicious twist on classic sloppy joes with thinly sliced steak, caramelized vegetables, flavorful sauce, and melted provolone on toasted buns.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 pound thinly sliced steak (such as ribeye or sirloin), cut into small pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 1 (15 ounce) can tomato sauce
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- 6 hamburger buns, split
- 6 slices provolone cheese (or cheese of your choice, like mozzarella or American)
- Optional toppings: pickled jalapenos, banana peppers
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onion and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Remove from skillet and set aside.
- Add steak to the same skillet. Season with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Cook, stirring frequently, until browned and cooked through, about 5-7 minutes. Cook in batches if needed to avoid overcrowding.
- Return the cooked vegetables to the skillet with the steak.
- In a medium bowl, whisk together tomato sauce, beef broth, Worcestershire sauce, brown sugar, and yellow mustard.
- Pour the sauce mixture over the steak and vegetables in the skillet. Stir well to combine. Bring to a simmer, then reduce heat to low. Cover and simmer for at least 15-20 minutes, or up to 30 minutes, stirring occasionally, until the sauce thickens.
- Preheat oven to 350°F (175°C). Split hamburger buns and place bottom halves on a baking sheet.
- Spoon a generous amount of the Philly cheesesteak sloppy joe mixture onto each bun bottom. Top with a slice of provolone cheese.
- Place the baking sheet in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly and the buns are lightly toasted.
- Remove from oven and top each sloppy joe with the top half of the bun. Serve immediately with optional toppings like pickled jalapenos or banana peppers.
Notes
- Cheese Options: Provolone is classic, but mozzarella, American, or cheese sauce work well.
- Steak Selection: Ribeye or sirloin are great, but flank steak or pre-shaved steak can be used.
- Spice Level: Adjust cayenne pepper to your preference.
- Vegetarian Option: Substitute steak with sliced mushrooms or plant-based steak strips.
- Make Ahead: Sloppy joe mixture can be made ahead and stored in the refrigerator for up to 3 days.
- Slow Cooker Option: Brown steak and vegetables, then transfer to slow cooker with sauce ingredients. Cook on low for 4-6 hours or on high for 2-3 hours.
- Bun Alternatives: Use hoagie rolls or toasted bread if you don’t have hamburger buns.
- Adding Mushrooms: Add sliced mushrooms to the skillet with the onions and peppers.
- Cream Cheese Variation: Stir in a couple of tablespoons of cream cheese into the sloppy joe mixture during the last few minutes of simmering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes