Philly Cheese Steak Sloppy Joes

This post contains affiliate links.

Arctic weather has moved into the area, subzero temperatures are the order of the day, and that can only mean one thing: hot sandwiches. Summer is for salads and cold sandwiches; winter is for hot, and I do love a good hot sandwich. This Philly Cheese Steak version of a sloppy Joe is warming and wonderful.

Philly Cheese Steak Sloppy Joes

Adapted from dinnerthendessert.com

 

1 lb. ground chuck

2 T. butter

2 Melissa’s shallots, diced

1 small green bell pepper, diced

8 oz. cremini mushrooms, minced

2 T. ketchup

1 T. Worcestershire sauce

¼ t. kosher salt

½ t. Montreal Steak Seasoning

½ t. freshly ground black pepper

1 T. cornstarch

1 c. beef broth

6 oz. Provolone Cheese Slices, chopped

6 brioche hamburger buns

Place a 10”-12” cast iron or heavy skillet over medium/high heat and heat until hot. Add ground chuck and sear on both sides until a deep brown crust appears before breaking the beef apart. Stir the ground beef, browning until a deep crust appears on about 50% of the beef.

 Remove the beef to a paper-towel-lined plate to drain. Into the same skillet add the butter, shallots, bell peppers, and mushrooms. Sear vegetables for 1-2 minutes, stir, and then continue to brown for another 1-2 minutes before stirring again. Add beef back to the pan.

Add the ketchup, Worcestershire sauce, salt, Steak Seasoning, and black pepper, stirring to combine. In a small cup mix the beef broth and cornstarch together; add to beef mixture. Cook until the liquid in the mixture has reduced by about 75%, 3-5 minutes. Turn off the heat, stir in the provolone cheese. Served on toasted brioche buns.