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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. 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.
