Ingredients
Scale
- 1½ pounds ground beef (or ground chicken for a lighter option)
- 1 tablespoon olive oil (or any neutral cooking oil)
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 teaspoon minced garlic (about 1–2 cloves)
- 1 tablespoon Worcestershire sauce
- ½ cup beef broth (or chicken broth if using ground chicken)
- 1 tablespoon ketchup
- 1 teaspoon steak seasoning (or a mix of black pepper, onion powder, and paprika)
- ½ teaspoon salt (adjust to taste)
- 6 slices provolone cheese, chopped or shredded
- 6 sandwich buns (brioche buns, hamburger buns, or hoagie rolls)
Optional Toppings and Add-ons
- Sliced mushrooms – sauté with onions for more umami
- Hot sauce – for those who like a bit of kick
- Shredded mozzarella or American cheese – for a cheese blend
- Toasted buns – for added texture and richness
- Pickled jalapeños – to cut the richness with some acidity and spice
Prep Tips
- Dice the vegetables finely for even cooking and to blend well into the meat.
- Pre-slice cheese and buns to streamline the cooking process.
- If using ground chicken, consider adding a teaspoon of tomato paste for added richness.
Instructions
- Heat the Oil and Cook the Beef
- In a large skillet over medium heat, add the olive oil.
- Once hot, add the ground beef.
- Cook for 6–8 minutes, breaking it up with a spatula, until fully browned.
- Drain excess grease, especially if your beef has more fat content.
- Add Aromatics and Vegetables
- Add the chopped onion and bell pepper directly into the same skillet.
- Sauté for about 4–5 minutes, until softened and slightly translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Optional: Add sliced mushrooms at this stage and cook until browned and softened.
- Season the Mixture
- Sprinkle in the steak seasoning, salt, and a dash of black pepper.
- Add ketchup and Worcestershire sauce.
- Stir well to coat the meat and vegetables evenly.
- Simmer with Broth
- Pour in the beef broth and reduce heat to low.
- Let the mixture simmer for 4–5 minutes until slightly thickened and flavors are combined.
- Stir occasionally to prevent sticking or burning.
- Add the Cheese
- Turn off the heat.
- Sprinkle the shredded or chopped provolone cheese evenly over the meat mixture.
- Cover the skillet with a lid and let sit for 2–3 minutes until the cheese melts.
- Stir the melted cheese into the meat until fully incorporated. The mixture should be creamy and cohesive.
- Toast the Buns (Optional but Recommended)
- While the cheese is melting, toast the sandwich buns in a dry skillet or toaster oven for 1–2 minutes until golden brown.
- This adds texture and prevents the buns from getting soggy.
- Assemble the Sloppy Joes
- Spoon a generous portion of the cheesy meat mixture onto each toasted bun.
- Add extra cheese or toppings as desired.
- Serve hot and enjoy immediately.
Notes
- Use Lean Meat: Choose 85–90% lean beef to avoid excess grease without sacrificing flavor.
- Chop Evenly: Uniform dice on your onions and peppers ensures even cooking and a better texture.
- Don’t Overcook the Peppers: You want them soft but not mushy—some bite adds a nice contrast.
- Melt the Cheese Off Heat: Turning off the heat before adding cheese prevents it from becoming stringy or greasy.
- Double the Recipe for Meal Prep: This dish holds up well in the fridge for 3–4 days and makes a great next-day lunch.
- Thicken If Needed: If your filling is too runny, simmer uncovered for a few extra minutes to reduce the liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes