There must have been something in the water in 1930 because that’s also when the Philly Cheesesteak was invented. Pat Olivieri, a hot dog vendor, got a crazy idea to throw beef on his grill to make a sandwich and the rest is history.
A traditional Philly Cheesesteak is made of thinly sliced ribeye steak browned on a griddle or skillet then chopped into finer pieces, then topped with American, Provolone or Cheese Whiz. Once the cheese melts, it is scooped up with a spatula and loaded into a hoagie roll. Sometimes sautéed onions are included in the mix, or added on top. Contrary to popular belief, bell peppers are not part of a traditional Philly Cheesesteak.
THE MASHUP
Philly Cheesesteak Sloppy Joes combine the best of Philly Cheesesteaks (the flavorings and cheese) with the best of Sloppy Joes (the texture and sauciness) to create an inexpensive hot, beefy, and melt-in-your-mouth weeknight option.
For those purists out there – let me clarify that this recipe is inspired by Philly Cheesesteaks – because bell peppers are not traditional, and obviously there are no real Philly Cheesesteak Sloppy Joes – or Philly Cheesesteak egg rolls, pizza, or dip for that matter!
SLOPPY JOE INGREDIENTS
You will love that this recipe is made with pantry friendly ingredients. You can keep everything on hand (and even freeze the buns) so you can make these homemade Sloppy Joes at a moment’s notice! For this easy recipe, you will need:
Brioche hamburger buns: You’ll need 6 of these buns. These buttery, golden, soft pillowy buns pair amazingly with the savory filling. They toast up beautifully and don’t become soggy quickly. Brioche buns can usually be found in the bakery section of the grocery store or in the pre-sliced bread section.
Lean ground beef: One pound of ground beef will do the trick – make sure it’s lean so the filling will be tender but not greasy. I use 85/15 percent lean.
Seasonings: Many recipes skimp on the seasonings, but this is an easy way to enhance the dimension of flavor and create the best Sloppy Joes yet! You will need paprika, red pepper flakes, dried oregano, dried parsley, salt and pepper.
Onion: I used a yellow onion, but any kind will work, just be sure to finely dice it.
Bell pepper: Is not traditionally found in Philly Cheesesteaks, but I love the subtle texture and earthiness it brings, so take it or leave it.
Garlic: Now for the good stuff! Mince 4 cloves of garlic or you may also use 1 teaspoon garlic powder – but the real stuff is so much better.
Beef broth: Get that saucy, beefy flavor from 1 cup of beef broth. Please use reduced sodium beef broth so you have the luxury of adding concentrated beef bouillon. Please do not use chicken broth or vegetable broth because they do not have the same richness of beef broth.
Beef bouillon: Is a secret ingredient that adds a complex depth of flavor. Use 1 ½ teaspoons of beef bouillon, better than bouillon, or granulated beef bouillon. If using cubes, crush and add directly to the sauce – don’t dissolve in water first.
Ketchup and Dijon: These add a subtle complex tanginess, reminiscent of Sloppy Joes but you won’t be able to put your finger on these everyday ingredients.
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