Philly Cheesesteak Sloppy Joes

Servings: servings

Calories: 395cal

Heat 1 tablespoon of the olive oil in skillet over medium-high heat until shimmering.
Saute the minced garlic until fragrant, about 1 minute.
1 Tablespoon minced garlic
Add the red onion, green bell pepper, and red bell pepper. Saute until tender-crisp, about 2-3 minutes. Remove cooked vegetables to a plate and keep warm.
1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper
Add remaining 1 tablespoon of olive oil to the skillet. Add ground sirloin, chili powder, garlic powder, and onion powder. Brown the meat with the seasonings. Drain off excess fat, if any.
CHEF’S NOTE: We used ground sirloin as it’s leaner and we don’t need to drain it.
1 pound ground sirloin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
Add beef bouillon base and tomato paste and stir into the cooked meat. Add the reserved vegetables back to the skillet.
1 1/2 teaspoons Better than Bouillon beef base, 1 Tablespoon tomato paste
Add water and stir everything together. Bring to a boil, then lower the heat and simmer for 15-20 minutes to allow seasonings to blend and let the sauce thicken.
1/2 cup water
Stir in shredded cheese until melted. Serve on sandwich buns.
5 ounces shredded provolone cheese, 8 sandwich buns

5 from 1 vote

This recipe calls for 5 ounces of cheese. However, you can use as much as 8-ounces based on your cheese preference.
I highly recommend shredding your own cheese from the block, as prebagged shredded cheese contains anti-caking agents which can cause the melted cheese to have a gritty texture.
We did not include Worcestershire sauce in ours, but many people love it in their sloppy joes. Feel free to add a few shakes before the simmering step if desired.
We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base. Alternatively, you can substitute 1-2 bouillon cubes for the beef base in the recipe.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time30

Total Time50