Philly Cheese Steak Sloppy Joes

Sloppy Joes have always been a staple meal in our household.  I made them frequently when Olivia was growing up and I still make them occasionally for my husband and myself.  They are a great way to use ground beef. 

Olivia made this incredible version of a Sloppy Joe that makes it taste like a Philly Cheese Steak Sandwich.  You can't miss with the combination of onions, bell pepper, mushrooms, and of course the ketchup and Worcestershire sauce to add great flavor.  The use of Provolone cheese gives the whole thing a great creamy texture you can't help but love. 

Accompanying this with chips, fries, soup, or salad would make a great quick and satisfying lunch or dinner.  If you like Sloppy Joes, I'm pretty sure you will like Olivia's version.  Enjoy!
- Nanette

Philly Cheese Steak Sloppy Joes

Ingredients:

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 8 ounces brown mushrooms minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon cornstarch
• 1 cup beef broth
• 8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
• 6 brioche hamburger buns

Directions:

1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
5. Add the beef back into the pan.
6. In a small cup mix the beef broth and cornstarch together
7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
9. Turn off the heat, add in the provolone cheese.
10. Served on toasted brioche buns.