Philly Cheesesteak Sloppy Joes
A playful twist on two classic sandwiches, combining the savory, onion-pepper beef mixture of a Philly cheesesteak with the saucy, hand-held ease of a Sloppy Joe. Thinly sliced beef simmers with onions, bell peppers and seasonings in a rich tomato-cheese sauce, then is piled onto toasted buns for a mess-friendly, flavor-packed meal.
Ingredients
For the filling
1 pound thinly sliced ribeye or sirloin steak, cut into bite-size strips
1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
1 small green bell pepper, seeded and thinly sliced
2 garlic cloves, minced
½ teaspoon smoked paprika
¼ teaspoon onion powder
Salt and freshly ground black pepper to taste
¾ cup tomato sauce
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
½ cup shredded provolone or American cheese
For assembly
4 sturdy hamburger buns, split and toasted
Optional garnish: chopped fresh parsley or banana peppers
Instructions
Heat oil in a large skillet over medium-high heat until shimmering. Add the sliced onion and bell pepper, seasoning with a pinch of salt, and cook, stirring occasionally, until softened and beginning to brown, about five minutes. Add the garlic, smoked paprika and onion powder, and cook until fragrant, about thirty seconds.
Push the vegetables to one side of the pan. Add the steak strips in a single layer, seasoning lightly with salt and pepper, and sear without moving until edges begin to brown, about two minutes. Flip the strips and cook until just cooked through, another one to two minutes, then stir together with the vegetables.
Stir in tomato sauce, ketchup and Worcestershire sauce, bring to a gentle simmer, and cook until the sauce thickens slightly, about three to four minutes. Sprinkle the shredded cheese over the beef mixture, cover the skillet, and let sit off the heat for two minutes to melt the cheese into the sauce.
Spoon generous portions of the cheesy beef mixture onto the toasted bun bottoms, allowing any excess sauce to be absorbed. Close with bun tops and garnish with parsley or banana peppers if desired. Serve immediately, with extra napkins on hand for any delicious drips.
Notes
Choose a well-marbled cut of steak for maximum tenderness and flavor, or substitute thinly sliced flank or skirt steak if preferred. For a lighter sauce, replace half of the tomato sauce with beef broth and reduce the ketchup to one tablespoon. To add a smoky kick, stir in a pinch of cayenne or chipotle powder. These sandwiches can be assembled ahead: prepare the filling, cool completely, store in the refrigerator for up to two days, then reheat gently before piling onto warmed buns. For a gluten-free version, serve on your favorite gluten-free rolls or over lettuce leaves.
Find it online: https://richspoon.com/philly-cheesesteak-sloppy-joes/