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a toasted sandwich roll filled with saucy ground beef, softened green pepper and mushroom pieces and melted provolone on a plain plate
Andre Lewis

Philly-Style Sloppy Joes

Peppers, onions, mushrooms and provolone give this ground-beef filling its familiar savory direction, with a glossy broth sauce instead of the sweet red sauce used in the classic, so brown the mushrooms until their water leaves the pan before adding the final liquid. Let the small cornstarch mixture thicken enough to keep the filling together on the roll, then melt the cheese over the hot meat just before serving so soft folds of provolone sit around the crumbles instead of a separate cold slice resting on top.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 medium yellow onion diced
  • 1 green bell pepper seeded and diced
  • 6 oz cremini mushrooms finely chopped
  • 1/2 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tsp cornstarch
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 4 slices provolone cheese about 3 oz total
  • 4 sturdy sandwich rolls split

Method
 

  1. Brown beef in a large skillet over medium-high heat for 6 to 7 minutes, breaking it into small crumbles. Transfer to a bowl and leave about 1 tablespoon fat in the skillet.
  2. Cook onion, pepper and mushrooms in the skillet for 8 to 10 minutes until softened and the mushroom liquid evaporates. Return the beef.
  3. Whisk broth, Worcestershire, mustard and cornstarch until smooth, then stir into the skillet with salt and pepper. Simmer for 3 to 4 minutes until glossy and thick, with the beef at 160°F.
  4. Toast the split rolls. Lay provolone over the hot filling, cover the skillet and remove from the heat for 1 minute until the cheese softens.
  5. Scoop the filling and melted cheese into the rolls and serve promptly.