If you are a fan of cheesesteaks and feel a little bit of nostalgia rush over your body when you hear the words Sloppy Joe’s, this meal is made for you. Personally, I ate two of these and had to hold myself back from eating more!
I realize I will get a little flak for this, but when I was young, I was never a fan of sloppy joe’s. It was something about the tangy taste that I couldn’t get over, and I would put up a little fit if I had to eat them. When I got into my early teens, I quickly realized I was being silly and started to enjoy the ground beef sandwich. If my parents would have switched out the old recipe for this one, I am pretty sure we would have been the hit of the neighborhood!
The best part is, they aren’t really any more difficult to make than the classic version. Just need a little more chopping and you are home free! As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- The Bread – I chose to make mine on some buttered and toasted hamburger buns. The bun is a more traditional feel for the Sloppy Joe and I did not regret the choice. If you want the sandwich to look more like a cheesesteak, you can absolutely use a hoagie roll or a baguette.
- Beef Broth – I used to be of the opinion that all broths were created equal, but that statement is not true. Kettle and Fire is far above the rest when it comes to flavor and natural ingredients (and it doesn’t break the bank either)
- Cheese – I used provolone for my cheese choice. Can you use pepper jack? Yes! Cheddar? Absolutely! Blue Cheese? No…..what are you crazy…
- Sauce Thickness – Everyone may complete this step a little differently so my two suggestions here are: Start with less starch and slowly add as needed, and make sure to still constantly and watch closely. If it gets too thick, you can always add a little more broth, but you don’t want to keep fighting it back and forth from too thin to too thick!
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Pan I like to use a Victoria Cast Iron Pan
- Chef Knife I like to use an 8” Renaissance Chef Knife
Ingredients
- 1 lb Ground Beef
- 1 tsp Salt
- ½ tsp Pepper
- 2 Tbsp Butter
- 1 Onion
- 1 Green Pepper
- ½ tsp Garlic Powder
- 1 Tbsp Worcestershire
- ½ tsp Red Pepper Flakes
- ½ C Beef Broth @kettleandfire
- 1 Tbsp Starch
- Provolone Cheese
- 4 Hamburger Buns
- 2 Tbsp Soft Butter For the buns
Instructions
- Finely dice the onion and green pepper.
- Heat up your pan and add the ground beef.
- Use a wooden spoon or spatula to break up the meat and season with the salt and pepper.
- Once the meat is cooked through, remove the beef (and the grease).
- Melt the butter, add in the onions and green pepper and cook until soft. Should be about 5 minutes.
- Add back the beef along with the red pepper flakes, garlic powder, and beef broth.½ C Beef Broth
- Bring to a simmer for a few minutes, then reduce the heat.
- Slowly add in the starch and continue to stir until the sauce thickens up to your preference.
- Add some cheese to the pan and as it melts, mix it all together.
- Halve your buns, spread on the butter, and toast them.
- Add a heaping pile of the meat mixture, another piece of cheese, and take a big bite!
- Enjoy!
