Philly Cheesesteak Sloppy Joes

For the Sloppy Joe Mixture

For Serving

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon or spatula, until it is fully browned and no pink remains, about 5-7 minutes. If needed, drain any excess grease from the pan, leaving just a small amount for flavor.

While the beef is cooking, prepare your vegetables. Thinly slice the onion and green bell pepper into strips, similar to a traditional Philly cheesesteak. Mince the garlic cloves finely. Having these ready will help the cooking process move quickly.

Once the beef is fully cooked, transfer it to a bowl or plate and set aside. Leave any remaining juices in the pan for additional flavor when cooking the vegetables.

Add the tablespoon of butter to the same skillet over medium heat. Once melted, add the sliced onions, green peppers, and minced garlic. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.

In a small bowl, whisk together the ketchup, Worcestershire sauce, salt, black pepper, cornstarch, and beef broth until well combined and the cornstarch is fully dissolved. This creates the flavorful sauce that will bind all the ingredients together.

Pour the sauce mixture into the skillet with the sautéed vegetables. Return the cooked ground beef to the pan and stir everything together. Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and coats the meat and vegetables nicely.

If desired, lightly toast the hoagie rolls or buns by placing them cut-side up under the broiler for about 1 minute, watching carefully to prevent burning. This step is optional but helps the bread hold up to the saucy filling.

Place one slice of provolone on the bottom half of each roll if you like cheese on both sides. Spoon a generous portion of the hot meat and vegetable mixture onto each roll, dividing it evenly among all six sandwiches. Top each with another slice of provolone cheese.

Place the assembled open-faced sandwiches under the broiler for 1-2 minutes, watching very closely, until the cheese is melted and bubbly and starting to brown slightly around the edges. Be careful not to let the bread burn, as broilers work quickly.

Remove from the broiler, close the sandwiches if desired, and serve immediately while hot and gooey. Have plenty of napkins ready – these are deliciously messy!