Gordon Ramsay Cheesy Philly Sloppy Joes (Printable Version)
Ground beef, peppers, onions, and melted provolone on toasted brioche buns—a cheesesteak-Sloppy Joe mashup.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 green bell pepper, diced
03 - 1 small yellow onion, diced
04 - 3.5 oz mushrooms, sliced (optional)
05 - 2 garlic cloves, minced
→ Sauces & Liquids
06 - ½ cup beef broth
07 - 2 tbsp Worcestershire sauce
08 - 2 tbsp ketchup
09 - 1 tbsp Dijon mustard
→ Spices & Seasonings
10 - 1 tsp kosher salt, plus more to taste
11 - ½ tsp freshly ground black pepper
12 - ½ tsp smoked paprika
13 - Pinch of chili flakes (optional)
→ Dairy
14 - 1½ cups shredded provolone cheese (or mozzarella/cheddar mix)
→ Bread
15 - 4 brioche buns or soft sandwich rolls, split and lightly toasted
→ Garnishes (optional)
16 - Chopped parsley
17 - Sliced jalapeños
# How To Make It:
01 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until thoroughly browned, about 5–7 minutes. Drain any excess fat if necessary.
02 - Add the diced onion, bell pepper, mushrooms (if using), and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
03 - Stir in the Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, kosher salt, black pepper, and chili flakes. Mix thoroughly to evenly coat the beef and vegetables.
04 - Pour in the beef broth and bring to a gentle simmer. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens slightly and the flavors meld together.
05 - Reduce heat to low. Sprinkle the shredded provolone cheese evenly over the beef mixture. Cover the pan and let the cheese melt for about 2 minutes until fully melted and gooey.
06 - Stir the cheesy beef mixture together until well-combined and creamy. Spoon generous portions onto the toasted buns. Garnish with chopped parsley or sliced jalapeños if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The provolone melts straight into the beef and creates this velvety sauce that soaks into every corner of the bun.
- It satisfies every cheesesteak craving without needing a griddle the size of a parking space.
02 -
- Do not rush the browning step because pale, grey beef will make the whole dish taste flat no matter how much cheese you add later.
- Covering the pan when melting the cheese is non negotiable, the trapped steam melts it evenly instead of leaving rubbery patches.
03 -
- Shred your own cheese instead of using bagged shreds, the anti caking powder on pre shredded cheese makes it melt unevenly.
- Let the beef sit undisturbed for the first two minutes of cooking to get a real sear before you start breaking it up.