We’ve all got those go-to weeknight meals. They’re tasty, quick, and inexpensive, and we can usually make the whole family happy by serving them. But, as much as we love them like loyal friends, we can grow tired of the same old meals week after week. This week’s recipe is a great stand-in for those tried-and-true favorites. Like our other weeknight wonders, it’s inexpensive, tastes fantastic, and you can whip it up in just about 30 minutes. To simplify the classic sandwich, rather than sliced roast beef, seared in a flat-top, were going to use ground beef, but all of the flavors are there. Onions, peppers, mushrooms, and beef, smothered in a creamy provolone cheese sauce, these Sloppy Phillies are about as close as you can come to the original Philly Cheesesteak sandwich without leaving your own kitchen.
Here’s what you’ll need:
- 1 lb. ground beef
- 1 small yellow onion, diced small
- 1 small green bell pepper, diced small
- 8 oz. baby portobello mushrooms, minced
- 2 T. ketchup
- 1 T. Worcestershire sauce
- 1/2 t. kosher salt
- 1/2 t. black pepper
- 1 T. corn starch
- 1 c. beef broth (I use Better Than Bouillon)
- 8 oz. provolone cheese slices
- 6 brioche, wheat, or hamburger buns (or your favorite)
Start by browning the ground beef in a large skillet. Cook until the crumbles are dark brown and slightly crisp on around the edges.
Once well-browned, remove the meat to a small bowl, leaving any fat behind. Add the veggies and cook until the onions are translucent and everything is starting to brown a little.
While the veggies are cooking, mix the beef broth (cold or room temperature) and cornstarch (I like to use a pint canning jar and shake it). When the cornstarch is dissolved and there are no lumps, add the ketchup, Worcestershire, salt, and pepper. Mix well and set aside.
When the veggies are tender and browned, add the ground beef back to the pot along with the beef-broth mixture. Stir well and cook for about 5 minutes, or until most of the liquid has reduced, leaving a thick sauce.
Turn off the heat and stir in the provolone cheese.
Serve hot on your favorite buns.