Cheesesteak Style Sloppy Joes (Print Version)
# Ingredients:
→ Main Filling
01 -
1 tablespoon cornstarch
02 -
120 millilitres beef broth
03 -
1 tablespoon Worcestershire sauce
04 -
0.5 teaspoon garlic powder or 2 cloves garlic, minced
05 -
1 green bell pepper, finely diced
06 -
1 small onion, finely diced
07 -
2 tablespoons unsalted butter
08 -
0.5 teaspoon freshly ground black pepper
09 -
1 teaspoon fine sea salt
10 -
450 grams ground beef
→ Assembly
11 -
4 sandwich rolls
12 -
4 slices white American or provolone cheese
# Instructions:
01 -
Pile the hot filling onto your rolls and dig in while they’re still nice and warm.
02 -
Take the pan off the burner. Lay cheese over everything, pop a lid on, and let it chill for a couple of minutes until it’s gooey.
03 -
Dump in your cornstarch and mix until it’s all combined. If things look too dry, splash in a bit of water.
04 -
Turn the heat down low. Toss the beef back in, then add garlic, Worcestershire, and broth. Scrape up anything stuck to the bottom. Stir it together and cook briefly.
05 -
Drop the butter in the same pan. When it’s melted, throw in your chopped onion and bell pepper. Sauté until they’re soft and the onions look see-through.
06 -
Warm up a pan over medium. Toss in the beef, season with salt and pepper, and cook, breaking it up, till browned. Set beef aside and pour off extra grease if you need to.
# Notes:
01 -
If you like things spicy, add hot sauce, a bit of cayenne, or cook some jalapeño with your onion and pepper.
02 -
To keep cornstarch from clumping, mix it with broth separately before pouring into the pan.
03 -
For a deeper flavor, sauté mushrooms with your veggies.
04 -
Store leftovers in a sealed container in the fridge and they’ll be good for about 3 days.