Friday, July 28, 2017

Philly Cheese Steak Sloppy Joes

We tried a new recipe last night for dinner. The meat was sooo good!! It was great on the Brioche Bun, but we were thinking it would be good on a tortilla too (or any bread). The meat was good alone and didn't even need the bread if one is trying to keep carbs low.
This recipe is a keeper!
As I was typing this, Jake walked in from work and he and Inna are heating it up for a late lunch! Yep, yum!
http://dinnerthendessert.com/philly-cheese-steak-sloppy-joes/

  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 small green bell pepper, diced
  • 8 ounces brown mushrooms minced
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
  • 6 brioche hamburger buns
  • Directions:
  • Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. (I just did it in a regular frying pan)
  • Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  • Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
  • Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  • Add the beef back into the pan.
  • In a small cup mix the beef broth and cornstarch together
  • Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
  • Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
  • Turn off the heat, add in the provolone cheese.
  • Served on toasted brioche buns.

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