PHILLY CHEESESTEAK SLOPPY JOES

Philly Cheesesteak Sloppy Joes: A Fusion of Two Classic Sandwiches

Introduction: Philly Cheesesteak Sloppy Joes combine the best of two beloved sandwiches—the classic Philly cheesesteak and the iconic Sloppy Joe. This hybrid dish is a fun and flavorful way to enjoy the tender beef, sautéed peppers, and onions of a cheesesteak with the saucy, messy appeal of a Sloppy Joe. The Philly cheesesteak, with its origins in Philadelphia, dates back to the early 20th century when Pat Olivieri, a hot dog vendor, famously created the first cheesesteak by grilling beef on his hot dog stand. Sloppy Joes, on the other hand, emerged during the Great Depression as a budget-friendly, filling meal. Merging these two dishes creates a rich, hearty sandwich that’s quick to make, satisfying, and perfect for casual dining.

Key Points to Consider:

1. Meat Choice: Ground beef is typically used for Sloppy Joes, but for a cheesesteak twist, use a combination of ground beef and finely chopped ribeye steak if you want to get closer to the authentic cheesesteak flavor.
2. Cheese Selection: Traditional Philly cheesesteaks use Cheez Whiz, provolone, or American cheese. For Sloppy Joes, using provolone or American cheese slices allows the flavors to meld perfectly.
3. Proper Sautéing: The key to great flavor lies in properly sautéing the onions and bell peppers until they are soft and slightly caramelized. This step builds the savory base of the dish.
4. Serving: Philly Cheesesteak Sloppy Joes are best served on soft hoagie rolls or hamburger buns that can absorb the juicy filling without falling apart.

Tips and Tricks:

• Toast the Buns: Lightly toast the buns or rolls to prevent them from becoming too soggy from the filling.
• Perfect Melt: For the best cheesy experience, layer the cheese on top of the meat mixture and cover the pan for a minute to let it melt beautifully.
• Consistency Control: If the mixture seems too runny, simmer it a bit longer to reduce the sauce, or add a small amount of cornstarch slurry to thicken.

Ingredients:

• 1 pound ground beef (or a mix of ground beef and chopped ribeye steak)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 1/4 cup beef broth
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 6 slices provolone or American cheese
• 4 hoagie rolls or hamburger buns, lightly toasted