Gordon Ramsay Philly Sloppy Joes (Printable)
Cheesy ground beef and bell pepper filling on toasted brioche buns, inspired by Philly cheesesteak flavors.
# What You'll Need:
→ Meats
01 - 1 lb ground beef, 80/20 blend preferred
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 1 green bell pepper, finely diced
04 - 1 small red bell pepper, finely diced
05 - 2 cloves garlic, minced
→ Sauces & Liquids
06 - 2 tbsp ketchup
07 - 1 tbsp Worcestershire sauce
08 - 1 cup beef broth
09 - 2 tsp yellow mustard
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - ½ tsp sea salt, plus more to taste
12 - ½ tsp black pepper
13 - ¼ tsp chili flakes, optional
→ Cheese
14 - 1½ cups shredded provolone cheese
15 - ½ cup shredded mozzarella cheese
→ Bread
16 - 4 brioche burger buns, split and lightly toasted
17 - 2 tbsp unsalted butter, for toasting buns
# How-to Steps:
01 - In a large skillet over medium-high heat, brown the ground beef until just cooked through, breaking it apart with a wooden spoon. Drain excess fat if needed.
02 - Add the diced onion, green and red bell peppers, and minced garlic to the beef. Sauté until the vegetables are softened and fragrant, about 4 to 5 minutes.
03 - Stir in the ketchup, Worcestershire sauce, beef broth, yellow mustard, smoked paprika, sea salt, black pepper, and chili flakes. Simmer, stirring occasionally, until the mixture thickens slightly, about 8 to 10 minutes.
04 - Reduce heat to low. Sprinkle the shredded provolone and mozzarella evenly over the beef mixture. Cover the skillet and let the cheese melt for 2 to 3 minutes. Stir gently once melted to combine.
05 - Melt butter in a separate skillet or under the broiler. Toast the split brioche buns until golden brown on the cut sides.
06 - Spoon the cheesy beef mixture generously onto the bottom halves of the toasted buns. Cap with the top halves and serve immediately.
# Expert Pointers:
01 -
- The smoky, peppery beef simmers into something that tastes like you spent far longer than forty minutes on it.
- Melting two cheeses directly over the skillet mixture means every bite pulls into a long, glorious stretch.
02 -
- Do not rush the simmering step because that is when the broth reduces and transforms into a sauce rather than a soupy mess.
- Covering the skillet when melting the cheese traps the heat evenly so you do not end up with scorched bottom cheese and cold shreds on top.
03 -
- Shred your own cheese from a block rather than using pre shredded bags, because the anti caking coatings on packaged shreds make them melt unevenly.
- Let the finished mixture rest for one minute off the heat before assembling, which thickens the sauce just enough to stay on the bun instead of running down your arms.