Gordon Ramsay Cheesy Philly Joes (Printer-friendly)
Cheesy Philly-style sloppy joes with melted provolone, mozzarella, and savory seasoned beef on toasted brioche buns.
# 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 Make It:
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 4–5 minutes.
03 - Stir in the ketchup, Worcestershire sauce, beef broth, yellow mustard, smoked paprika, salt, black pepper, and chili flakes. Bring to a simmer and cook, stirring occasionally, until the mixture thickens slightly, about 8–10 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 2–3 minutes, then stir gently to incorporate.
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 Hints:
01 -
- It takes everything you love about a Philly cheesesteak and a sloppy joe and mashes them into one unbelievably satisfying sandwich.
- The double cheese melt over savory beef is the kind of thing that makes people go quiet at the table.
02 -
- If you simmer the sauce too long it will thicken past the point of sloppy and become dry, so watch it closely after seven minutes.
- Covering the pan when melting the cheese is non negotiable because direct heat will scorch the bottom while the top stays cold.
03 -
- Let the beef sit undisturbed for the first two minutes of cooking so it actually browns instead of steaming in its own moisture.
- Shred your own cheese from a block rather than using pre shredded, because the anti caking agents in bagged cheese make it melt unevenly.