Gordon Ramsay Cheesy Philly Joes (Print version)
Hearty Philly cheesesteak-inspired sloppy joes loaded with melted provolone, mozzarella, and seasoned ground beef on toasted brioche buns.
# What you'll need:
→ Meats
01 - 1 pound ground beef (80/20 lean-to-fat ratio recommended)
→ 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 tablespoons ketchup
07 - 1 tablespoon Worcestershire sauce
08 - 1 cup beef broth
09 - 2 teaspoons yellow mustard
→ Spices & Seasonings
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon sea salt, plus more to taste
12 - ½ teaspoon black pepper
13 - ¼ teaspoon 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 tablespoons unsalted butter (for toasting buns)
# How to make it:
01 - In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink throughout, breaking it apart with a wooden spoon. Drain any excess fat if needed.
02 - Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the beef. Sauté until the vegetables have softened and become fragrant, approximately 4 to 5 minutes.
03 - Stir in the ketchup, Worcestershire sauce, beef broth, yellow mustard, smoked paprika, sea salt, black pepper, and chili flakes. Bring to a simmer and cook, stirring occasionally, until the mixture thickens slightly, about 8 to 10 minutes.
04 - Reduce the heat to low. Scatter the shredded provolone and mozzarella evenly over the beef mixture. Cover the skillet and allow the cheese to melt for 2 to 3 minutes. Once fully melted, stir gently to incorporate throughout.
05 - Meanwhile, melt the butter in a separate small 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 while hot.
# Expert suggestions:
01 -
- It captures everything crave worthy about a Philly cheesesteak but comes together in one skillet on a weeknight timeline.
- The double cheese melt, provolone for depth and mozzarella for that gooey stretch, makes every bite feel like a small indulgence you earned.
02 -
- Do not skip draining the excess fat after browning the beef, or your sauce will turn greasy and refuse to thicken properly.
- Resist the urge to stir the cheese constantly while it melts, because patience here gives you those beautiful stretchy pockets rather than a grainy sauce.
03 -
- Use a lid that fits your skillet tightly when melting the cheese, because trapped steam is what makes the cheese melt evenly without scorching the bottom of the pan.
- Let the beef mixture rest off the heat for one minute before adding the cheese, because direct heat can cause the dairy proteins to separate and turn oily instead of smooth.