Chatting About This Recipe
Hey there! So, let me tell you about the time I first tried making these Gordon Ramsay Philly Cheesesteak Sloppy Joes. My kids were skeptical (you know how they can be with anything new), but once they got a whiff of that sizzling beef and melting cheese, it was game over. The whole family was hooked! I mean, it’s like a cheesesteak and a sloppy joe had a delicious baby, and I’m not gonna lie—I was a bit proud of myself, even if it was Ramsay’s genius.
Why You’ll Love This Dish
I make this when I want something hearty and comforting. It’s a real crowd-pleaser (seriously, my family goes crazy for it), and it’s perfect for a busy weeknight. You can whip it up in no time, which is a godsend. Plus, if you’re like me, you’ll love how it fills the house with a mouth-watering aroma. My only gripe? Sometimes the kids get a bit too excited and I end up with sloppy joe sauce on the ceiling—oops!
Ingredients You’ll Need
- 1 pound ground beef (or sometimes I use turkey, just because)
- 1 onion, chopped
- 1 green bell pepper, diced (red adds a bit of sweetness if you prefer)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon ketchup (I know, sounds weird, but trust me)
- 1 tablespoon flour
- 1 cup beef broth (or chicken broth, in a pinch)
- 8 ounces provolone cheese, sliced (my grandma swears by it, but cheddar works too)
- 4-6 brioche buns (or whatever you can find, honestly)
Let’s Get Cooking!
Start by browning the ground beef in a skillet. Drain the fat (or leave a bit for flavor—I won’t judge). Add the onion and green pepper, cooking until they’re soft. This is when I usually sneak a taste. Stir in the Worcestershire sauce, ketchup, and flour, mixing well. Pour in the beef broth and let it simmer until it thickens. Don’t worry if it looks a bit weird at this stage—it always does!
Lay those provolone slices on top and cover the skillet until the cheese melts into gooey goodness. Toast the buns (or don’t—I’m not the bun police) and pile on that sloppy joe mixture. And there you have it!
Some Personal Notes
Oh, and if you’re not into provolone, feel free to experiment with other cheeses. I tried mozzarella once, and it was a bit too stretchy for my liking, but you do you!
Variations I’ve Tried
I’ve experimented with adding mushrooms, but that didn’t go down well with the kiddos. Bacon, however? Chef’s kiss. It adds a nice crunch if you have some lying around.
What If You Don’t Have…?
No skillet? No problem! A large pot works just fine. And honestly, if you’re missing an ingredient, just go with the flow. Sometimes you discover the best flavors by accident.
How to Store It
If by some miracle you have leftovers, store them in the fridge for up to two days—though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We love having these bad boys with a side of sweet potato fries. And if I’m feeling fancy, a bit of coleslaw on the side is just perfect.
Lessons Learned the Hard Way
Oh, one more thing—I once tried rushing the simmering step and regretted it because the flavors just didn’t meld. Patience is key here, friends.
Answering Your Questions
Can I freeze these? Honestly, I haven’t tried. We eat them too fast! But I reckon you could, just thaw and reheat gently.
Is there a vegetarian version? Sure thing! Swap the beef with lentils or a meat substitute. It’s all about the spices and cheese anyway!