Dollop
Philly cheesesteak sloppy joes
Savory ground beef, onions and peppers in a beefy gravy, piled on toasted buns under melted provolone, a cheesesteak with none of the fuss.
- 30 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $2.70 a serving
- 490 calories
- Good the next day
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 1 yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 lb 85/15 ground beef
- ¾ cup beef broth
- 1 tbsp Worcestershire sauce
- 4 slices provolone slices
- 4 hamburger buns
From your pantry
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp all-purpose flour
Each serving has about 490 calories, 32 g protein, 34 g carbs and 24 g fat, and costs about $2.70 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No 85/15 ground beef? 90/10 ground beef works.
- No beef broth? Bone broth works.
- No provolone slices? Shredded mozzarella works.
Steps
Tap an underlined word for a quick explanation.
the onion and pepper, and the garlic.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat a large over medium-high, add the beef, and press it flat. Leave it 3 minutes, until underneath.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 3 min
Break it into , add the onion and pepper, and cook 6 to 7 minutes, until no pink is left and the vegetables are soft. Spoon off the fat.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Medium-high heatTimer: 6 min 30 sec
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Stir in the garlic, salt, pepper and flour for 1 minute.
Medium heat
Pour in the broth and Worcestershire and 3 minutes, stirring, until thick and saucy.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
Lay the provolone slices over the top, cover, and turn off the heat for 2 minutes to .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 2 min
While the cheese , toast the buns cut side down in a dry over medium, 1 minute.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 1 min
Scoop the cheesy beef onto the buns and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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