Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Show:
The Kitchen
Philly Cheesesteak Sloppy Joe
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 538
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 88 mg
- Sodium
- 629 mg
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 538
- Total Fat
- 32 g
- Saturated Fat
- 14 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 30 g
- Cholesterol
- 88 mg
- Sodium
- 629 mg
Ingredients
Directions
- Heat the oil in a large skillet with a lid over medium-high heat. Add the ground beef and break it up with the back of a wooden spoon. Sprinkle the Worcestershire, granulated garlic, 1/2 teaspoon salt and some pepper over the beef. Cook, stirring and breaking the beef up frequently, until it is no longer pink and develops a deep brown crust, about 6 minutes. Add the onion and bell peppers. Add the butter and cook, stirring frequently, until the onions and peppers are softened and browning on the edges, about 5 minutes. There should also be browning forming on the bottom of the skillet. Pour the stock into the skillet, a little at a time, scraping up any browned bits. Bring everything to a simmer, reduce the heat to medium, cover and cook until the sauce reduces and thickens slightly, 6 to 8 minutes.
- Turn off the heat and lay the cheese slices directly onto the beef mixture in a single layer. Cover and let the cheese melt completely, about 1 minute. Stir the cheese to slightly incorporate. Scoop the meat and cheese onto the buns and top with banana peppers. Serve with fries.
