I love me some sloppy joes! When I was a kid, they came from a can. When I married at 22, my husband and I quickly tired of spaghetti and Lipton rice packs for supper and I stumbled upon The Pioneer Woman blog, which taught me some easy and delicious recipes. My favorite that I still use 14 years later is her sloppy joe recipe. Every once in a while I like to put a spin on my favorite meals and I decided to combine a philly cheesesteak with a sloppy joe!
This recipe includes ingredients from Tink's Beef, Circular Farm, Southern Swiss Dairy, and Clyde's Fresh Produce that can be found on the Augusta Locally Grown online market.
1/2 cup beef broth
1 tsp corn starch
1 green bell pepper, diced
1 small onion, diced
2 tbsp Worcestershire sauce
2 tbsp ketchup
1 tsp brown sugar
1 tsp garlic powder
6 oz mushrooms, rough chopped
provolone cheese slices
salt and pepper, to taste
mayonnaise for topping (optional)
hamburger buns or hoagie rolls
In a small bowl, whisk cornstarch and broth together and set aside for later.
Melt butter in a skillet; add pepper, onion, and mushrooms to pan and sauté until tender. Add ground beef, breaking it up into a loose crumble and continue to cook until meat is browned.
Stir in Worcestershire, ketchup, brown sugar, and garlic powder.
Give the corn starch and broth a good stir and pour into the skillet. Bring to a simmer for 5-10 minutes.
Scoop some sloppy joe on to a hamburger bun or hoagie roll, add salt and pepper to taste, and top with a slice of provolone cheese. I usually stick mine under the broiler to get the cheese good and gooey/melted then add some mayo once it's out of the oven!