I absolutely love a good Philly. Whether it’s Philly Cheesesteak fries (the best ones I’ve found are at a little deli here in town), or the classic sandwich on a big hoagie roll, I can always be in the mood for one. It’s the perfect food… from the deliciously seasoned meat, the sauteed peppers and onions, and the gooey melty cheese. I decided to mix things up and make a Philly Cheesesteak Sloppy Joe, and then I stuffed a huge baked sweet potato with some of the mixture. The result was a really simple but flavorful dinner than my entire family enjoyed. I think yours will too!
- 2 TBSP Unsalted Butter
- 1 lb Ground Beef (or meat of choice)
- 1 Whole Yellow Onion, diced
- 1-2 Green Bell Peppers, diced
- 1/2 C Beef Broth
- 3-4 TBSP Worcestershire Sauce
- 2-3 TBSP Cornstarch
- Salt, Pepper, Onion Powder, Garlic Powder, to taste
- 4-5 Large Sweet Potatoes (one for each member of your family, so adjust as needed)
- 8-10 Slices Provolone (Less if you want it less gooey)
- Preheat your oven to 425
- Scrub your sweet potatoes clean, and pat dry.
- Spray or Rub them with a little bit of cooking oil, poke a few holes into them with a fork, and salt, then wrap tightly in foil.
- Bake your sweet potatoes at 425 for 50-60 minutes depending on size. They’re done when you’re able to easily pierce them with a fork.
- Brown your ground beef over medium heat until no longer pink, removed from skillet and set aside.
- Add butter to pan. Once it’s melted, add in your diced vegetables and saute them for 6-7 minutes or until the onions are translucent and the peppers are nearly cooked through with a little crunch left. (This would be a good time to also add your mushrooms should you want to add those).
- Reduce your heat to low and return ground beef to the skillet, add all of your seasonings to taste and then add your Worcestershire sauce and beef broth. Combine well.
- Then, add your corn starch and stir until it’s dissolved. The corn starch will thicken the beef broth up a little bit to create a really yummy sauce. If your beef looks too dry, you can add 1-2 tbsp more of beef broth (or water). Scrape the bottom of your pan during this process to combine all ingredients thoroughly.
- Keeping heat on low, cover your mixture with the provolone slices. I like to use enough to completely cover the mixture and the skillet, but you can use less to lighten it up. Cover for a few minutes until the cheese gets gooey and melts into the mixture.
- Once your potatoes are finished, slice them open and scoop some mixture into it. Serve hot!