Ingredients:

  • 1 lb (450 g) thinly sliced ribeye, top round, or sirloin OR 1 lb (450 g) lean ground beef (85/15)
  • 1 medium yellow onion, thinly sliced (about 1 1/2 cups / 150 g)
  • 1 medium green bell pepper, thinly sliced (about 1 cup / 120 g) — optional
  • 4 oz (115 g) cremini or button mushrooms, sliced (optional)
  • 2 tbsp (30 ml) vegetable oil or neutral oil, divided
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 1/2 cup (120 ml) ketchup
  • 2 tbsp (30 g) tomato paste
  • 2 tbsp (30 ml) Worcestershire sauce
  • 1 tbsp (15 ml) yellow mustard or Dijon
  • 1 tbsp (15 g) brown sugar (light or dark)
  • 1/2 cup (120 ml) beef broth or water (more to adjust consistency)
  • 1/2 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • 6 hoagie rolls or sturdy sandwich rolls (each ~4–6 oz / 115–170 g)
  • 6 slices provolone cheese (or 6 slices American cheese, or 6 oz / 170 g Cheez Whiz as a warm topping)
  • 2 tbsp (28 g) unsalted butter, softened, for toasting rolls
  • Optional: hot pepper flakes or sliced pickled peppers for spice

Instructions:

  1. Prep: Thinly slice steak across the grain (or have ground beef ready). Slice onion, pepper, mushrooms, and mince garlic. Mix ketchup, tomato paste, Worcestershire sauce, mustard, brown sugar, and beef broth in a small bowl and set aside.
  2. Cook vegetables: Heat 1 tbsp oil in a large skillet over medium-high. Add onions and peppers (and mushrooms if using) and sauté until softened and edges begin to brown, about 5–6 minutes. Push vegetables to the side of the pan or remove to a bowl.
  3. Brown the beef: Add the remaining 1 tbsp oil and add steak in a single layer (work in batches if needed) and sear quickly until just browned, 2–3 minutes. Chop or tear thin steak into bite-size pieces as it browns. If using ground beef, break up and brown fully, draining excess fat if needed.
  4. Combine and simmer: Return vegetables to the pan if removed and stir in minced garlic, about 30 seconds. Add the prepared sauce and beef broth, bring to a simmer, then reduce heat to medium-low and simmer 3–5 minutes until sauce thickens to a loose, spoonable consistency. Taste and adjust salt and pepper.
  5. Melt cheese: Divide the mixture into six piles in the pan (or spoon onto rolls), top each with a slice of provolone. Cover the skillet or place briefly under a broiler until cheese melts and becomes gooey, about 1–2 minutes.
  6. Toast rolls and assemble: Butter roll interiors and toast cut sides in a separate pan or under the broiler until golden. Pile the cheesy sloppy steak onto rolls, add optional hot peppers or flakes, close and serve immediately.