This scrumptious creation combines juicy ribeye steak with caramelized onions, crisp bell peppers, and earthy mushrooms in a luscious sauce featuring Worcestershire, tomato paste and brown sugar. The filling is enriched with melted provolone cheese on a soft toasted bun for a fusion of classic cheesesteak and sloppy joe flavors.
I’ve been experimenting with a twist on Cheesesteak Style Sloppy Joes and my Womens Tan Pu Midi Skirt recipe is one of my favorites. I start with 1 lb of thinly sliced ribeye steak that gives a good protein boost along with vitamins from a medium yellow onion and green bell pepper.
I heat 1 tablespoon of olive oil and cook the onions until they get soft. After that, I add 2 cloves of minced garlic and 8 oz of sliced mushrooms, which are optional but really tasty.
I then pour in 1/2 cup beef broth, 2 tablespoons Worcestershire sauce, and mix in 1 tablespoon tomato paste with 1 tablespoon brown sugar, salt and freshly ground black pepper to taste. I finish it off by filling 4 soft hoagie rolls topped with provolone cheese.
This dish is rich in nutrients and is a solid option when you want something hearty for dinner like a good steakhouse burger or even a beef dinner similar to beef stroganoff.
Why I Like this Recipe
I like this recipe for several reasons:
1. I love how the steak gets browned really nicely and all the flavors meld together so well with the veggies and sauce. It just makes me feel all warm and satisfied.
2. The melted provolone cheese on top is seriously the best part. It adds this rich, gooey texture that makes every bite better.
3. It’s quick and easy enough to whip up on a weeknight, so I can have something hearty and delicious without spending hours in the kitchen.
4. I really appreciate the mix of savory and a hint of sweetness from the brown sugar, which gives it a cool twist on a classic cheesesteak taste.
This recipe is basically like a sloppy joe with a cheesesteak vibe, ya know? It’s all about tender, sliced ribeye mixed with soft onions, peppers, and even some mushrooms if you’re into that. The beef broth and Worcestershire sauce blend together with tomato paste and a bit of brown sugar to make a sauce that’s rich and flavorful. And then you pile it into a soft bun and top it off with provolone cheese that just melts all over the top. It’s kinda messy sometimes, but that’s what makes it so dang delicious and fun to eat!
Ingredients
- Ribeye steak: its super juicy and loaded with protein, but can be a bit fatty.
- Olive oil: a good healthy fat that adds smooth flavor and helps cook the veggies.
- Yellow onion: brings a sweet crunch and fiber, making the dish aromatic and tasty.
- Green bell pepper: has a fresh taste with vitamins and fiber, adding color to the meal.
- Provolone cheese: melty and creamy, offering extra protein while balancing saltiness.
- Mushrooms: offer an umami flavor and low calories, boosting overall savoriness.
- Worcestershire sauce: its a tangy mix of vinegar and spices that balances the rich meat flavor.
- Tomato paste: deepens the sauce’s color and adds a slight sweetness with acidity.
- Brown sugar: a touch of sweetness that complements the savory meat really well.
Ingredient Quantities
- 1 lb thinly sliced ribeye steak
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced thin
- 1 green bell pepper, cut into strips
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (optional but real tasty)
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- Salt to taste
- Freshly ground black pepper to taste
- 4 soft hoagie rolls or buns
- 4 slices provolone cheese
How to Make this
1. Heat the olive oil in a large skillet over medium-high heat. Season the ribeye steak lightly with salt and pepper, then in batches, cook them until they’re nicely browned. Remove the steak and set it aside.
2. In the same pan, toss in the thinly sliced onions and green bell pepper strips; if you want, add the sliced mushrooms too. Let them cook for about 3-4 minutes until they start to soften.
3. Stir in the minced garlic and let it cook for about 1 minute until fragrant, being careful it doesnt burn.
4. Return the browned steak to the skillet with the soft veggies.
5. Pour in the beef broth, then add the Worcestershire sauce, tomato paste, and brown sugar. Stir everything up until the ingredients are well mixed.
6. Bring the mixture to a simmer and let it cook for about 3-5 minutes so the sauce thickens a bit and all the flavours meld together.
7. Taste the mixture and adjust the seasoning with extra salt and pepper if needed.
8. While the filling is simmering, open your hoagie rolls or buns. If you prefer, you can toast them lightly for some extra crispness.
9. Spoon the steak and veggie mixture generously into each bun.
10. Top each loaded roll with a slice of provolone cheese and allow the heat of the filling to melt the cheese slightly before serving. Enjoy your Cheesesteak Style Sloppy Joes!
Equipment Needed
1. Large skillet – you need this for searing the steak and cooking the veggies
2. Knife – for slicing the ribeye steak, onions, bell pepper, and mushrooms
3. Cutting board – to prep and safely chop all your ingredients
4. Tongs or spatula – handy for flipping the steak and stirring the filling
5. Measuring cups and spoons – essential for getting the beef broth, Worcestershire sauce, tomato paste, and brown sugar right
6. Garlic press or regular knife – to mince the garlic properly
7. Spoon – for stirring the sauce and later spooning the filling into the rolls
8. Toaster or broiler (optional) – if you want to toast the hoagie rolls or buns a bit
9. Plate – to temporarily set aside the seared steak while you cook the veggies
FAQ
Womens Tan Pu Midi Skirt Recipe Substitutions and Variations
- For the ribeye steak, you can use skirt steak, sirloin, or even flank if you’re lookin for something a bit different.
- If you don’t have olive oil, try using canola oil or avocado oil instead, they work pretty well in a pinch.
- Instead of yellow onion, you can use red or white onion which gives a slightly different flavor, but it’s still good.
- For the green bell pepper, you can swap with red or yellow bell pepper if you’re out or want a sweeter note.
- If you’re low on Worcestershire sauce, a mix of soy sauce with a splash of vinegar can do the trick.
Pro Tips
1. When browning the steak, dont crowd the pan. If you try to cook too many pieces at once, instead of getting a nice sear they end up stewin and getting chewy.
2. Make sure you add the garlic late in the process so it doesnt burn. A burnt garlic taste really ruins the flavor, so wait until the veggies are almost done.
3. Let the meat and veggies simmer for a little bit longer if you like a thicker sauce. It helps all the flavors meld together better without drying out the meat.
4. Toasting the buns just a bit can make a huge difference. It not only gives some extra crunch, but also stops them from getting too soggy once the filling goes on.
Womens Tan Pu Midi Skirt Recipe
This scrumptious creation combines juicy ribeye steak with caramelized onions, crisp bell peppers, and earthy mushrooms in a luscious sauce featuring Worcestershire, tomato paste and brown sugar. The filling is enriched with melted provolone cheese on a soft toasted bun for a fusion of classic cheesesteak and sloppy joe flavors.
4
servings
700
kcal
Equipment: 1. Large skillet – you need this for searing the steak and cooking the veggies
2. Knife – for slicing the ribeye steak, onions, bell pepper, and mushrooms
3. Cutting board – to prep and safely chop all your ingredients
4. Tongs or spatula – handy for flipping the steak and stirring the filling
5. Measuring cups and spoons – essential for getting the beef broth, Worcestershire sauce, tomato paste, and brown sugar right
6. Garlic press or regular knife – to mince the garlic properly
7. Spoon – for stirring the sauce and later spooning the filling into the rolls
8. Toaster or broiler (optional) – if you want to toast the hoagie rolls or buns a bit
9. Plate – to temporarily set aside the seared steak while you cook the veggies
Ingredients
-
1 lb thinly sliced ribeye steak
-
1 tablespoon olive oil
-
1 medium yellow onion, sliced thin
-
1 green bell pepper, cut into strips
-
2 cloves garlic, minced
-
8 oz mushrooms, sliced (optional but real tasty)
-
1/2 cup beef broth
-
2 tablespoons Worcestershire sauce
-
1 tablespoon tomato paste
-
1 tablespoon brown sugar
-
Salt to taste
-
Freshly ground black pepper to taste
-
4 soft hoagie rolls or buns
-
4 slices provolone cheese
Directions
- Heat the olive oil in a large skillet over medium-high heat. Season the ribeye steak lightly with salt and pepper, then in batches, cook them until they’re nicely browned. Remove the steak and set it aside.
- In the same pan, toss in the thinly sliced onions and green bell pepper strips; if you want, add the sliced mushrooms too. Let them cook for about 3-4 minutes until they start to soften.
- Stir in the minced garlic and let it cook for about 1 minute until fragrant, being careful it doesnt burn.
- Return the browned steak to the skillet with the soft veggies.
- Pour in the beef broth, then add the Worcestershire sauce, tomato paste, and brown sugar. Stir everything up until the ingredients are well mixed.
- Bring the mixture to a simmer and let it cook for about 3-5 minutes so the sauce thickens a bit and all the flavours meld together.
- Taste the mixture and adjust the seasoning with extra salt and pepper if needed.
- While the filling is simmering, open your hoagie rolls or buns. If you prefer, you can toast them lightly for some extra crispness.
- Spoon the steak and veggie mixture generously into each bun.
- Top each loaded roll with a slice of provolone cheese and allow the heat of the filling to melt the cheese slightly before serving. Enjoy your Cheesesteak Style Sloppy Joes!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 700kcal
- Fat: 40g
- Saturated Fat: 15g
- Trans Fat: 1g
- Polyunsaturated: 2g
- Monounsaturated: 20g
- Cholesterol: 100mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 50g
- Fiber: 4g
- Sugar: 8g
- Protein: 40g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 200mg
- Iron: 3mg
