Turkey Tuesday: Turkey Philly Cheesesteak Sloppy Joes

Who says you need beef for Philly Cheesesteaks?

Okay,  most people.

But you all know that I am not most people and that – in fact – I prefer ground turkey in most recipes because it’s so versatile and marries so well to other spices and flavors.

So of course when I saw a recipe for Philly Cheesesteak Sloppy Joes I had to try it with ground turkey. And I’m telling you, people, it was amazing! This recipe has plenty of flavors and veggies along with the meat, and it all came together quite beautifully with some melty Provolone cheese.

I served this on brioche buns, which I love. There’s something decadent about the slightly sweet and buttery brioche bun and the savoriness of the sloppy joes. 

This is a great weeknight meal – it involves a little chopping but overall, it all comes together quickly. 

How will you #tryturkey this week?

Lara

Philly Cheesesteak Sloppy Joes (with ground turkey)

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Ingredients

  

• 1 16-ounce package JENNIE-O® Lean Ground Turkey
• 4 tablespoons butter divided
• 1 small yellow onion diced
• 1 small green bell pepper diced
• 8 ounces brown mushrooms minced
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon cornstarch
• 1 cup beef broth
• 8 ounces Provolone Cheese Slices chopped
• 6 brioche hamburger buns

Instructions

 

• Melt 2 tablespoons butter in a large cast iron skillet.
• Add the ground turkey and brown until full cooked (ground turkey should reach 165 degrees F.)
• Remove the turkey (you can leave the fat) and add the remaining 2 tablespoons butter and the onions, bell peppers and mushrooms.
• Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
• Add the turkey back into the pan.
• In a small cup mix the beef broth and cornstarch together
• Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
• Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), about 5 minutes.
• Turn off the heat, add in the provolone cheese.
• Served on toasted brioche buns.

Notes

Adapted from DinnerThenDessert.com

Tried this recipe?Let us know how it was!