The Weeknight Table

Produce

• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 lime

Meat Department

• 1½ pounds shaved steak

Bakery

• 4–6 hoagie rolls or pretzel buns

Dairy

• 2 to 2½ cups shredded cheese (cheddar, American, or a blend)

Condiments & Sauces

• ¾ cup ketchup
• 1 tablespoon Maggi seasoning
• 1 tablespoon Worcestershire sauce

Spices & Seasonings

• 1 teaspoon onion powder
• 2 teaspoons garlic powder, divided
• ½ teaspoon red pepper flakes
• 1 teaspoon Cajun seasoning
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste

Baking / Sweeteners

• 1 to 2 tablespoons brown sugar

Oils & Pantry

• 1 to 2 tablespoons neutral oil

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Instructions

Heat a large skillet over medium-high heat and add the oil. Once hot, add the sliced onions and green bell peppers. Sauté until softened and lightly caramelized, about 5–7 minutes. Season lightly with a pinch of salt, then push the vegetables to the side of the pan.

Add the shaved steak to the skillet. Season it with onion powder, 1 teaspoon garlic powder, red pepper flakes, Cajun seasoning, Italian seasoning, salt, and black pepper. Cook the steak, breaking it up as it browns, until mostly cooked through and combined with the onions and peppers.

In a bowl, whisk together the ketchup, Maggi seasoning, Worcestershire sauce, lime juice, brown sugar, remaining 1 teaspoon garlic powder, salt, and black pepper. Taste and adjust sweetness or acidity if needed.

Pour the sauce into the skillet and stir until everything is evenly coated. Reduce the heat to medium and let the mixture simmer for 5–10 minutes, allowing the sauce to thicken and cling to the meat and vegetables.

Stir in the shredded cheese and cook until fully melted and gooey throughout the mixture.

Toast the hoagie rolls or pretzel buns until golden and warm. Spoon the cheesy sloppy joe cheesesteak mixture into each bun and serve immediately while hot and messy.