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These Philly Cheesesteak Sloppy Joes were a HUGE hit at my house – everyone loved them. See how I make these delicious loose meat sandwiches kid-friendly, too!Philly Cheese Steak Sloppy JoesSloppy joes as a kid were pretty downright good. I loved the way my mom made them though…. instead of the canned “Manwich” sauce that you add to a pound of ground beef she’d make Campbell’s chicken gumbo sloppy joes – they were the best sloppy joes by adding a can of Campbell’s Chicken Gumbo soup to the ground beef. Try it – you might even find that you love it, too!So you might ask “Kate, why did you come up with this cheesesteak sloppy joes recipe then?” Well, isn’t everything better with a little Philly taste? It sure is!For example, you can see my Crock Pot Philly Cheese Steak Recipe – It has been pinned a whopping 200k 221k times! Wowsers!The rich flavors of these Philly cheese sloppy joes come together in a fabulous way. And, to all of the “true” Philly cheese steak fans – yes, you can even drizzle some Cheez Whiz on top to make these authentic Philly cheese steak sloppy joes. 😉These Philly cheese sloppy joes are delicious and completely worth adding to your meal rotation, but I have a few more favorites up my sleeve as well. This Crockpot Cheesesteak is superb as is this Campbell’s French Dip recipe.Are these easy to make sloppy joes?These are savory sloppy joes that are so full of flavor – you won’t even realize that these perfect sloppy joes are so easy to make! In my opinion, it’s the best sloppy joes recipe there is!What are good side dishes for sloppy joes?The best side dishes for sloppy joes is french fries, no doubt! But, in all honesty, the best sides for sloppy joes are anything that is lighter than the sandwich and can be picked up – tater tots, onion rings, etc. are all awesome sides for sloppy joes!What all is in these Philly Cheesesteak Sloppy Joes?What makes these so delicious? These ground beef philly cheesesteak sloppy joes are the perfect mix of flavors and simmering. Don’t question the goodness, just give in to the goodness, ok? Ha! Only kidding. You can leave ingredients out but I don’t recommend it. These are absolutely fabulous the way I have them written here.1 tsp cornstarch1/2 cup low sodium chicken broth2 tsp olive oil1 small yellow onion, diced1 small green bell pepper, diced1 1/2 pounds lean ground beef2 T ketchup2 T Worcestershire sauce2 tsp taco seasoning6-8 slices provolone cheese6-8 hamburger bunsHow to Make this Ground Beef Philly Cheese Steak Recipe:Heat the oil in a large nonstick skillet over medium high.Add the onion and peppers; sauté 3-4 minutes until tender.Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes.** If you have picky eaters like me, cook your onions and peppers separately and add them into the ground beef mixture later. Or, you could always chop the veggies up so well that they would never even know they were in the mix.Like this:Stir the ketchup, Worcestershire sauce, and taco seasoning into the ground beef mixture.Stir together the chicken broth and cornstarch and add it to the skillet; simmer for about 6-7 minutes, until mixture thickens to the consistency that you like.Scoop the sloppy joe mixture mixture onto buns, top with a slice of cheese, and place untopped sandwiches on a cookie sheet under the broiler until the cheese is melted. This will take 2-4 minutes.I like to also broil the tops of the buns a little bit, too.Serve warm with fries and enjoy!What to serve with Philly Cheesesteak Sloppy Joes:I am a huge fan of serving potatoes with philly cheesesteaks, so french fries are my go-to usually and they’re always a hit. Kettle chips would also be a fantastic side dish for phillys.More great recipes that you should try:Printable Cheesesteak Sloppy Joes Recipe:Philly Cheesesteak Sloppy Joes Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Calories 1500 kcalIngredients 1 tsp cornstarch 1/2 cup low sodium chicken broth 2 tsp olive oil 1 small yellow onion diced 1 small green bell pepper diced 1 1/2 pounds lean ground beef 2 T ketchup 2 T Worcestershire sauce 2 tsp taco seasoning 6-8 slices provolone cheese 6-8 hamburger bunsInstructionsHeat the oil in a large nonstick skillet over medium high.Add the onion and peppers; sauté 3-4 minutes until tender.Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes.** If you have picky eaters like me, cook your onions and peppers separately and add them into the ground beef mixture later.Stir the ketchup, Worcestershire sauce, and taco seasoning into the ground beef mixture.Stir together the chicken broth and cornstarch and add it to the skillet; simmer for about 6-7 minutes, until mixture thickens to the consistency that you like.Scoop the sloppy joe mixture mixture onto buns, top with a slice of cheese, and place untopped sandwiches on a cookie sheet under the broiler until the cheese is melted. This will take 2-4 minutes.I like to also broil the tops of the buns a little bit, too.Serve warm with fries and enjoy! […]

This is a sponsored post, all opinions are my own.Halloween has always been one of my favorite times of the year.Here in Iowa the color of the leaves start changing and you can feel a nip in the air in the mornings and evenings.Yet, some afternoons it’s still warm enough to wear that pair of shorts one last time paired with your favorite hoodie.It’s a time of the year that everyone seems warm, and grateful and down for all of the fun seasonal activities.It’s the season where we grab a cider at the pumpkin patch, carve pumpkins and savor the last few nice days … us Iowans know what’s around the corner, weatherwise.We are lucky that Hy-Vee Halloween plans are going off without a hitch and they’re here to save the day with some super fun Halloween recipes as well.This time of the year gives me all the feels for fun and festive food, too – and our friends at Hy-Vee have brought the party straight to us with some super fun Halloween inspired recipes.I am absolutely loving the October Seasons Magazine. You’ll find loads of recipes, helpful articles and some fun Halloween recipes, too. The Jack-O’-Lantern Party Tray, the Strawberry Ghosts and the Mummy Pizza are seriously adorable, and these are all foods that my kids would eat and go crazy over. Win, win!Head here to see all of the fun Halloween inspired recipes.Another fun resource is the Hy-Vee Halloween Guide here where you’ll find at-home activities, information on food allergy safe ways to celebrate, and downloadable coloring sheets for kids all perfect for helping to celebrate Halloween 2020 however you see fit.Planning on venturing out this Halloween to still have some spooky fun?Hy-Vee is hosting some fun Celebrate Halloween Events outside for socially distanced, kid-friendly activities and free giveaways!Below are the dates and hours and head here to see all locations that will be joining in on the fun.Saturday October 24, 10am to 4pmSunday, October 25, 10am to 4pmSaturday, October 31, 10am to 4pmBut, it wouldn’t be a post from me if I didn’t talk about how we can save money this Halloween however you plan on doing your celebrating, isn’t that right?How to save more at Hy-Vee Grocery Stores:If you’re shopping in person, be sure to look for the Low Price lockdown, which indicates a price drop on favorite items that are locked into a low price (just look for the red lock symbol on price tags) and when you see “Red” (the red down arrow with the smiling face on it) in stores, that indicates a price drop, too!If you’re planning on shopping online Hy-Vee Aisles Online make it easy to order groceries for pick-up. Just click here and get your order started. Then, you can pickup whenever’s handy for you! Be sure to check out the current deals here before you start your order!Or, use the Hy-Vee Aisles Online App to order from anywhere (love this!)Hy-Vee shoppers can save even more money on gas, earn exclusive deals and access digital coupons with the Hy-Vee Fuel Saver + Perks®.I can’t wait to see how everyone spends their Halloween this year! […]

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Looking for something lighter than ground beef but with a more distinctive taste than ground turkey? Try our best salmon burger recipe, plus five delicious ways to top it.

Burgers may be the most riffed-on food in the American canon, but let’s face it, the beef patty has limitations. Bacon, barbecue sauce, and blue cheese are a beef burger’s best buds, assertive enough to stand up to the taste of medium-rare chuck, but switch a burger’s central protein to something more refined—salmon, say—and a whole bunch of slathering possibilities present themselves. Lighter, healthier, and more delicate salmon burgers are no shrinking violets, but they are especially perfect for spring and summer. Salmon also happens to be one of the best fish to grill.
Here, then, is a base recipe for fantastic salmon burgers—flavorful, juicy, and substantial—followed by five tasty options for dressing them: mango, tomato, and onion salsa; soy rémoulade; roasted garlic aioli; jalapeño tartar sauce; and tzatziki. Go ahead and take your plate outside. Eating al fresco makes these taste even better. A glass of wine doesn’t hurt, either.
Related Reading: 11 Burgers without the Beef | The Ultimate Guide to Types of Salmon

What You Need to Make Grilled Salmon Burgers
Makes 8 burgers

2 large eggs

1 medium shallot, medium dice
3 tablespoons coarsely chopped Italian parsley leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
2 pounds skinless salmon fillets, pin bones removed and cut into 1-inch pieces
1/4 cup panko breadcrumbs
Vegetable oil, for the grill

Related Reading on CNET: The Best Places to Buy Fresh Seafood Online
Steps to Making Grilled Salmon Burgers
1. Make the burger mixture. Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses. Add about a third of the salmon and pulse 5 times until most of the large pieces are slightly chopped. Add another third of the salmon, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks. (Do not overprocess, as it will lead to tough, dry burgers.)
2. Transfer the mixture to a large bowl and stir in the panko until thoroughly combined. Divide evenly into 8 (3-inch) patties about 1/2 inch thick (they will be about 1/3 to 1/2 cup each).
3. Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
4. Using a flat spatula, transfer the salmon patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 minutes. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are just cooked, about 4 minutes more.

The Best Toppings for Salmon Burgers
Put down the ketchup and whip up one of these easy, delicious toppings instead.
Mango, Tomato, and Onion Salsa
Fruit salsa is a perfect partner to fish; feel free to play around with whatever produce looks and tastes best.

Makes 3 cups
Ingredients:

2 medium mangos, small dice (about 1 1/2 cups)
2 medium tomatoes, small dice (about 1 cup)
1/2 medium red onion, small dice (about 1/2 cup)
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
Kosher salt
Freshly ground black pepper

Instructions:
Combine all the measured ingredients in a small nonreactive mixing bowl. Season well with salt and let sit at least 20 minutes. Just prior to using, season well with pepper and mix thoroughly. Spoon onto grilled salmon burgers with slices of avocado.
Soy Remoulade
A dash of soy sauce gives this creamy sauce extra umami. You can also doctor store-bought mayo if you’re in a hurry, but it’s still best to give the flavors some time to meld in the fridge.

Makes about 1 1/4 cups
Ingredients:

2 large egg yolks
1 tablespoon Dijon mustard
1 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon Louisiana-style hot sauce, such as Tabasco or Crystal Hot Sauce
1 teaspoon soy sauce
1/4 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground white pepper, plus more as needed
2 teaspoons finely chopped capers
2 teaspoons finely chopped red bell pepper
2 teaspoons finely chopped shallot
1 1/2 teaspoons finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh Italian parsley leaves

Instructions:
Whisk the egg yolks and Dijon in a medium bowl until evenly blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream. Once all of the oil has been added, whisk in the lemon juice, hot sauce, soy, and measured salt and pepper until evenly combined. Mix in the remaining ingredients until evenly combined. Taste and season with additional salt and pepper as needed.
Roasted Garlic Aioli
Aioli is basically homemade mayo with garlic added—and it’s amazing. You can also make it with an immersion blender.

Makes 1 1/4 cups
Ingredients:

1 tablespoon roasted garlic purée (1 small head of garlic, drizzled with oil, wrapped in foil, and roasted in a 350°F oven for 40 minutes, then cooled and squeezed to remove the purée from the skins)
1 teaspoon Dijon mustard
1 egg yolk
1/2 cup extra-virgin olive oil
1/2 cup grapeseed or vegetable oil
2 teaspoons freshly squeezed lemon juice
Kosher salt

Instructions:
Place the roasted garlic, mustard, and yolk in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds. With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using.
Jalapeño Tartar Sauce
Zingy tartar sauce gets some heat from minced peppers; use more if you like things extra spicy.

Makes 1 1/2 cups
Ingredients:

1 cup mayonnaise
1 jalapeño pepper, seeded and finely diced
3 tablespoons finely chopped capers
3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
2 tablespoons finely chopped dill pickle
1 tablespoon finely chopped scallion (from about 1 medium scallion, white and light green parts only)
1/4 teaspoon freshly ground black pepper

Instructions:
Place all of the ingredients in a medium bowl and stir to combine. Cover and refrigerate until ready to use.
Tzatziki
This cooling cucumber, herb, and yogurt sauce gives a Greek spin to salmon burgers; try making the patties with some lemon, garlic, and fresh oregano to complement the topping.

Makes 1 cup
Ingredients:

1/2 medium English cucumber, peeled
7 ounces (scant 1 cup) whole-milk Greek yogurt

1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint leaves
1 teaspoon freshly squeezed lemon juice
1 medium garlic clove, finely chopped
1/4 teaspoon ground cumin
Kosher salt
Freshly ground black pepper

Instructions:
Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture but not totally minced. Mound the cucumber in the center of a clean tea towel, then twist the towel to squeeze the moisture from the cucumber. Place the cucumber in a medium bowl. Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving.
Related Video: Chimichurri Is Another Worthy Option

This post was originally published in 2014 and has been updated with additional links and text.

Photos by Chris Rochelle; styling by Fernanda Schlender […]