Beef Stroganoff Sloppy Joes

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Rich, savory beef stroganoff piled onto a toasted brioche bun with melty Swiss cheese and crispy fried onions. Ready in one skillet in about 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Difficulty: Medium

Servings: servings

Author: Haley Herridge

Ingredients

1 lb. 80/20 ground beef
2 tbsp olive oil
3 tbsp butter divided
8 oz. shiitake mushrooms finely chopped
3 cloves minced garlic
1 tbsp worcestershire sauce
1 tsp soy sauce
1 tsp dijon mustard
1 tsp paprika
½ tsp dried thyme
salt and pepper to taste
1 cup beef broth
1 tbsp cornstarch
½ cup sour cream
4 brioche buns
4 slices swiss cheese
crispy fried onions for topping

Instructions

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned and fully cooked through, breaking it apart as it cooks. Season with salt and pepper.
1 lb. 80/20 ground beef, 2 tbsp olive oil, salt and pepper to taste
Push the beef to one side of the skillet and add 1 tablespoon of butter along with the chopped mushrooms. Cook for 6–8 minutes until the mushrooms are deeply browned and most of the moisture has cooked out.
3 tbsp butter divided, 8 oz. shiitake mushrooms
Add the garlic and cook for another 30 seconds until fragrant.
3 cloves minced garlic
Stir everything together, then add the Worcestershire sauce, soy sauce, Dijon mustard, paprika, and dried thyme. Cook for 1–2 minutes to let the flavors develop.
1 tbsp worcestershire sauce, 1 tsp soy sauce, 1 tsp dijon mustard, 1 tsp paprika, ½ tsp dried thyme
In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour into the skillet and simmer for 2–3 minutes until slightly thickened.
1 cup beef broth, 1 tbsp cornstarch
Reduce heat to low and stir in the sour cream along with the remaining 2 tablespoons of butter until smooth and creamy.
½ cup sour cream
Toast the brioche buns if desired. Top the bottom bun with a slice of Swiss cheese, spoon over the beef stroganoff mixture, and finish with crispy fried onions before adding the top bun.
4 brioche buns, 4 slices swiss cheese, crispy fried onions

Notes

The mushrooms make or break this recipe, so give them the full 6-8 minutes until they're deeply browned and shrunken, not just softened. That's what gives the filling its stroganoff flavor.
Mix the cornstarch and broth together in a small bowl before it hits the pan. Adding cornstarch straight into the hot skillet is what causes lumps.
Stir in the sour cream over low heat, off a hard simmer, so the sauce stays smooth instead of splitting or turning grainy.
This recipe runs rich between the butter and sour cream, so it's not ideal for a low-fat or low-sodium diet as written. Light sour cream and a little less butter will work, though the sauce will be thinner.
Frozen or pre-chopped mushrooms release more liquid as they cook, so give them a few extra minutes to reach that same deep, browned result.
Toast the buns lightly before assembling. A soft, untoasted bun turns soggy fast under the warm, creamy filling.
Store-bought crispy fried onions work perfectly here, so there's no need to make your own.
For more heat, add a pinch of red pepper flakes with the paprika. It won't change the overall flavor, just adds a kick.

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