Philly Cheesesteak Sloppy Joes {30-Minute Meal}
Quick and easy, these Philly cheesesteak sloppy joes are going to save dinner night, I just know it. Plus, they’ll be on the table in 30-minutes or less. Yum!
I’m obsessed with new recipes.
Though we have our standby, go-to meals, it makes me a little irritated and grumpy thinking about eating the same things for the rest of forever.
Even with the landscape of blogging changing – and many bloggers (including myself, at times, like with this sour cream banana bread) taking recipes out of the archives and reposting them with a new date – I’ll never be able to give up my love for a brand new amazing recipe.
I had someone say to me the other day that they are overwhelmed by all the recipes coming at them in their feed, google searches and on their screen! They can’t keep up.
And they wished food bloggers everywhere would stop posting new recipes and stick to updating the ones they already have on their sites (kind of a “stick with what you know” type of message).
Of course, I immediately unfriended this person.
Ok. Not really. But I couldn’t believe we had managed to exist on different planets in terms of new recipes vs already posted recipes.
It made me curious to know how YOU feel.
Do you like seeing brand new recipes? Or are you like my friend-who-narrowly-missed-being-unfriended…and do you want to see only archived tried-and-true recipes above sparkly new ones?
Maybe a mix of both?
Just curious. You may not have an opinion, and that’s ok.
I, personally, have an opinion about everything, so if you do have a preference, let’s hear it in the comments below.
These Philly cheesesteak sloppy joes are a NEW recipe.
Yahoo for new recipes! Seriously, love them.
And yes, I know that by using the term “Philly,” I’m opening myself up to some potential criticism here.
Let me assure you that I am NOT claiming these Philly cheesesteak sloppy joes to be just like a Philly cheesesteak sandwich.
They aren’t authentic. You aren’t going to find them in Philadelphia or anywhere close, most likely.
And I promise, I’m not trying to offend a single soul with the title.
With disclaimers aside, let me tell you that what they are is a delicious mashup of Philly cheesesteak flavors stuffed inside a tender bun and smothered in melty provolone cheese.
And they are so, so delicious.
Even better? These delectable little Philly cheesesteak sloppy joes can be on your table in 30 minutes or less (20 minutes if you are totally rockin’ your dinnertime A-game).
It took me a long time to get on board with sloppy joes (think: therapy sessions needed regarding the traumatic sloppy joes of my youth).
But once this classic (and crazy tasty) sloppy joe recipe came into my life, I’ve occasionally lived life on the edge experimenting with sloppy joe flavors.
Like, these turkey and Swiss sloppy joes. At first glance, they seem a little, well, weird.
As in, who would dare throw those flavors into a sloppy joe?
Some of you even expressed skepticism (it’s ok, skepticism is allowed here), but if you read through the recent comments on that post, you’ll see that turkey and Swiss were meant to be sloppy joe flavors (lots of you love this recipe!).
Same goes for Philly cheesesteak flavors. They just work in a sloppy joe.
While storebought buns are going to work JUST FINE here, if you are in the market time-wise to get homemade buns on the table, these French bread rolls or their fluffy whole wheat counterpart are my go-to for recipes like this.
I roll pieces of dough (about 3 ounces in size) into balls and then flatten slightly with the palm of my hand.
Let rise. Bake.
And just like that, you’ve got yourself some homemade buns that will seriously rock your world.
I freeze these baked (and cooled) rolls all.the.time.
The ones you see pictured in this post were frozen and defrosted and lightly warmed for the express purpose of using them for the Philly cheesesteak sloppy joes.
Ok, now get your sloppy joe on! This Philly version is worth the throwback to the good ol’ days of sloppy joes for dinner. Hope you love them!
What to Serve With This
- Green salad or this Amazing Romaine Salad
- Homemade Tater Tots or Baked Cheesy Zucchini Fritters
- Fresh fruit and/or vegetables
One Year Ago: Simple Creamy Chicken and Wild Rice Soup
Two Years Ago: Perfect Pumpkin Chocolate Chip Cookies
Three Years Ago: Dinner in a Pumpkin
Four Years Ago: Overnight Steel Cut Oats
Five Years Ago: Cinnamon Apple Cider Muffins
Philly Cheesesteak Sloppy Joes
Ingredients
- 2 pounds lean ground beef or ground turkey
- ½ cup chopped yellow or white onions, about 1 small-medium onion
- ½ to ¾ cup chopped green bell pepper, about 1 large or 2 small-medium peppers
- 8 ounces (227 h) white button or baby bella mushrooms, stemmed and finely minced (see note)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup (36 g) all-purpose flour
- 1 ½ cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup BBQ sauce (see note), use a brand/recipe you love
- Provolone cheese slices, for serving (or other cheese of choice)
- Buns, for serving (see note for my go-to homemade recipe/method)
Instructions
- Heat a large, 12-inch nonstick skillet over medium heat and add the meat, onions, bell pepper, mushrooms, salt and pepper. Cook, stirring often to break the meat into small pieces, until the meat is evenly and completely cooked and the vegetables are tender, 5-10 minutes. Drain excess grease.
- Sprinkle the flour over the meat/veggies and stir to combine. Cook the mixture over medium heat for 1-2 minutes, stirring often (this helps cook out the flour taste).
- In a bowl or liquid measuring cup, whisk together the beef broth, Worcestershire sauce, and BBQ sauce.
- Over medium heat, gradually add the sauce mixture to the skillet, stirring with a wooden or silicone spoon or spatula. Bring the mixture to a simmer and cook for 4-5 minutes until bubbly and thickened. Add additional salt and pepper to taste, if needed.
- Serve the sloppy joe mixture on buns topped with a slice of provolone cheese (or other cheese of choice). For a meltier cheese, place the assembled sloppy joes in a 350 preheated oven for a few minutes before serving.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Love love love your new recipes!!❤️ These look delicious:)
Thanks, Jill!
Looks wonderful! I personally like a mix of old and new recipes. We love your recipes! When I try something new, my husband always asks me “is this one of Mel’s?” He loves your recipes! Thanks!
Ah, that’s so cute! Thanks for the comment, Sharon!
I love both old and new. I’ve followed your blog for YEARS and i’m curious which recipes you continue to use in your own meal-time rotation. So bringing up an old recipe to remind us how awesome it is is very welcome! Also- I have your Smoky Honey Cilantro Chicken in the crockpot right now! Can’t wait to try it tonight for dinner 🙂
Oh boy, that smoky chicken is amazing. I hope you love it!
Hi Mel, I’m a long time fan but have never commented before. I LOVE them all, new and old and updated. Really enjoy your site and all your info. YOU ROCK!!! 😉
Sincerely,
Barb
Thanks so much for commenting, Barb! You made my day happier.
Hi Mel,
I love seeing new recipes! I also have my recipes that I go back to, but new keeps it exciting! I plan to put these on the menu this week. And I also have you to thank for loudly declaring to anyone who will listen that I REALLY want an Instant Pot for my birthday!
Another note, I love to see the photos with the recipes. Your photography is amazing!
Truer words hath never been spoken: new recipes keep it exciting! I so agree, friend. Thanks for your kind words! I hope you get that darn Instant Pot!
I love new recipes Mel. ❤️❤️ And I think there is always room in my life for a good new recipe no matter how many tried and true recipes I collect. This one looks delish.
Thanks, Heather!
I agree with you Mel! The idea of never cooking a new recipe for myself and my family again, even while eating all of our favorites, sounds depressing. I love new stuff! There will always be some favorites that I go back to over and over again, but I don’t want to eat them exclusively.
And holy smokes, your friend doesn’t HAVE to try a new recipe just because it shows up in her/his email! Haha! I don’t. Sometimes I read a recipe and it just doesn’t seem up my alley. And sometimes I don’t have time and we eat leftovers. And sometimes we try a new recipe and like it fine, but don’t feel any need to make it again. And that’s ok too.
I do like knowing what your most classic version of a recipe is for well-liked basic foods like brownies or chili. I am slowly building my own personal cookbook of all my favorites which I want to include a recipe for each classic dish, but I also think it my cookbook will never be done. It will always be changing.
Thanks for your wonderful blog and recipes Mel! We used it all the time!!!
Thanks for your feedback, Nicole! I love the idea of your personal cookbook – great idea! As much as I love trying new recipes, I’m like you – there’s a lot of nights out of time, sanity, or other reasons that we are eating toast and eggs or leftovers or whatever. Time and a season for embracing all the new recipes, right?
New recipes!! I love to try new things, and can’t handle having the same thing for dinner more than once every few months. Thank you for your wonderful site!
Me either – I get tired of the same thing. Thanks, Shelly!
I love that you provide new recipes frequently. There is so much food and flavors out there that need to be tried out. Yet, I also find that I appreciate when you update old recipes, reminding me to give them a try. Thanks for all you do!
Thanks, Stacy!
oh gosh, I feel compelled to post a comment (I’m usually more of a non – commenter) BUT do not stop posting new recipes Mel…pleaseeeeeee!!! I love all your recipes and they are my go to. I might not feel like a particular one right when it’s posted that doesn’t mean I won’t come back for it or someone else won’t like it or make it. Now for the overwhelmed…..it is easy to delete recipes if you are overwhelmed but don’t make the rest of us suffer…. pretty please. It must have been a temporary lapse of sanity of that person, so be nice Mel and don’t unfriend them. They might need you more than you will ever know hahahaha!
Thanks for commenting, Patty! And don’t worry at all – I’ll be posting new recipes til the day I die, I think. I just can’t be stopped! And I’ll also take your advice and try to be nice to everyone who tells me to stop talking about food. 🙂
My kids hate sloppy joes. They turn up their little noses at them. My husband and I are baffled. Who hates sloppy joes?! Doesn’t stop me from making them. I have a Rachael Ray recipe I found years that we like and keep coming back to. Which is how I do recipes. I used to always be trying out new stuff, but it got tiring and I could never guess what my family’s reaction would be. So now I stuck with tried and true favs, and when something appealing goes across my feed, we try it out. So I like it when bloggers highlight old recipes, but I still want new ones too.
I actually feel for your kids. I hated them growing up, too. I think you are smart to stick to the ones that have been winners instead of constantly trying new variations.
Mel – I saw your Instagram post and had to get in on the action. Honestly I like a mix of old and new. I like your timeline when you send new recipes or when you rehash an older one. I can’t keep up with the bloggers that blast out once a day. There’s not enough time to make everything I pin, save and see. Keep up the good work!
Haha, thanks for hopping over to weigh in, Patricia!
I’d say keep doing whatever you’re doing. 🙂 We enjoy the old and new both! These sandwiches are going on the menu this week!
Hope you love them, Jo!
We have our old standbys that we love, but I have to say….anything gets boring after awhile. I love trying new recipes! But then I just really like food. I used to love to help my mom in the kitchen as a teenager just because I loged meal planning and having a say in what we were going to eat. And my girls are the same way! That’s one reason we love your blog so much—because when it comes to food, variety is really the spice of life!
Thanks, Mistie! Basically, I just love other people who really love food. Kindred spirits.
I like a mixture of both old and new with the emphasis on new. Having said that I’d be okay with not as many per week cuz I’m so behind on recipes I want to try from your blog, it’ll be an eternity before I get to them all!
I think I’ll be posting a bit less just to keep up on my sanity (and not walk away from blogging entirely), so that may be a benefit for you after all! 🙂
I’m like you. Not a blogger but I make about 4-5 new recipes a week. Friends think I’m crazy but I get bored. For me, making the same recipe 3 times a year is considered “in my regular rotation” lol. My family enjoy the variety. That said, I love when you post older recipes too I may have missed. I’ve followed you since around 2011 I think and I have subscribed and unsubscribed to many since, but your site will never see the unsubscribe button! Even my family know your name and know they’re getting something yummy when I tell them we’re trying one of Mel’s recipes tonight!
Can’t wait to make this. Last week I tried an Instant pot Philly cheesesteak recipe and we all about died of ecstasy! Seriously was not expecting it to be that good! I know this will be different but delicious, no doubt!
You’ll always be one of my favourite bloggers Mel! Thanks for your awesome inspiration!
PS: You’re the one that made me Pinterest crazy years ago and I still use your system for filing recipes (keeping the new away from the T&T). The only difference is I keep all my T&T boards secret! Teehee!
I love that about you, Tara – adventurous in the kitchen and you love to try new recipes! I love variety, too. Thanks for your kindness! It means a lot. Love that you are still using Pinterest for recipe organization (me, too!)…and I’d like to hear more about that amazing IP philly cheesesteak recipe if you have time.
New recipes from you, Mel! Everything you post is A+. I can’t complain about old recipes though, they remind me to make delicious stuff I haven’t made in a long time.
Thanks, Angela!
I think you have a great balance going right now! It’s nice for you to highlight one of your older recipes occasionally, but I looove all the new ones you share. Plus, your website is organized so nicely that it’s easy to look back and find all the yummies already there.
Yes! Your website is so well organized, you can always find an old recipe. Or perhaps a new one that you finally want to try a month or two later. I can always find what I am looking for on your site. I LOVE THAT!!!! Thank you!
I’m reading all these comments and it cracks me up that so many readers feel OBLIGATED to try the new recipes they receive. Haha!!! It’s ok to just skip some or even all!
Thanks, Carmen!
And thanks to you, too, Nicole…appreciate the feedback! And I agree, sometimes you just gotta skip a new recipe and come back to it later (no guilt!).
Found similar recipe online a few months ago. Since our family likes green peppers and mushrooms, thought it’d be nice change of pace. Using canned mushrooms (drain/chop) and part of liquids from draining + 2T. ketchup for sauce works. Also chop up provolone to stir in right before serving for cheesy meltiness throughout.
Sounds delicious!
I definitely like both new and reposted. I have so many I can’t keep up!
I know, I kind of feel that way, too, sometimes. As in, how will I ever try all these recipes before I die?
I don’t mind a few recipes being brought to the front (I enjoy your Recipes the World Forgot), but I’ve been reading your blog for a long time, and frequently search through your older recipes, so I would be disappointed to only see the same stuff recycled forever and ever. Hope that helps.
Yep, that totally makes sense!
New New New! I love using all your recipes but get excited seeing what New things you create because I know you test them out. I’ll search for the oldies ( and do) as needed. (I do love the Recipes the World forgot series & your holiday menu ideas that feature oldies.) More often then not my taste buds need new flavors and appreciate your efforts. I like to try out a few new recipes a week just to keep expanding my skills and flavors. What can I say, I love food.
Also, yesterday we blessed our baby, and had the typical luncheon afterwards. My sister was asking for the recipe for a few things and when I said they were ALL from your site she just said ” of course, why do I even ask?” We laughed because every family gathering, church thing, & basically every day involves at least one of your recipes. She should know by now that it’s not me, it’s you! Haha. ( I’ve been following the blog from the very early days of My Kitchen Cafe. 🙂 )
Thanks for all you do. Really- it is a big part of my life!
Oh boy, if you’ve been around since THOSE days, you really are a loyal reader! 🙂 Your comment made me laugh – I’m glad the recipes worked out for your baby blessing. Thanks for making my day and making me smile.
Um, isn’t the WHOLE POINT of Facebook to see a bunch of new recipes? I mean, aside from the obvious (stalking ex-boyfriends and seeing pictures of your nieces and nephews), of course.
And, by the way, I am now DYING to have these delectable nuggets of joy right NOW but I’m sadly stuck at work.
🙂
I love both. I love to see new recipes but also love to see the old ones updated/highlighted. Like someone said above, I know I can always count on your recipes- that you have made them a number of times and they will be successful (unlike some other bloggers) so your time is appreciated! One reason I like to see old recipes is because I don’t want you to feel too much pressure to get new content out all the time and get burned out. After following you for over 8 years, I don’t want you to ever quit! I also love Recipes the World Forgot and your Gift Guides. Thanks for all your work!
Thanks, Carrie! I’ll admit that I do get a bit of blogger burnout sometimes…but it usually has nothing to do with posting the recipes – it’s all the other administration stuff that goes into blogging. I hope I’m around for a long time, even if it means I might post less overall just to keep up on life. Thanks for commenting!
I like the combination of new and old. I love this recipe though, it’s very similar to one i already make. When i make it, i usually double or triple it and freeze it. It reheats very well. I am definitely going to try your buns recipe. I love your idea of making and then freezing them, thanks!
That’s good to know the filling freezes well!
Yes to both.
I will buzz through my list of recipe sites each week and take note of the ones I’m interested in making. If I have time, I will dig into the archives (your site is great for that thanks to the categories you’ve listed).
I’d say keep doing what you’re doing
Thanks!
I’m thinking the “old vs new” debate may reflect bigger personality tendencies rather than just kitchen issues. Some people like to have ALL the choices before they make a decision (my second daughter) and other people only want to choose between 3 options max (my older daughter and myself). In our family this holds true for everything from clothes shopping to buying a car to planting flowers. So maybe some readers thrive on variety and new and choices and others simply get mentally drained by the effort of curating it all. Just a thought.
You might be right, Teri. I’m thinking there’s quite a bit of psychology hidden in this comment thread. 🙂
New recipes are my favorite! I have dozens printed and filed and am constantly trying new things. We only repeat our absolutely favorite ones. So PLEASE never stop giving us new content. It makes life so much more happy!
You got it! I have so many new recipes up my sleeve for the next couple months, it isn’t even funny!
No question, new recipes!
🙂
I feel like your “The best recipe” section and one year ago and two years ago links with old recipes are a great place to look for the tried and true and reminders of recipes that you might have missed. I say new recipes all the way–but these features serve those who might want to keep to your classics.
Good point, that best recipe section really is a trove of tried-and-true favorites! It’s a great place to start for recipes I love from the archives.
I love new recipes if they come from you, Mel, because I know you don’t post until it’s tried and true. Many bloggers seem to post immediately after finding a new recipe without really testing it out first, and they can be pretty underwhelming as a result. I love love love your recipes and think you have a pretty good mix going with a lot of new ones (it’s what you love, so keep them coming!) and the occasional one from the archive. I can’t believe some of the great recipes I’ve missed over the years of following your blog, and am always happy to see archived recipes pop up, especially since I know it’s probably been updated since the last posting. This is my personal opinion, but I think pretty much all of us would agree that you’re doing a fantastic job and we love the way you post! Keep it up!! Thanks again for all you do for us!!
Thanks for the feedback, Amy! I try really hard to make sure I don’t post a recipe until I’ve made it several times and worked out all the user errors. Thanks for acknowledging and recognizing that! I’d feel terrible if my recipes were just posted for the sake of new content – sure, that means I probably don’t post as much as I could, but I’m shooting for quality over quantity, right? 🙂 (not saying that everyone will love every recipe, but I think you know what I mean)
I completely agree!!! I TRUST you for this very reason. I know you’ve really tried every single recipe. I feel like I just don’t have enough time (or maybe it’s skill/intellegence/passion) for Pinterest or blogger recipes that haven’t really been tried. Plus you edit your posts and recipes!!! I don’t know if I have ever EVER found a typo! I hate being knee deep in a recipe, then finding a typo that confuses the recipe. Ugh! So frustrating! I can completely tell you’re going for absolute quality and authenticy. I love you don’t do sponsored product posts.
Sometimes I wish I could be you, but then, why? You already exist and are rocking at being you! I’ll just keep being me and be bulstered by all that you do!
2 things:
1. Give me all the new recipes!! 🙂
2. I found a Philly cheesesteak sloppy joe recipe on Pinterest a few weeks back and almost pulled the trigger on trying it, except I didn’t, because it didn’t come from YOU. You’re my go-to food blogger that never lets us down 🙂 so now that Mel has posted this, it’s time to give them a try.
Ah, thanks, Katie! That made me feel so good. I hope you like these sloppy joes!
I love, love, LOVE new recipes (my personal favorite) but I also really enjoy your “recipes the world forgot” series..and the bonus with those is you get about 6 different recipes in one post!!
That’s one of my favorite series, too! I’m glad you like it…sometimes I remind myself of some amazing recipe in my archives I’ve forgot about over the years, and I want to weep, I’m so happy that the recipe found it’s way back to me.
New recipes ALL THE WAY! I understand reposting a favorite every once in a while, but I usually steer away from blogs that just repost the same things. What’s the point of keeping up with them? I’ve pretty much combed through all of your recipe archives and I think all of us are completely capable of using the search feature for finding old recipes 🙂 That’s the point of the archives! Keep posting Mel, I love them!
Thanks, Kim!
Two hands up for new recipes! I am always excited to see a new recipe on food blogs and feel cheated when bloggers just repost an old recipe. Of course it is nice to be reminded of an older post from time to time or to be notified of updates to the recipe but I certainly hope that is the exception rather than the rule. It is so easy to search a site for old recipes that readers can do that for themselves. I frequently do!
Yeah, I kind of agree. I like highlighting old recipes but the emphasis on new recipes will always be heavy on my blog, I think. I can see an argument for both (especially for strategic bloggers that are working hard to improve SEO and other important technical aspects of blogging).
2 things – 1) I’m from Philly and these sound delicious and 2) I love new recipes – my husband jokes that I never make the same thing twice (another reason he is the one for me since he will try anything (except mushrooms so I will have to dice these in very, very tiny pieces to sneak them in)) Now trying new recipes is both good and sometimes not so good for me – good when I am trying them on my family and oh well! if it doesn’t go as planned. Not so good when I try something for the first time to serve to guests or to bring to a big family get together and it doesn’t go according to plan. But hey, life goes on 🙂
Phew! Thanks for the assurance that I didn’t offend every resident of Philadelphia by posting this recipe, Patricia. 🙂 You sound so much like me – I can’t eat the same thing every day, so I love trying new recipes!
I’m a new recipe kind of gal, BUT I do appreciate when bloggers highlight a favorite/MUST MAKE recipe that is lost deep in the archives that we may have missed in years passed. I enjoy taking a glance at your at your section of recipes posted “One Year Ago, Two Year’s Ago,” etc. to be reminded of oldies-but-goodies. Mel, I want to give you a fist bump for having a very user friendly search tool that allows us to find just what our tastebuds are looking for.
Thanks, Jen! I’m glad the search tool helps. I’m actually tweaking it just a bit to make it even better, too (it’s been having some glitches where the bar disappears, so if you’ve encountered that, I apologize).
I love new recipes!! I guess I’m the total opposite bc I get disappointed when it’s a recipe repost from the archives.
I can totally understand that! I love new recipes, too.
Yeah, I don’t understand the reposting thing. Every now and then as a way to highlight an old favorite is great, and I love how you do that in just the right amount, but how boring (and lazy?) for another blogger to just keep reposting the same recipes over and over again. If a person’s feed is overwhelming them, they can unfollow the sites that are least helpful for their purposes. But personally, I mainly just want to get new ideas for meal planning, not recycled ones. Blogs that just post the same recipes on repeat would be no more useful than a printed cookbook—which has its place in my kitchen for sure—but why not make the most of the possibilities of online publishing? 🙂
Yeah, I love new ideas, too. But agree that sometimes highlighting old favorites are helpful…especially if someone is new to a particular blog.
I like both old and new. I cook/bake for one – me so a bit different than most readers, maybe. Except for baking, I rarely make a “recipe” but I love inspiration for combinations I haven’t tried and this Philly cheesesteak sloppy joe is a great example. I love the flavors of a “Philly” and this is a great variation.
I enjoy the recycled as well as new because they all have the potential to inspire a new thought in my routine. I always look at the “Weekly Menu” and often find something there that is interesting that I hadn’t thought of.
Bottom line – I think if you post what YOU love: new or archived, “we” will love it because ultimately it is your passion for good food for your family and just “you” that makes this blog a wonderful place to visit!
Thanks, Liz! I think you are right, it ultimately boils down to me posting what works for my family (and what we’ve been eating!). I kind of like the mix of old and new with a HEAVY emphasis on new, exciting recipes. 🙂
New recipes for sure! I do love your “Recipes the World Forgot” posts from time to time, as I sometimes wonder how I’ve missed trying ones you love… a problem quickly rectified… but I can (and do!) regularly search your site for recipes already. Yay for new!
Now if you were wondering a favorite category, I’d vote for healthy, but all things in moderation, right? 🙂
Thanks for the feedback, Alicia!
And I love the Recipes the World Forgot series, too. I have some good ones coming up for the holidays.
New recipes all the way!!!!! If you have a good search tool (which you do), it’s easy to search out the older recipes. I come to the main page of blogs MOSTLY to find new recipes!
I use Pinterest to organize the old recipes that I definitely want to keep track of.
Sounds like a great system, Bridget!
I am so glad you brought this subject up. I have always wished bloggers would post more of their archived recipes. Of course new recipes are still good too. I would say half and half would be my preference.
I think that the cooks that have more experience in the kitchen would probably prefer new recipes. But for those of us who are still learning, highlighting old favorites would be really helpful in establishing a “go to” group of recipes. Maybe highlight recipes that everyone really loves.
Super feedback, Jessica! I can totally understand what you are saying…and I agree it’s possible and good to have a mix of both. Thank you!
Mel has an awesome part of her website labeled “favorites.” She highlights all the best from several categories. I would recommend checking it out!
Always looking for something bright, shiny and new!! Thanks for being the one blogger that I continue to read over the years!!
Thanks, Susan!
I like both new recipes and updated “oldies” I may have missed first time around. If I’m like most of your readers, some of your recipes are on heavy rotation in our homes (say hello Quick and Easy Chicken Cordon Bleu!) and I wonder if we actually make these recipes more often than you do since blogging keeps you in more of a ‘create’ mode than it does us? I’m always curious if many of your recipes have been ‘one and done’ just due to the fact that you’ve created so many over the course of your blog’s lifetime and continue to do so? (The ChocoFlan, for example…I’m so drawn to it but it intimidates me and I wonder if you’ve made it more than just that one time?) Btw: Thanks for all the recipes…you do the hard part yet I get all the credit at home!
That’s actually a great question, and yes, I think those of you making the tried-and-true favorites are probably eating them more than we are but ONLY because I’m usually busy testing and creating new recipe content. However, we still have serious standbys (the ones I talk about a lot: spaghetti, sweet and sour chicken, lots of the Instant Pot meals). I actually commented to my husband the other night how sometimes I wish I could take a two month break from blogging – not leave it completely – but take a sabbatical, if you will, so we can see what it’s like to eat like a normal family (meaning, not trying something new most days of the week). I will say that in testing a recipe to post, I always make it at least twice…usually three times. And I seem to still cycle through the archives. Like that Chocoflan dessert, for instance, I’ve made it probably a dozen times over the years. There are a handful of recipes from the early (scary!) days of blogging that I haven’t made in almost a decade, but most of the recipes on here truly are our family’s favorites. Thanks for the comment!
Thanks for the reply Mel! I always love the sneak peeks into the food blogger’s world. As for the Chocoflan….if you’ve successfully made it a dozen times (and have I mentioned how much I appreciate how often you test potential recipes??), then there’s no reason for me to keep putting it off!
Ooh Mel I’m so curious what recipes from your early blogging days you don’t make anymore. I like knowing I’m making stuff that you still make now! Is that weird?!
I love new recipes, but don’t want to loose the classics. I’m definitely on the team of both updated old recipes and new ones!
And I live just outside of Philadelphia, so when I make these they will technically be in Philly!
Haha, thanks for bringing a level of authenticity to the recipe (well, at least the batch you’ll eat at home!).
I for one,LOVE your new recipes!!! I seriously get so so excited when you post something new. It is like unwrapping a present when I open your email. Please never stop posting new recipes. Your hard work is super appreciated.
You are like me, Cyndi! A new recipe is as exciting as Christmas morning! Thank you!
I love new recipes. Without new recipes we wouldn’t have the turkey and Swiss sloppy joes or the black bean quinoa bake in our lives.
Amen to that, Sheila. I love the new ones, too.
I’m like you, I’m always on the lookout for a new and tasty recipe. My family has many food restrictions but love variety so that can be tough so even though I follow many different food blogs I never get tired of seeing new and exciting recipes to try.
I admire you for working around those food restrictions day after day, Louise! That is no easy task!
New recipes all the way!
New recipes are the best!