Created by combining two American classics — the loved Philly cheesesteak and the omnipresent sloppy joe — the Philly Cheese Steak Sloppy Joes are seriously too good. Then why wouldn’t we combine the best feeding items from both worlds? This ground beef, sautéed bell peppers, and onions, all of them smothered in a cheese-laden sauce, are served in a soft bun. These sandwiches carry all the flavors of the traditional cheesesteak in a mode more convenient to be popular — a quick weekday dinner, a casual party, or the Game Day! Lose yourself in an easy and delicious dish that is surely primed for pleasure!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Ingredients
- 1 lb ground beef (85% lean)
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 green bell pepper, finely diced
- 1/2 red bell pepper, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup beef broth
- 1 tablespoon cornstarch (optional, for thickening)
- 6 slices provolone cheese or 1 cup shredded provolone cheese
- 6 hamburger buns or soft rolls
- 2 tablespoons butter (optional, for toasting the buns)
Let’s Cook This Thing (No Stress)
This whole recipe comes together in about 30 minutes, give or take a snack break. Here’s how it plays out:
Step 1: Chop Like You Mean It
Finely dice your onion and bell peppers. Mince that garlic. You want everything to be small enough to melt into the beef without overpowering it.
Step 2: Brown the Beef
Heat your oil in a skillet, medium-high. Toss in the ground beef, breaking it up as it cooks. Let it get nice and browned—this is where the flavor builds. Drain any extra fat (or don’t—we’re not judging).
Step 3: Sauté the Veggies
Add your chopped veggies and garlic to the pan. Stir and cook until the peppers are soft and the onions are kind of see-through. Everything should smell ridiculously good at this point.
Step 4: Flavor Town
Stir in Worcestershire, ketchup, mustard, salt, and pepper. Pour in the beef broth and let the whole thing simmer together for a few minutes. This is where it starts becoming more than the sum of its parts.
Step 5: Thicken It Up (If You Want)
If the mixture feels a little loose, mix a spoon of cornstarch with a splash of cold water and stir that in. Boom—thicker sauce, clingier to the bun, less mess.
Step 6: Cheese Time
Lay the provolone over the top of the hot beef mixture. Cover the pan for a few minutes until the cheese melts into a glorious blanket. Then stir it through, gently. Now it’s officially a sloppy joe.
Step 7: Toast the Buns (Do It. Seriously.)
Butter your buns and toast them in a skillet—or broil them if you’re feeling extra. This step makes a huge difference in flavor and structure. Crispy edge, soft center—perfection.
Step 8: Assemble and Destroy
Scoop the cheesy beef mixture onto each bun. Top it. Serve hot. Take a moment to appreciate what you just made.
What to Serve It With?
Honestly? These are a full meal on their own. But if you want a sidekick, here are a few crowd-pleasers:
-
Crispy fries or sweet potato wedges
-
A simple green salad with vinaigrette to cut the richness
-
Pickled banana peppers for a tangy contrast
-
Sautéed mushrooms or jalapeños if you’re adding layers
Storage, Leftovers, and the Magic of Make-Ahead
Got leftovers? You’re in luck. The beef mixture keeps well in the fridge for up to 3 days. Store it in an airtight container and reheat gently on the stove. Or, if you’re freezing it, make sure it’s fully cooled before sealing it up—good for up to 2 months.
Bonus tip? Toast fresh buns when you reheat, and it’ll taste like you just made it.
Cheese Talk: It’s Not Just About Provolone
Provolone is the go-to for Philly purists. But you can absolutely mix it up:
-
American cheese for the melt factor
-
Cheddar if you like it sharp
-
Mozzarella if you’re going for stretchy pizza vibes
-
Swiss for something nutty and unexpected
You do you—there’s no wrong way to cheese this up.
Chef Tips Worth Stealing
Some kitchen legends have their own twists:
-
Bobby Flay recommends mixing olive oil and butter to sauté veggies—it amps up the flavor and avoids burnt butter.
-
Jamie Oliver likes to toast the buns under the broiler for max crunch.
-
Rachael Ray? She’s all about the heat—add a splash of hot sauce or chili flakes for extra punch.
A Few FAQ Moments
Can I use turkey instead of beef?
Yep! Just season it well—it’s a bit milder than beef.
How do I keep the buns from getting soggy?
Toast ’em, then layer with a slice of cheese before the meat to act as a barrier.
Can I make these ahead of time?
You bet. Just reheat the meat mixture and toast the buns fresh.
Final Thoughts: This Sandwich Gets It
Philly Cheese Steak Sloppy Joes aren’t trying to be fancy. They’re here to feed you, comfort you, and maybe impress a few people along the way. Whether it’s a lazy dinner, game day with friends, or something to throw together after a long workday—this recipe shows up.
So yeah—maybe it’s not a “traditional” cheesesteak. And it’s definitely messier than your average Joe. But once you try it? You’ll get it.
Messy. Cheesy. Beautiful.
Philly Cheesesteak Sloppy Joes
Ingredients
- 1 lb lean ground beef for filling
- 2 tbsp butter for sautéing
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 8 oz brown mushrooms minced
- 2 tbsp ketchup for sauce
- 1 tbsp Worcestershire sauce for sauce
- 1/2 tsp Kosher salt to taste
- 1/2 tsp fresh ground black pepper to taste
- 1 tbsp cornstarch for thickening
- 1 cup beef broth for sauce
- 8 oz Provolone cheese sliced, chopped
- 6 brioche hamburger buns toasted
Instructions
- In a large cast iron skillet over medium-high heat, cook the ground beef undisturbed until a deep brown crust forms. Break apart and continue cooking until fully browned.
- Remove the beef from the skillet, leaving the fat. Add butter, then onion, bell pepper, and mushrooms. Sauté without stirring for 1-2 minutes, then stir and cook until caramelized.
- Return the beef to the skillet. Add ketchup, Worcestershire sauce, salt, and pepper. In a small cup, mix beef broth and cornstarch; add to skillet and stir until sauce thickens, about 3-5 minutes.
- Turn off the heat and fold in the chopped Provolone cheese, stirring until melted and creamy.
- Toast the brioche buns under a broiler or in a toaster oven. For added flavor, butter the insides of the buns before toasting.
- Spoon the beef mixture generously onto the toasted buns. Serve warm and enjoy!
