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These Philly Cheesesteak Sloppy Joes transform the cheesy, savory goodness of a classic Philly cheesesteak into a quick and easy sloppy joe that the whole family will love. Tender ground beef is simmered with sweet onions, colorful bell peppers, and a savory sauce, then piled high on toasted buttered buns and topped with gooey melted provolone cheese. This one-pan wonder delivers BIG Philly flavor in just 30 minutes.
My family is obsessed with these Philly cheesesteak sloppy joes. I’ve been making them for years and they remain one of the most highly requested dinners. We’re big fans of the Philly cheesesteak flavors in general, whether it’s a classic cheesesteak, Philly cheesesteak pasta, Philly cheesesteak sliders, or even Philly cheesesteak dip. And we love a good sloppy joe (I make these sloppy joe sliders on a regular basis!) So it’s no surprise that the two combined is a big family favorite.
I love these because they taste incredible, but I also love the fact that they’re so quick and easy to make AND they’re made in one-pan. Anything that requires little effort to prepare and even less effort to clean up is a win for me!
Why We Love These Philly Cheesesteak Sloppy Joes
- Ready in 30 minutes. Any meal that I can have on the table in just 30 minutes is a hit for me. This is one of our favorite dishes for busy weeknights or weekends when I just don’t feel like cooking.
- Bold flavor. The meat mixture packs some bold beefy flavor, thanks to ingredients like steak sauce and Worcestershire sauce. Not to mention the peppers and onions! The toasted brioche buns add a light hint of sweetness and the gooey melty provolone balances some of the bolder flavors.
- Great for parties. I make these Philly cheesesteak sloppy joes for potlucks and parties as often as I do for dinner. They’re a huge hit, especially when the boys have their friends over. I like to swap the brioche buns for sliders when there’s lots of other things to enjoy too.
Ingredient Notes & Substitutions
Here’s an overview of the ingredients needed to make these sloppy joes, as well as any substitutions. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Butter – Or any neutral cooking oil, for sauteing the beef and veggies.
- Ground beef – I used 85% ground beef. Using lean ground beef keeps the filling rich without becoming overly greasy. I like to drain excess grease. Other types of meat to use would be ground turkey, ground chicken, and thinly sliced steak
- Onion & pepper – Diced yellow onion and green bell pepper add lots of flavor to the beef mixture.
- Ketchup – Adds a bit of sweetness and flavor to the beef.
- Worcestershire sauce – This savory and tangy sauce adds a “umami” flavor to foods like burgers, sloppy joes, steaks, marinades, and more! If you don’t have it on hand, add a splash of soy sauce or a little extra steak sauce.
- Steak sauce – I used A1 but any brand will work. It adds more of that rich, savory, beefy flavor to the meat.
- Seasonings – Garlic salt & pepper. Feel free to swap the garlic salt for minced garlic or garlic powder and salt.
- Beef broth – Beef broth will offer the most savory flavor, but chicken and vegetable broth also work, if that’s what you have on hand.
- Cornstarch – Thickens the sauce.
- Provolone cheese – I used deli provolone slices, stacked several and then julienned with a knife. Freshly grated or sliced thin with a knife is best. Avoid bagged cheese, which contains anti-caking agents that prevent a smooth melt. Try white American cheese, Swiss, or pepper jack for heat.
- Brioche buns – Brioche buns add slight sweetness and softness that pair perfectly with the savory cheesesteak sloppy joe filling. Toasted, buttered buns help prevent sogginess and add a ton of flavor. Swap brioche for hamburger buns, pretzel buns, Texas toast, or Hawaiian rolls (for a slider version).
How To Make Philly Cheesesteak Sloppy Joes
These make such a quick and easy dinner, with only a few steps required to get them on the table. The printable instructions can be found in the recipe card at the end of the post.
- Cook the beef. Heat the butter over medium-high heat. Add the beef, onions, and peppers. Cook for 6-8 minutes, breaking up the beef, until the beef is browned and the veggies are soft. Drain any excess grease.
- Add the other ingredients. Stir in the ketchup, steak sauce, Worcestershire sauce, and seasonings. Cook for 2-3 minutes.
- Add the broth. Whisk the cornstarch and beef broth together until smooth. Pour into the skillet. Bring to a simmer and cook for 5-7 minutes until the sauce is thick and glossy.
- Add the cheese. Turn off the heat. Stir in a cup of shredded cheese, cover with a lid for 30-60 seconds, and stir to incorporate. It should go from stringy to melted in a couple of minutes.
- Broil the buns. Place the tops of the buns on a baking sheet. Add a slice of cheese to each one. Broil for just 1-2 minutes until the cheese is melty.
- Assemble. Spoon the meat mixture onto the bottom buns, add the top buns, and enjoy.
Recipe Tips & Tricks
Here are a few tips for making the cheesiest, most flavorful Philly cheesesteak sloppy joes.
- Wait to add the cheese. To prevent the Philly cheesesteak sloppy joes from being watery, let the mixture simmer until thickened slightly before adding the cheese. The cornstarch mixed with the broth creates a glossy sauce that clings to the meat mixture.
- Toast the buns. Toasted brioche buns not only taste amazing with this recipe but also hold up really well with the messy meat mixture.
- Shred the cheese. Shred or julienne your provolone cheese for smooth melting when adding it to the beef mixture. Also, be sure to use deli slices or sliced from a block, not pre-shredded cheese.
- Skip the peppers and onions. The peppers and onions add a ton of flavor to these sandwiches but if you’re cooking for picky eaters, they can be omitted. Another option is to cook them before the beef, remove them from the pan, and then just add them to some of the sandwiches under the cheese before broiling.
- Reduce the mess. I like to line the baking sheet with foil for easy clean up. Additionally, I use a slotted spoon when scooping the meat onto the buns, which allows any excess juice to drip off and not soak the bottom buns.
- Don’t burn the cheese. These only need to be placed under the broiler for 1-2 minutes. Keep a close eye on them as the cheese can burn quickly.
Variation Ideas
There are lots of ways to customize these cheesesteak sloppy joes! Here are some suggestions.
- Make it spicy. Add jalapeños, pepper jack cheese and hot sauce for a bit of a spicy kick.
- Mushroom Swiss cheesesteak sloppy joes. Swap the provolone for Swiss and sauté mushrooms with the peppers and onions.
- Add some bacon. Bacon makes everything better! In the case of these Philly cheesesteak sloppy joes, it adds some smoky flavor and crunch.
- Turn them into sliders. Use pretzel bun sliders or Hawaiian rolls for smaller slider-style sloppy joes. They’re great for parties!
- Add another ingredient or two. Feel free to just add an extra ingredient to amp up the flavor. A few extras we love include mushrooms, minced jalapeños, banana peppers, minced garlic, and hot sauce.
- Use a different meat. Instead of ground beef, try these with ground turkey, ground chicken, or thinly shaved steak. Adjust the initial cooking time for the meat accordingly.
Ways To Serve
Philly cheesesteak sloppy joes are the ultimate casual lunch or dinner, and pair well with simple sides like French fries (I love them with shoestring fries personally), onion rings, and coleslaw. Sometimes, if I’m really short on time, I’ll serve them with potato chips and a pickle. Roasted potatoes are also a great option.
They also pair well with your usual potluck and picnic sides, like potato salad, macaroni salad, and pasta salad.
Make Ahead & Storage
- Make ahead: Yes, the meat filling can be made up to 2 days in advance and refrigerated. Reheat gently on the stovetop and add cheese just before serving.
- Leftovers: Refrigerate leftover Philly cheesesteak sloppy joes in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. Store buns separately to prevent sogginess.
- Freezer: The meat mixture without the cheese and buns can be frozen for up to 2 months. Thaw overnight in the fridge and reheat. Next, melt the cheese into the meat mixture and fill the toasted buns.
Philly Cheesesteak Sloppy Joes
These Philly Cheesesteak Sloppy Joes transform the cheesy, savory goodness of a classic Philly cheesesteak into a quick and easy sloppy joe that the whole family will love. This one-pan recipe delivers BIG Philly flavor in just 30 minutes.
Servings: 6 sandwiches
Ingredients
- 1 Tablespoon butter or oil
- 1 pound lean ground beef I used 85%
- 1 yellow onion diced
- 1 green bell pepper diced
- 3 Tablespoons ketchup
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon A1 steak sauce
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 1 cup beef broth
- 1 Tablespoon cornstarch
- 1 cup shredded provolone cheese
- 6 slices provolone cheese
- 6 brioche buns buttered and toasted
Instructions
- Heat butter or oil in a large skillet over medium-high heat. Add the ground beef, onions and bell peppers. Cook, breaking up the beef, for 6-8 minutes until the beef is browned and the vegetables are soft. Drain excess grease.
- Add the ketchup, steak sauce, Worcestershire sauce and seasonings. Stir and cook for 2-3 minutes to flavor the meat.
- In a small bowl, whisk cornstarch into beef broth until smooth and pour into the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce is thick and glossy.
- Turn off the heat and stir in 1 cup shredded provolone cheese. Cover with a lid for 30-60 seconds, then stir again until it is incorporated. The cheese will be stringy at first, but it will melt beautifully after a couple of minutes.
- Meanwhile, place the tops of buns on a baking sheet. Add 1 slice of provolone cheese to each. Broil in the oven for 1-2 minutes until the cheese is melty.
- Pile the meat mixture onto the bottom buns, add the top buns, and serve immediately.
Last Step:
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Store leftover Philly cheesesteak sloppy joes in the fridge for up to 3 days. Store the buns separately.
Nutrition
Calories: 658kcal | Carbohydrates: 47g | Protein: 37g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 224mg | Sodium: 1392mg | Potassium: 537mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 19mg | Calcium: 380mg | Iron: 3mg
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1 thought on “Philly Cheesesteak Sloppy Joes”
What about cooking everything then adding it to crackpot then folding in shredded mozzarella would that work