Gordon Ramsay Philly Cheesesteak Sloppy Joes
Introduction
The moment the skillet hits the stove, your kitchen fills with a heady, savory perfume: caramelized onions, roasted bell pepper, and browned beef mingling with Worcestershire’s tang and the warm, nutty richness of melted provolone. Each bite combines the sloppy, saucy comfort of a classic Sloppy Joe with the melty, melt-in-your-mouth texture of a Philly cheesesteak — juicy beef, soft toasted brioche, and a ribbon of creamy cheese sauce that stretches with every pull. It’s the kind of sandwich that makes you pause mid-chew and smile.
This recipe is perfect for weeknight dinners when you want something fast and satisfying, for casual gatherings where everyone digs in and shares, or for a cozy weekend brunch with coffee and a side of crispy potatoes. If you’re looking to lighten it up or adapt it for low-carb nights, try this keto-friendly variation for inspiration: keto Philly cheesesteak roll-ups.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–30 minutes
- Servings: 4 sandwiches
- Difficulty Level: Easy–Intermediate
Nutrition Highlights
Estimated nutrition per serving (one sandwich). Values are estimates calculated from standard ingredient entries (USDA FoodData Central) and typical bun and cheese values; use these as a guideline. For general daily-value context, see guidance from the CDC and Mayo Clinic.
- Calories: ~640 kcal
- Protein: ~34 g
- Carbohydrates: ~38 g
- Fat: ~38 g
- Saturated fat: ~15–18 g
- Sodium: ~850–1,000 mg
- Fiber: ~2 g
- Sugars: ~6–8 g
Notes:
- These are approximate values; exact totals depend on specific brands (cheese types, bun size) and whether you drain fat from the beef. USDA FoodData Central provides ingredient-specific numbers if you need precise calculation for dietary tracking.
Why You’ll Love It
The first reason you’ll reach for this recipe again is pure flavor: the beef is seasoned simply but boldly — Worcestershire and Dijon lift the savory profile while smoked paprika adds a subtle warmth. Texturally, you get contrasts that satisfy: tender, slightly saucy beef, soft toasted buns, and luscious, velvety cheese sauce. Socially, it’s a communal, relaxed sandwich that invites conversation — ideal for sharing at game nights, backyard gatherings, or family dinners when you want something nostalgic with an elevated twist.
Cooking Directions
Ingredients
- 1 lb ground beef (80/20 blend for juiciness)
- 1 small onion, finely chopped
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp butter (for the cheese sauce)
- 1 tbsp all-purpose flour
- ¾ cup milk, warm
- 1 cup shredded provolone or white American cheese
- 4 brioche or hamburger buns, toasted
- 1 tbsp butter (for toasting buns)
- Extra provolone or cheddar cheese slices (optional)
Optional ingredients / substitutions:
- Swap ground beef for ground turkey or turkey-beef blend (leaner)
- Use grated sharp cheddar instead of provolone for a different flavor profile
- For a dairy-free version, use a vegan cheese and plant-based milk with a gluten-free flour or cornstarch slurry for the sauce
- Add sliced mushrooms for extra umami; use poblano for a smoky heat
Step-by-step Instructions
- Cook the ground beef – Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned (about 5 minutes). Drain excess fat if needed. Tip: leave a little fat for flavor, but drain to reduce greasiness.
- Sauté the vegetables – Add chopped onions, bell peppers, and garlic to the skillet with the beef. Sauté for 3–4 minutes until softened and translucent.
- Season the mixture – Stir in Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, and black pepper. Reduce heat to medium-low and simmer for 3–5 minutes until flavors meld together. Adjust seasoning to taste.
- Make the cheese sauce – In a small saucepan, melt 1 tbsp butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in warm milk until smooth and slightly thickened (1–2 minutes). Add shredded cheese and stir until fully melted and creamy. If too thick, whisk in a splash more milk.
- Toast the buns – Spread 1 tbsp butter on the inside of each bun and toast in a hot pan for 1–2 minutes until golden brown.
- Assemble the sloppy joes – Spoon the beef and vegetable mixture onto toasted buns and drizzle generously with the cheese sauce. Add extra cheese slices if desired and let them melt for a minute before serving.
- Serve immediately – Enjoy while hot, with fries, chips, or a side salad.
Practical tips:
- Avoid overmixing ground beef when forming meatballs or patties; for this recipe, breaking up the beef is fine but don’t compress it too long.
- Check doneness visually — beef should be browned with no pink.
- If the beef mixture looks watery, simmer uncovered a few extra minutes to concentrate flavors.
- Keep cheese sauce warm on very low heat; whisk occasionally to prevent skin formation.
Best Pairings
- Classic sides: shoestring fries, simple mixed green salad with a bright vinaigrette, or kettle chips for crunch.
- Drinks: an ice-cold lager or a citrusy pale ale matches the sandwich’s richness; for non-alcoholic, a spiced iced tea balances the savory notes.
- Breakfast twist: serve as a hearty brunch sandwich alongside scrambled eggs and coffee.
- Lighter option: serve open-faced on a bed of mixed greens with pickled red onions to cut the richness.
Keeping it Fresh
- Room temperature: Do not leave perishable cooked meats at room temperature for more than 2 hours (1 hour if above 90°F / 32°C) — follow USDA food safety guidance.
- Refrigeration: Store cooled leftovers in airtight containers for up to 3–4 days. Reheat gently on the stovetop or in the microwave until internal temperature reaches 165°F (74°C).
- Freezer: Pack the beef mixture (without buns) in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Buns freeze well for 1–2 months; toast from frozen briefly to refresh.
Chef’s Advice
- Choose the right beef: an 80/20 blend gives the sandwich juiciness and flavor; if you prefer leaner, drain excess fat and adjust seasonings.
- Cheese technique: shred your own provolone or American-style cheese — pre-shredded often contains anti-caking agents that can affect melt.
- Sauce consistency: if your cheese sauce separates, remove from heat and whisk in a splash of warm milk slowly to bring it back together.
- Build in layers: spoon a thin layer of meat, add cheese sauce, then more meat — this keeps every bite balanced.
Creative Twists
- Philly-Style Mega Melt: Add sliced sautéed mushrooms and caramelized onions, then broil assembled sandwiches for 1–2 minutes for an extra melty top.
- Spicy Kick: Stir in 1–2 tsp sriracha or diced pickled jalapeños into the beef mix for heat; swap smoked paprika for chipotle powder.
- Vegetarian/Vegan: Use crumbled tempeh or a plant-based ground beef alternative; make the cheese sauce with vegan cheese and plant milk thickened with cornstarch.
- Gluten-free: Use gluten-free buns and substitute the flour in the cheese sauce with a 1:1 gluten-free flour blend or cornstarch slurry.
Common Questions & Answers
Q: Can I make this ahead for a party?
A: Yes — prepare the beef mixture and cheese sauce separately up to 24 hours ahead. Reheat slowly and assemble just before serving to keep buns crisp.
Q: How can I reduce calories and saturated fat?
A: Use a leaner ground beef (90/10), drain fat, choose reduced-fat cheese or less cheese sauce, and serve on whole-grain or smaller buns.
Q: My cheese sauce is grainy — what went wrong?
A: Likely overheated. Remove from heat, whisk in warm milk, and stir until smooth. Use lower heat next time and add cheese slowly off the heat.
Q: Can I use pre-sliced cheese instead of making a sauce?
A: Yes — extra provolone slices melt nicely over the hot beef; the sauce adds creaminess but slices make assembly faster.
Q: Are leftovers safe to freeze?
A: Freeze only the beef mixture (not the buttered toasted buns) for best texture; use within 2–3 months.
Conclusion
If you loved the nostalgic comfort of Sloppy Joes but crave something bolder and more indulgent, Gordon Ramsay’s Philly Cheesesteak Sloppy Joes deliver in every bite — savory, melty, and perfectly messy. For the original inspiration and a close reference, check this detailed write-up of Gordon Ramsay’s take on the dish at Gordon Ramsay’s Philly Cheesesteak Sloppy Joes – Gourmet Martha. For another personal take and extra serving ideas, see this reflective post about the recipe at Gordon Ramsay’s Sloppy Joes Were the Nostalgic Bite I Didn’t Know ….
Try the recipe this week, leave a comment with your favorite variation, and share photos — I’d love to see how you make it your own. For another ground-beef Philly riff that’s great for comparisons, see this guide to classic Philly cheesesteaks while you cook: ground beef Philly cheesesteaks — ultimate recipe.
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Gordon Ramsay Philly Cheesesteak Sloppy Joes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A hearty twist on classic Sloppy Joes with juicy beef, caramelized onions, and creamy provolone cheese, perfect for weeknight dinners or gatherings.
Ingredients
- 1 lb ground beef (80/20 blend for juiciness)
- 1 small onion, finely chopped
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp butter (for the cheese sauce)
- 1 tbsp all-purpose flour
- ¾ cup milk, warm
- 1 cup shredded provolone or white American cheese
- 4 brioche or hamburger buns, toasted
- 1 tbsp butter (for toasting buns)
- Extra provolone or cheddar cheese slices (optional)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned (about 5 minutes). Drain excess fat if needed.
- Add chopped onions, bell peppers, and garlic to the skillet with the beef. Sauté for 3–4 minutes until softened and translucent.
- Stir in Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, and black pepper. Reduce heat to medium-low and simmer for 3–5 minutes until flavors meld together. Adjust seasoning to taste.
- In a small saucepan, melt 1 tbsp butter over medium heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in warm milk until smooth and slightly thickened (1–2 minutes). Add shredded cheese and stir until fully melted and creamy. If too thick, whisk in a splash more milk.
- Spread 1 tbsp butter on the inside of each bun and toast in a hot pan for 1–2 minutes until golden brown.
- Spoon the beef and vegetable mixture onto toasted buns and drizzle generously with the cheese sauce. Add extra cheese slices if desired and let them melt for a minute before serving.
- Enjoy while hot, with fries, chips, or a side salad.
Notes
Approximate nutritional values; adjust according to specific brands and ingredients used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 640
- Sugar: 7g
- Sodium: 925mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 80mg
