Philly Cheesesteak Sloppy Joes
Introduction
The first bite of these Philly Cheesesteak Sloppy Joes is a little like opening the door to a bustling street cart: steam rising, the rich scent of seared beef mingling with sweet onions and earthy mushrooms, a hint of Worcestershire and melted provolone pulling everything into one delicious, gooey embrace. Texturally, you’ll get savory, slightly saucy beef with tender vegetables and a silky cheese pull, all piled into a pillowy brioche bun that soaks just enough sauce to be indulgent without getting soggy.
This recipe hits a sweet spot between nostalgia and novelty — it’s comfort food that’s bold and social. It’s perfect for weeknight dinners when you want something fast and satisfying, laid-back gatherings where everyone loves to grab a messy, hearty sandwich, or game-day spreads that need something with big flavor and easy service. If you love the cheesesteak flavor profile but want other ways to enjoy it, check out this creative keto Philly cheesesteak roll-ups for a low-carb twist.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 sandwiches
- Difficulty Level: Easy — weeknight friendly
Nutrition Highlights
Estimated nutrition per serving (one sandwich). Values are approximate and calculated using standard food composition data from government and health resources (USDA FoodData Central; guidance from Mayo Clinic on portioning). Nutrition may vary by product brands and exact ingredient choices.
- Calories: ~590 kcal
- Protein: ~40 g
- Carbohydrates: ~38 g
- Fat: ~29 g
- Saturated Fat: ~13 g
- Fiber: ~3 g
- Sodium: variable — choose low-sodium broth and buns to reduce it
Note: These values are estimates for guidance only. For tighter tracking, weigh your ingredients and consult USDA FoodData Central or a nutrition calculator to match your exact brands and portions.
Why You’ll Love It
What makes these Philly Cheesesteak Sloppy Joes irresistible is the marriage of two beloved concepts: the classic Philly cheesesteak’s caramelized onions, peppers, and melty provolone, and the easy, saucy, pile-it-high convenience of a sloppy joe. This recipe evokes warm memories — sandwiches around a kitchen table, game-day tailgates, or quick dinners where everyone digs in together. It’s quick to make (ready in under 30 minutes), forgiving for home cooks, and flexible: swap cheeses, add heat, or serve family-style for guests. If you crave big, nostalgic flavors with minimal fuss, this is your new go-to.
Step-by-Step Instructions
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 ounces cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 1 cup low-sodium beef broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 ounces provolone cheese, shredded
- 4 brioche hamburger buns, toasted
Optional ingredients and substitutions
- Use thinly sliced ribeye or sirloin (about 1 lb) instead of ground beef for an authentically textured cheesesteak.
- Swap provolone for American, Monterey Jack, or cheddar for a different melt and flavor.
- For a lighter version, use ground turkey or extra-lean ground beef.
- Make it spicy: add 1/2 teaspoon smoked paprika or 1/4 teaspoon cayenne, or toss in pickled jalapeños.
- For a gluten-free option, serve on gluten-free buns or lettuce wraps and replace cornstarch with a gluten-free thickener like arrowroot.
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 minutes. Drain off excess fat. Tip: Drain well to keep the mixture from becoming greasy; press the meat against the pan to remove additional fat if needed.
- Add the diced onion, green bell pepper, chopped mushrooms, and minced garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes. Don’t rush—allow light caramelization for extra flavor.
- In a small bowl, whisk together the Worcestershire sauce, ketchup, cornstarch, and beef broth until smooth. Pour the mixture into the skillet and stir to combine. Bring to a simmer and cook until the sauce thickens, about 2 minutes. If the sauce becomes too thick, add a splash more broth.
- Season with kosher salt and black pepper to taste. Reduce the heat to low and stir in the shredded provolone until it melts into the beef and vegetables. For extra creaminess, cover the pan briefly to help the cheese melt evenly.
- Serve the mixture on toasted brioche buns. Spoon generously and press the top bun lightly so the cheese strings pull beautifully. Enjoy immediately.
Practical tips
- Avoid overmixing the ground beef while browning; gentle breaking yields better texture.
- Check doneness of vegetables by taste; bell pepper should be tender but not mushy.
- If using sliced steak, cook quickly over high heat and slice thinly against the grain.
Best Pairings
- Classic sides: Crispy shoestring fries, kettle chips, or sweet potato fries.
- Lighter side: A bright arugula salad with lemon vinaigrette or a crunchy coleslaw to cut the richness.
- Drinks: Cold beer (amber ales or lagers), iced tea, or a fizzy ginger beer.
- Serving idea: Offer pickled peppers, sliced dill pickles, or hot sauce on the side so guests can customize heat and tang.
Storage Instructions
- Room temperature: Because this recipe contains cooked meat, do not leave at room temperature more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
- Refrigerator: Store cooled beef mixture in an airtight container for 3–4 days. Keep buns separate to prevent sogginess, stored in a bread bag or container.
- Freezer: The cooked beef mixture freezes well for 2–3 months in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator before reheating. Toast buns fresh after thawing for best texture.
Chef’s Advice
- For the best texture contrast, toast buns with a little butter in a skillet until golden and slightly crisp — that thin crunch protects against sogginess while adding flavor.
- Use low-sodium beef broth and a lower-sodium bun if you’re watching salt; adjust the final seasoning to taste.
- If you want an extra smoky note, finish the filling with a small pinch of smoked paprika or a few drops of liquid smoke.
- To keep the cheese ultra-melty and cohesive, shred provolone from a block rather than using pre-sliced slices that can separate.
Creative Twists
- Vegan Philly Sloppy Joes: Replace beef with 16 oz cooked lentils and 8 oz extra-firm tofu or finely chopped king oyster mushrooms for “pull” texture. Use vegan Worcestershire and dairy-free cheese; serve on toasted vegan buns.
- Ribeye-style Cheesesteak: Use 1 lb thinly sliced ribeye, sear quickly on high heat, then combine with the sautéed vegetables and sauce for a more authentic, steak-forward experience.
- Philly Chili Cheese Joes: Stir in 1/2 cup of your favorite chili (with or without beans), top with extra shredded cheese and pickled jalapeños for a Tex-Midwest mash-up.
- Low-carb swap: Serve the filling over roasted portobello caps or wrapped in large lettuce leaves instead of buns.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes — prepare the filling up to 3 days ahead and reheat gently on the stovetop with a splash of broth. Toast buns just before serving.
Q: Can I use sliced steak instead of ground beef?
A: Absolutely. Sliced ribeye or sirloin works beautifully; cook quickly over high heat and slice thinly against the grain for best tenderness.
Q: How can I prevent soggy buns?
A: Toast buns lightly with butter, serve the filling hot but drain any excess liquid, and keep buns separate until just before serving.
Q: Is there a lower-fat version?
A: Use extra-lean ground beef or ground turkey and reduce oil. Swap provolone for a lower-fat cheese and serve on whole-grain or lighter buns.
Q: Can I make this gluten-free?
A: Yes — swap the brioche for gluten-free buns and ensure cornstarch or thickener is certified gluten-free.
Conclusion
These Philly Cheesesteak Sloppy Joes are a fast, flavorful way to capture classic cheesesteak flavors with sloppy joe ease — perfect for busy weeknights, casual parties, or anytime you want a comforting, crowd-pleasing sandwich. If you want another take on a similar flavor profile, see this delicious roundup at Dinner, then Dessert’s Philly Cheese Steak Sloppy Joes recipe for inspiration, or compare techniques in this thoughtfully tested version at Simply Recipes’ Philly Cheesesteak Sloppy Joes. Try the recipe, leave a comment with your favorite twist, and share photos so we can celebrate your kitchen wins together.
Print
Philly Cheesesteak Sloppy Joes
- Total Time: 25
- Yield: 4 sandwiches 1x
- Diet: None
Description
Delicious comfort food combining classic Philly cheesesteak flavors with the convenience of sloppy joes, perfect for weeknight dinners or game days.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 ounces cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon cornstarch
- 1 cup low-sodium beef broth
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 ounces provolone cheese, shredded
- 4 brioche hamburger buns, toasted
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook, breaking it up until browned, about 5 minutes. Drain off excess fat.
- Add diced onion, bell pepper, mushrooms, and garlic to the skillet. Cook until vegetables are softened, about 5 minutes.
- In a small bowl, whisk together Worcestershire sauce, ketchup, cornstarch, and beef broth. Pour the mixture into the skillet and stir. Bring to a simmer and cook until the sauce thickens, about 2 minutes.
- Season with salt and pepper. Reduce heat to low and stir in the provolone until melted.
- Serve the mixture on toasted brioche buns and enjoy immediately.
Notes
For extra flavor, don’t rush the caramelization of the vegetables and consider toasting the buns with some butter for a crispy texture.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 590
- Sugar: 5g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 80mg
