Philly Cheesesteak Sloppy Joes are the ultimate comfort food mashup—hearty, cheesy, savory, and fast. I take all the flavors I love in a classic Philly cheesesteak—tender ground beef, sautéed onions and bell peppers, rich provolone cheese—and transform them into an easy, one-pan sloppy joe that’s perfect for a weeknight dinner. Served on a toasted brioche bun, it’s messy in the best way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 small yellow onion, diced
1 green bell pepper, diced
1/2 teaspoon salt
1 tablespoon sauce
1 tablespoon ketchup
1/4 teaspoon black pepper
1 tablespoon cornstarch
1 cup beef broth
6 slices provolone cheese
4-6 brioche or hamburger buns, toasted
Directions
In a large skillet over medium heat, I add olive oil and sauté diced onions and green bell pepper for about 3–4 minutes until softened.
I add the ground beef and cook it until browned, breaking it up as it cooks. If needed, I drain the excess fat.
I stir in the garlic powder, salt, black pepper, sauce, and ketchup, letting the flavors mix well.
In a small bowl, I whisk cornstarch with beef broth until smooth, then pour it into the skillet.
I bring everything to a simmer and let it cook for another 4–5 minutes until the mixture thickens.
I lay the provolone slices over the meat, cover the pan, and let the cheese melt.
Once melted, I gently stir everything together to make it cheesy throughout.
I spoon the beef mixture onto toasted buns and serve hot.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: About 425 kcal per serving
Variations
I sometimes swap the provolone for white American or mozzarella for a different cheesy finish.
When I want a bit of heat, I add red pepper flakes or chopped jalapeños.
For a leaner version, I use ground turkey instead of beef.
If I want to skip the bun, I serve the cheesy beef mixture over baked potatoes or even rice.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it in a skillet over medium heat, stirring until heated through. If the mixture seems too thick, I splash in a little broth or water. I don’t recommend freezing, as the texture of the peppers and cheese may change.
FAQs
What kind of sauce should I use in this recipe?
I like to use Worcestershire sauce, but steak sauce or even soy sauce can work in a pinch. It just needs to bring a bit of savory umami.
Can I use a different type of cheese?
Absolutely. While I prefer provolone for that classic Philly cheesesteak flavor, white American, mozzarella, or cheddar all melt beautifully into the beef.
Are these sandwiches spicy?
Not by default. The base recipe is mild, but I can easily spice it up with hot sauce, jalapeños, or crushed red pepper if I want some heat.
Can I make this ahead of time?
Yes, I sometimes make the beef mixture a day in advance and reheat it when I’m ready to serve. I just toast the buns fresh for the best texture.
What’s the best bun for these sloppy joes?
I like using brioche buns for a soft, slightly sweet bite, but hamburger buns or even hoagie rolls work great too.
Conclusion
Philly Cheesesteak Sloppy Joes are my go-to when I want something fast, flavorful, and completely satisfying. They hit all the right notes—savory, cheesy, and a little messy in the best way. Whether I’m feeding the family or just craving a cozy dinner, this recipe never disappoints.
📖 Recipe:
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Philly Cheesesteak Sloppy Joes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Philly Cheesesteak Sloppy Joes are a quick and delicious comfort food mashup, combining the rich, cheesy flavors of a Philly cheesesteak with the ease and heartiness of a sloppy joe, all in one skillet.
Ingredients
1 lb ground beef
1 tablespoon olive oil
1 small yellow onion, diced
1 green bell pepper, diced
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 tablespoon cornstarch
1 cup beef broth
6 slices provolone cheese
4–6 brioche or hamburger buns, toasted
Instructions
- In a large skillet over medium heat, add olive oil and sauté diced onions and green bell pepper for about 3–4 minutes until softened.
- Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in garlic powder, salt, black pepper, Worcestershire sauce, and ketchup. Mix well.
- In a small bowl, whisk cornstarch with beef broth until smooth, then pour into the skillet.
- Bring mixture to a simmer and cook for another 4–5 minutes until it thickens.
- Lay the provolone slices over the meat, cover the pan, and let the cheese melt.
- Once the cheese is melted, stir gently to mix it evenly through the beef mixture.
- Spoon the beef mixture onto toasted buns and serve hot.
Notes
Swap provolone for white American or mozzarella for a different cheese flavor.
Add red pepper flakes or jalapeños for heat.
Use ground turkey for a leaner version.
Serve the mixture over baked potatoes or rice for a bun-free option.
Store leftovers in the fridge for up to 3 days. Reheat in a skillet and add a splash of broth or water if too thick.
Do not freeze—cheese and peppers may change texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 425
- Sugar: 5g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
