Philly Cheese Steak Sloppy Joes will make you forget your childhood canned sauce memories and make you LOVE sloppy joes again.
Gross. Right?
So we had hamburger buns on hand from a hamburger night meal a couple of nights before. The changes I made were just enough to be extra gooey and “sloppy” and only took about a minute.
EDITED: You guys are amazing, in just 7 16 30 days you have loved this recipe so much it has already been re-pinned over 125,000 175,000 520,000 times. If you want to read some reviews from people who have already made the recipe, check out the “tried it” responses on this pin (then re-pin it to keep this magic going!).
Philly Cheese Steak Hamburger Helper Skillet? YES.
- Cook exactly as described except double the broth (leave the cornstarch the same).
- Do not rinse your macaroni, the starch will keep the sauce thickened.
- At the step where you’d add the cheese, instead add the macaroni.
- Stir it well together and cook for 30 seconds or until thickened.
- Add in the Provolone Cheese and stir for just a couple of seconds and serve immediately.
This was a second variation of this Philly Cheese Steak Sloppy Joes recipe we ended up making a week after we made these sloppy joes for the first time. I posted a recipe for this too! Head on over after you’re done on this page, its the best pasta dish we’ve had this year!
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Want to make these Philly Cheese Steak Sloppy Joes in the Slow Cooker?
- Add the Ingredients (minus the cheese and buns) to the slow cooker and cook on low for 4 hours.
- Use half the amount of beef broth.
- If the sauce is not thick add in another 1 tablespoon cornstarch mixed with 1 tablespoon room temperature water. Cook for an additional 30 minutes on low.
Want to see how they’re made?
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Looking for more Cheese Steak recipes? Look no further!
- Ground Philly Cheesesteak Grilled Cheese
- Philly Cheesesteak Meatloaf
- Philly Cheesesteak Hamburger Helper
- Slow Cooker Philly Cheese Steak Sandwiches
- Philly Cheese Steak Burgers
- Pat’s Philly Cheese Steak (Copycat)
- Cheesesteak Egg Rolls
- Chicken Madness Philly Sub Sandwich
And if you’re looking for more sloppy joe’s I’ve also published these crazy good Bacon Cheeseburger Sloppy Joes, Pizza Sloppy Joes and Ultimate Sloppy Joes.
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Tools Used in the making of these Philly Cheesesteak Sloppy Joes:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Chef’s Knife: This knife is one of the three most used tools in my kitchen (tongs and my pig tail flipper are the other two). I love it, I’ve had it for almost 10 years and it is as sharp today as the day I got it. (left column, second from the top). Mind you I love it this much even though I have a ridiculously expense knife set as well.
Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component and this brand is my absolute go-to.
Cheez Whiz: I know what you are thinking, Cheez Whiz? This isn’t even in the ingredients. Yes, I know…because it is a secret guilty pleasure. I add it to the top of my sloppy joes even with the Provolone mixed in. I won’t lie, it isn’t high end, but it is DARN good.
Ingredients
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 8 ounces brown mushrooms minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon cornstarch
- 1 cup beef broth
- 8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
- 6 brioche hamburger buns
Instructions
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- In a small cup mix the beef broth and cornstarch together
- Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
- Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
- Turn off the heat, add in the provolone cheese.
- Served on toasted brioche buns.
Nutrition
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I would definitely drain this. Recipe says you don’t have to, but I would. I had to do it at the end. The mixture was way to greasy. Other than than it was delicious
Wow, this is so good. And easy to make. Definitely will be adding to the dinner rotation. Thanks for sharing.
Why can’t I read the reviews for this recipe?
I just checked the site, I’m not sure why you cant see them.
I just made this and my daughter said it’s awesome and I agree. She’s a twenty something and my soundboard. I buttered and toasted some buns, sprinkled some Garlic Powder on them , loaded the meat on and, of course, added more shredded cheese to melt. I did use Provolone and Mozzarella both as that’s what I had on hand
This was DELICIOUS!
Easy to make and it was really good! My husband love it.
Have tried many recipes on pinterest,this recipe gets my first comment. My family loves this recipe! Being from the east coast I miss some foods,but this really hit the spot! It’s quick and easy for a weeknight meal,and everyone likes it.
Awesome thanks!
Real Philly Cheese steaks are made with Velveeta. Always! The rest are for people who don’t like Velveeta. Try it THAT way!
Sorry….but I’ve got to mention something! I’m *very* old, a retired Dietitian and chef. I’ve *always* loved food history! Years ago, the 1940’s & 50’s, Velveeta was made with cheese. Since the late 70’s, there is no cheese in Velveeta, none! The FDA has forced them several times to advertise straight. Unfortunately, they prefer to abstain from that. Velveeta, as we know it now, contains NO CHEESE!!! I’ll eat the popular version of this sandwich, without “Velveeta Cheat”, instead.
Real Cheesesteaks are made with Cheese Whiz not Velveeta.
Made this on our black stone griddle. Omg was it good!!
We loved this recipe! It’s very cheesy and I would add a little more salt and pepper! Thank you for sharing 🙂
This tastes just like a philly cheesesteak! The only change I make is not using the mushrooms. (We don’t like them!) I have made this several times. It tastes even better as leftovers. This is so good with tortilla chips in place of the bun!