Philly Cheese Steak Sloppy Joes will make you forget your childhood canned sauce memories and make you LOVE sloppy joes again.
Philly Cheese Steak Sloppy Joes came together pretty organically and randomly for us. We have had Philly Cheese Steak Grilled Cheese sandwiches in our rotation for years (because they are AMAZING) and one day we made up a skillet and…. our bread had become furry.
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!
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?
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.
Recipe
Philly Cheese Steak Sloppy Joes
- Yield: 6 sandwiches
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Course: Main
- Cuisine: American
- Author: Sabrina Snyder
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
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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 Information
Yield: 6 sandwiches, Amount per serving: 425 calories, Calories: 425g, Carbohydrates: 29g, Protein: 31g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 82mg, Sodium: 1048mg, Potassium: 636mg, Fiber: 1g, Sugar: 5g, Vitamin A: 520g, Vitamin C: 11.9g, Calcium: 382g, Iron: 3.9g
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Excellent. Just excellent! Thank you
Why have I not found this recipe sooner! Sooooo delicious (I took your advice and added cheez whiz). Ahhhhmazing!
Can I use shredded provolone?
Certainly!
I wanna make this for 1-2 servings. What do you suggest in regards of how much I should put in for the ingredients?
I wouldn’t recommend trimming down the ingredients beyond just halving them (to make about 3 servings). You could always freeze the leftovers for a later date!
I can’t wait to try this. We eat low carb, because the hubs is diabetic. He loves sloppy joes but they are so carby with all the tomato stuff. I think he will enjoy this. We eat all things in low carb wraps. I will also use xanthum gum instead of cornstarch to thicken. I’m making it this week!!
Hope you enjoy – let me know how it turns out!
How long did you cook until it thickened? Mine seems so runny right now 🙁
Sorry to hear that! I cook it for 3-5 minutes but if you find it’s still runny, try adding a bit more cornstarch and water slurry.
Can u make this gluten free. Not sure if the cornstarch is gluten free
Cornstarch is gluten free. If you swap out the buns, or just omit them, you can make this gluten free.
So yummy! You’ll want to double the recipe and leftovers freeze well.
Also I use ground chicken so no grease
What is the best way to reheat these?
You can either reheat on the stovetop or in the microwave. I add a little bit of water at times just to make sure it doesn’t dry out when reheating. Enjoy!
One of our family’s favorites! It is soooo good!
Can this be made in an Instant Pot? How would I convert it?
I haven’t tested it so I don’t have a recommendation. If you decide to try, I’d love to know how it turns out.
We dont use provolone in philly and the surrounding burbs. American cheese or wiz.
Love the recipe, very flavorful. I had too much left over grease so I will drain it with the next recipe. This time I just drained as I served-worked great. I added the cheese as I served the sandwiches. Heat from the mixture melted the cheese. Everyone raved and said let’s do them again!
Mimi
My family loves this recipe! I do add some garlic and onion powder, as well as a little Montreal Steak seasoning, as we like our meat a little more seasoned than just salt and pepper. I serve it on sub buns with processed swiss cheese. Yum! It’s so different than “normal” tomato-based recipes – thank you for this one!
Flavor was really really good, only negative comment is that the filling was very rich. I think next time I’ll drain the meat a bit, and maybe use a bit less cheese. One suggestion from my family was to not add the cheese to the meat but to just put it on top of the meat mixture and broil it for serving. I did add extra salt and pepper, plus some garlic powder…meat mixture was a bit bland to me. Enjoyed tremendously though.
This was awesome
I have made this twice now and each time is perfect! Only alterations were no onion(because we have an allergy) and 5oz provolone which seemed more than enough. Thank you, this recipe will be in my regular rotation!
This was awesome , Have you heard about Recipe box ? It’s a great way to have people who love this recipe or any other ones to put them in one place , Their Recipe Box and able to share
I have that on my site. 🙂 Feel free to sign up to save all of your favorites.
looks so yummy—do you have a recipe for Philly Cheese Steak PIZZA?
Thanks! I do have a recipe for Philly Cheesesteak Cheesy Bread.
Here’s the link https://dinnerthendessert.com/philly-cheesesteak-cheesy-bread/
I maked philly stake chesee sandwitch I added stake seaning to taste and no ketchup half beef broth , fresh ground blend of beef, sirloin,brisket and short ribs sold by mighty spark co. So good
My husband loved it. I liked the meat mixture although I didn’t put the ketchup in it, instead I added a couple more splashes of Worcestershire sauce.
I used the brioche buns the recipe calls for with butter and garlic on the insides and toasted them lightly in the oven before putting the meat mixture on it.
However, the next time I make these I will use hoagie buns which reminds me more of Philly’s. The brioche buns, in my opinion, tasted a little too much like a pretzel bun and I just couldn’t get past that thought while eating it.
I doubled the recipe so tomorrow we’ll try it on a hoagie.
These sandwiches are very filling. I had one and had no room for anything else.
My husband thought the meat mixture would taste good over mashed potatoes. Did I mention we’re from Minnesota?
so cut them in half, 1 T ketchup and 1 1/2 t worcestershire. if its too much Jim.
I wouldn’t put in mushrooms next time.
I did like lots of cheese
Delicious
With the ketchup and Worcestershire sauce it kinda of ruins the Philly steak . it’s somewhat there, but ; a after taste.
I know you have delicious seafood and veggie recipes, I would love to see some thank you.
Thank you for this excellent recipe! I quadrupled it for a family gathering, and everyone loved it. Kept well in a slow cooker, and the pan was empty when I brought it home. We’ll be using this recipe often.
I read that you like to use your favorite Worcestershire sauce, but I couldn’t find what the name of the brand was. Also, have you ever frozen this before? I want to make a double batch and freeze the rest in individual portions. If you wouldn’t mind emailing the answers that would be very helpful as I don’t want to miss the answer. Thank you Sabrina!
I used to use Lea & Perrins but since we’ve switch to an organic non GMO one. We now use Whole Foods 365 brand. Good luck!
This recipe says it serves 6 how much do you consider a serving per bun?
I’d say about 1/2 cup.
This has quickly become a family favorite! Leftovers are VERY popular. Several of your recipes are in my “go to” recipe list. Thank you!
This is one of the best recipes I’ve EVER tried, and my husband, who is normally cheese-phobic, adores it also. I want to eat these constantly!! Definitely will replace regular sloppy joes for us. Thank you for sharing.
Fantastic! Thanks so much for taking the time to come back and let me know, Kaitlyn.
how Can I make this in the crockpot with pasta
I would use my Philly Cheesesteak Hamburger Helper recipe and adjust for a slow cooker by browning the meat first in a skillet. Then add all the ingredients (you’ll need to double the beef broth amount) except for the pasta and cheese and cook it on low for 6-8 hours. Add the pasta and cook for another 15 minutes and once the pasta is done, stir in the cheese. Enjoy!
My husband loved this! And that’s saying a lot because he only likes about 4 other meals! I think I’ll be making this recipe weekly!
Yay for a 5th option, right?! Thanks so much for the 5 stars, Kim.
Thank you for the recipe!! We didn’t add the ketchup, we increased Worcester. Then we spiced it up with jalapeños…. YUMMMMMMM!!!!
Hi Sabrina I just wanted to know if I could use shredded mozzarella instead of provolone since that and cheddar are the only cheeses that I have in my refrigerator
Yes, you can use whatever cheese you prefer. 🙂 Enjoy!
Haven’t tried any yet, but I’m going too it all looks delicious.
Hi Sabrina,
For the Crock-Pot version, does the ground beef need to be cooked prior to putting it in the Crock-Pot? My apologies if this question has been asked and answered already…in a time crunch and ready to make these sloppy joes! Yum! By the way, I have made these in a skillet before and they are just the tastiest sandwiches ever! Love your recipes!
Yes, you’ll want to cook the beef before adding it. I’m so glad you enjoy the recipe.
What if I already put it all in slow cooker and meat was not cooked?
I’ve never tried it that way. How did it turn out?
Any suggestions for using this recipe without the mushrooms? We have a mushroom allergy and assume that the 1/2# mushrooms is both for the meatier flavor as well as a binder …I would think cutting them out completely would make this more greasy and not bind as well.
You can definitely leave the mushrooms out or play around with other veggies like zucchini or sun-dried tomatoes. Let me know if you experiment and how it goes!
I was looking for a ground beef recipe that was quick, delish and not the same old same old. This was perfect! Thank you! I didn’t have beef broth so i substituted a can of gravy and then skipped the cornstarch and butter. I also added a tiny pea size dollop of prepared mustard and 1 tsp chilli powder.
My hubby loved the gravy so much he actually wanted to know what was in it. Lol. Cant wait to make it again. Thanks
Absolutely delicious!!! This is a real keeper, I can’t wait to serve it to family and friends. I served it stacked on an open bun, topped with a slice of provolone and broiled until the cheese melted….yum yum yum
This was surprisingly delicious! I’m not a green pepper fan, so pulsed the green peppers, onion, and mushrooms in a food processor until finally chopped. It only added to the sloppy joe texture and was a lot less work! Also added two cloves of garlic. Fabulous and easy recipe. Thanks!
What is the best way to reheat any leftovers?
Either on the stove top or pop it in the microwave for a bit. You can add just a bit of water if you notice it’s too thick from reheating. Enjoy!
I made sliders they turned out really good! The cast iron does add a nice crust.
Just made this recipe today. If I knew it would be such a success I would have doubled it. It’s a real keeper, thanks for sharing.
You’re welcome, Barbara!
Excellent, very tasty. I will make this again
Gave up regular sloppy joe since I tried this! It’s delish!
Looks most excellent!!! Dinner tonight!!