Philly Cheese Steak Sloppy Joes

6 sandwiches
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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 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!).

We LOVED these Philly Cheese Steak Sloppy Joes!

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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!

Philly Cheese Steak Sloppy Joes can also be made in a skillet.

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.

Looking for more Cheese Steak recipes? Look no further!

And if you’re looking for more sloppy joe’s I’ve also published these crazy good Bacon Cheeseburger Sloppy JoesPizza Sloppy Joes and Ultimate Sloppy Joes.

Just 30 minutes to make these Philly Cheese Steak Sloppy Joes.

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.

Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes will make you forget your childhood canned sauce memories and make you LOVE sloppy joes again.
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
  • tablespoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon  cornstarch
  • cup beef broth
  • 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

Calories: 425kcal | Carbohydrates: 29g | Protein: 31g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 1048mg | Potassium: 636mg | Fiber: 1g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 11.9mg | Calcium: 382mg | Iron: 3.9mg
Keyword: Philly Cheese Steak Sloppy Joes

We make these Philly Cheese Steak Sloppy Joes ALL THE TIME!

We make these Philly Cheese Steak Sloppy Joes ALL THE TIME!
Philly Cheese Steak Sloppy Joes are the best!
You can make these Philly Cheese Steak Sloppy Joes in just 30 minutes!
Philly Cheese Steak Sloppy Joes will make you forget your childhood canned sauce memories and make you LOVE sloppy joes again.
We make these Philly Cheese Steak Sloppy Joes ALL THE TIME!
We make these Philly Cheese Steak Sloppy Joes ALL THE TIME!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. A simple and great recipe I did use 2 cups of broth and 2 T flour. I also added banana peppers, 3 oz cream cheese, and leftover mini penne and turned it into a skillet meal. It turned out excellent.

  2. Excellent I love the instructions on how to get a good char on the meat. I used a cast iron skillet and it worked great.
    Thanks for posting!

  3. This was great!!! I heated my cast iron skillet til it was piping hot and added a little evoo and put my beef in and squished it so that it covered the bottom of skillet and waited a good two minutes and then continued with the recipe and it was delicious

  4. I made this and with the onion, I used one green pepper and one red pepper. Instead of water, I used a 14oz. can of beef broth and omitted the salt. We had it on burrito shells because I thought the buns would be too messy.They were delicious!

  5. Delicious recipe, easy to make. I always add a touch more Worcestershire sauce to mine. Definitely worth trying if you want something new.

  6. I work full time and so I look for SUPER EASY recipes that I can make ahead which my husband and I both enjoy, and this one did not disappoint us. (The only thing I didn’t include was the mushrooms because we had mushrooms in another dish this week. I served these sandwiches in large Amorosa Hoagie Rolls, rather than hamburger buns.)
    After only a few bites, my husband gave this a “thumbs up!” Not only that, but he liked it so much, he mentioned it to the men at his Bible group and to a couple of fellows the next day. To which they said: “So, where’s OURS?!” LOL
    I will be sharing this recipe with them and/or with their wives to make FOR them as well as with my mother!
    Thank You! This one’s a keeper!

    1. Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.

  7. I knew when I read it that this recipe would be a winner. I didn’t follow it to the letter because recipes are more a guideline in my kitchen. I omitted the mushrooms. I added some seasoned salt and extra pepper. I used frozen peppers that I put up from my garden. And I made a dark roux instead of using cornstarch because that’s my preference. We served it on some small kaiser rolls, then husband came back for a third helping which he put over pasta. I was thinking it would be fabulous over mashed or baked potatoes or even rice. So so so yummy!

    1. Love this! You are quite the creative Chef! It DOES sound yummy. Thanks so much for taking time to let us know how you made the sloppy joes and thanks so much for the 5 star review 🙂

  8. Amazing! I did add garlic and a bit of St Elmos seasoning which I pretty much add to everything. I used toasted steak rolls. Brioche buns were not available. I will make this again and again. Thank you for sharing.

  9. Ever eat something and that first bite (after the 2nd or 3rd chew) when it all hits you close your eyes and say mmmmm while mentally and physically drooling? That is THAT meal. It’s the one that forces another bite, another bite, I’m going to finish it. I won’t make standard sloppy joes again because of this recipe.

    1. So glad you enjoyed the Sloppy Joes. With Hawaiian rolls would just take this to another level. YUMMMMM!!!! Thanks for the 5 star rating Shanita!