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


  • 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


  • 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.


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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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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  1. This is seriously one of my favorites!!! Feeds the family w/leftovers which is a plus. I usually add a little extra cheese and sometimes if I’m feeling spicy, I add a little jalapeño with the onion, bell pepper, and mushrooms.

  2. Made this today for a family gathering on Labor Day. Incredible aroma and so simple. Tasted and it’s delicious.Plan on serving in old fashioned plastic restaurant baskets with chips, fruit, and brownies. Easy, no laboring on the last summer holiday.

  3. Followed the recipe almost to a T. Loved how the cast iron skillet carmelized the meat for flavor. Only change was to add a little minced garlic and some pepperoni I as a other reviewer suggested. My husband loved it!

  4. Ahhhmazing
    This was excellent and a huge hit! My kiddo hates onions and peppers but I left them in and just cooked them longer to avoid the crunch. I only received positive feedback and not one comment about the onions or peppers. Will definitely add to the rotation. Thank you!

  5. I make this recipe all the time. Delicious!! In fact, any recipe you offer named Philly Cheesesteak is a hit here. Thank you!

  6. Fabulous recipe!!! Made it and was super delicious! Used this recipe for camping, cooked ahead of time without the cheese, froze it, and reheated on a camping stove and added the cheese at that point and it was a huge hit!!! Everyone was asking for the recipe! Make this, you won’t regret it

    1. A camping stove?!! Wow! That’s great. Thanks so much for your five star rating!

  7. Fabulous recipe, and way delicious!!! We took this camping. I made ahead (minus the cheese) froze and put in a cooler then reheating on a camping stove with the cheese and man did that make for happy campers, everyone thought it was awesome and will definitely be making again! This would also be great for a pot luck/picnic of sorts! Highly recommend

  8. I love this recipe so much! It’s definitely one of my family staples. I will serve it with a side salad or steamed broccoli, kettle potato chips and the chips are so nice for getting up all that extra sloppy Joe. I also add quite a bit more green pepper for added nutrition. Sneak in veggies where I can!

  9. Next time I will use less broth bit overall it has great flavor. I diced up some pepperochinis with garlic and it added a nice kick. Will definitely make again.

  10. Forgot to leave a review the first time I made this. So, this is my second time making it and it was requested. Have to say love your recipe because I don’t get requests to make something a second time. Thanks

  11. Made this several times and have to double it!! Grown kids find out I am making it they show up with their families and my 2 neighbors usually show up when I make this!! Everyone loves it! I have made 2 changes that we like better. Instead of provolone cheese I use pepper jack and instead of brioche buns I use onion Hawaiian buns. But this is definitely a dinner game changer! Also it’s great to eat without bread or with tortilla chips or on flour tortillas!!! Thank you!!

    1. Thanks Shelly! You’re super generous to feed everyone. They’re lucky to have you.

    2. Now I’m sad I didn’t see this comment before I went to the store. Hawaiian rolls sound PERFECT ? TYSM for the idea!

  12. We’ve made this recipe countless times. It’s a winner!! We love to smother it in cheese whiz or velveeta instead of provolone. Thanks Sabrina for another awesome recipe!!

  13. Made this ! It was not to my liking. It smelled very bad! I think it was the provolone cheese. Will never make again. Threw it out.

    1. There was nothing awful about it, unless you dislike some of the ingredients which doesn’t make it awful if you don’t like the ingredients!

  14. These were such a hit my son would like this served at his graduation party. Have you made in large quantities ahead of time and warmed up in an electric roaster?

  15. My husband loved this! I followed the recipe mostly as written. Used ground beef, red and white onion. Orange bell pepper (I don’t like green pepper) and mushrooms. I used the amount of cheese listed and it was very cheesy. the cheese was very stringy though. Wondering if I missed something or if it’s supposed to be like that? Still tasted very good

  16. These were so good! I did have to add a little more seasoning and also added jalapeños. They were a hit with the whole family and I’ll definitely be making them again! Thanks for the great recipe.

    1. Oooh, yes, I like that (adding jalapenos). I live in New Mexico, and it’s common to add green chiles to just about everything here, lol. So I may add some jalapeno along with my green chile to the recipe when I make it later this week.

  17. Made this over weekend to serve to company. Divided it onto 1/2 as written and 1/2 with jalapeños. The winner was with the peppers. Comments were the as written half was lacking something. But differently a keeper with jalapeños added. Thank you.

  18. Just made this last night! Absolutely fantastic! I added a little bit of diced fresh jalapeños (I’ll just slice them next time because they got lost in the flavor).

    I also didn’t have provolone on hand so I used cheddar-jack with a lil mozzarella. (Was delish! But I’ll be sure to use provolone for that truly authentic taste going forward).

    Totally forgot the black pepper on accident but these turned out DELISH! I used regular buns. The whole night I kept going back for little spoonfuls. Even cold it stayed creamy, melty, and so so good.
    This is now a regular thing in our house!

    1. Made this over weekend to serve to company. Divided it onto 1/2 as written and 1/2 with jalapeños. The winner was with the peppers. Comments were the as written half was lacking something. But differently a keeper with jalapeños added. Thank you.

  19. As many of the people that made this have said, I didn’t have a few of the ingredients on hand so I used some substitutes. I only had regular 73/27 ground beef. This left a lot of fat so I had to drain it. While doing this I accidentally poured it all out. I didn’t have a green pepper but luckily found a poblano in the bottom of the fridge that had not gone bad yet. In my potato box I did find 1 yellow onion. This was one of 2 ingredients in the recipe I used other than salt and pepper. I mean who doesn’t have salt and pepper in their kitchen really. No broth or cornstarch but I did have just enough woostershire, wustershire, woustershire (oh whatever you know what I mean). I feel like that made the flavor match perfectly with how this was supposed to turn out. For cheese I had half a block of velveta and a little cream cheese so I used that. After a good stir this made for a cast iron skillet full of creamy deliciousness. I will definitely be using more of your recipes in the future!

  20. I didn’t have some of the ingredients like the pepper or mushrooms. I used paprika 1/2 tsp, Himalayan pink salt instead of the Kosher a few turns of the grinder. I also added dried chopped onions and dried chives 1 tsp each. I didn’t use all of the cheese but enough when it was gooey and coagulated.

    We enjoyed it. I’m sure it will be even better with additional ingredients.

  21. Sabrina I use so many of your recipes! Making this again tonight! Love the original recipe, but have tweaked a bit for our taste..we go a little lighter on the green pepper, and a bit less of the Worcestershire – our Super Bowl was the Daytona 500- made these & added some jalapeno’s..yum, yum, yum!!

    Thanks for all the wonderful recipes that have become favorites of ours – I pass them on to our daughter as well as our 2 daughter-in-laws when they as what I’ve tried lately!

  22. I made these for Super Bowl Sunday. The only tweak I made is that I added Chili Sauce with the ketchup which gave it a different kick. I used Hoagie Buns and melted the provolone cheese on them under the broiler and then put the meat mixture on them and added some more provolone! Can’t wait for leftovers!

  23. We love this recipe! I am wanting to try it in the slow cooker, do I need to cook the meat before? Or can I put it in raw?

  24. I have made this in a skillet and it is delicious!! Our favorite sloppy joes. I’m wanting to try it in the slow cooker.

    Do I need to cook the meat before I put it in? Or can I put it in raw?

    1. So good (even though I skipped the veggies so I didn’t have to go to the store) and so fast! I browned some bahn mi buns instead of brioche but I will be making these for years to come. Thank you for the recipe.

  25. Delicious! I used ground turkey instead of beef, skipped the mushrooms and added extra Worcestershire sauce to deepen the beef flavor since I used turkey.

  26. Incredible recipe! Have made it several times and the whole family loved it. Some eat it with rice instead of the bun and it’s amazing for weekly lunch meal prep

    1. Great recipe. I added some Dijon mustard and garlic for seasonings plus more ketchup and worcestershire. Also needed a good bit more salt and pepper. Will for sure make this again.

  27. Made this tonight for myself and hubby (no veggies because he’s picky) for the 4th time. It’s a winner in our house.

  28. This is awesome especially made with ground chuck and OMG ! Thus has ruined me for regular sloppy Joe’s now! Try this you will love it

  29. Hi! I made this recipe and it was amazing. The only thing I regret is keeping the beef grease. I should have strained it because there was so much fat/oil leftover.

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