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.

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. Awesome! Awesome! Awesome! This really gets the tastebuds going! The ONLY change I made was to use Hatch Green Chile in place of bell pepper, and use half Soy sauce and half Worcestershire! My husband raved! This will be a regular in our house! Thanks for a great recipe!

  2. Really good riff on a classic. Had to improvise with ingredients I had on hand (poblano instead of green pepper, havarti instead of provolone) but absolutely loved the flavor.

  3. I’ve been trying to think of what to make with the leftovers! We love this recipe so mich!

  4. Tried the recipe and it was ok. I didn’t like how it has somewhat of a gravy consistency. Then again, that could be what makes it “sloppy joe” like which we NEVER eat so. Idk. But I think I will stick to making the regular Philly cheese steaks with shaved beef.

  5. Your recipe is delicious. I prepared it exactly as specified. Just a thought . . . would this make a good dip served with a sliced baguette?

  6. We love this Sloppy Joe Philly recipe! I did drain the fat and instead sauteed the veggies in olive oil. I also used unsalted beef broth to keep the sodium down, but the worcestershire & ketchup are plenty for flavor! I double the recipe and serve the 1st batch with the provolone mixed in the night I make it, and then use the frozen 2nd batch reheated with the provolone on top! Or if I’m feeding a crowd, I hollow out a full loaf of French Bread into a boat, brush it with garlic butter and stuff it with the heated filling, then top it with slices of provolone and put it under the broiler to be sliced at the table. Bake some garlic potato wedges or smashed crispy red potatoes sprinkled with chives to go with it and a fresh green salad and it’s an awesome meal! 🙂

  7. We love this recipe. Only change I make is a 7 ounce can of green chilies instead of green pepper (don’t like them cooked). I make it every time we go camping!

  8. We’re going camping over the weekend. Could this be made in advance and reheated in a slow cooker?

    1. We take it in the RV all the time. I actually freeze it and then heat in microwave if we’re plugged in or stove to if not. Our favorite camping meal!

  9. This recipe is delicious! Whole family loved it. Can’t wait to make again. It was very easy and way cheaper for a family of 5 to enjoy a tasty Philly.

  10. I adapted it just a little further to skip buns all the way (mostly because i never have buns on hand)- and used rice instead! Skipped the cornstarch, added an extra 1/2 c broth and 1 1/2c rice- my family loves it! Thank you!

  11. Made this tonight and it was delicious! I used swiss instead of provolone because it was what I had. I added about 1 tbsp of roasted minced garlic. And I premixed the ketchup and worcestershire sauce so when ready I just added it and lol that combination is delicious!

  12. This is a huge hit with my family! I even substitute boca crumbles for myself (I am a vegetarian) and it is yummy!

  13. I browned the ground beef, peppers and onions as directed in the skillet. Then finished the recipe in the crockpot. It turned out wonderful!

  14. Made it 3 times so far! My family loves it, especially my teenage sons. Definitely keeping this one in rotation. I add a couple big spoonfuls of cheese whiz at the end to make it more creamy and omg soooo good!

  15. Why would you want to cook pasta with this???The starch will kill the good flavors.Furthermore, the pasta will keep soaking up the broth??? yuck is all i can say

  16. I do not like sloppy Joe from a can… but this.. oh my gosh!! So so good, whole family loved it and super easy to make!

  17. I love cheese steaks. This was NOT good. I followed the recipe and sadly just made a $17 pan of slop for the stray cats. I pray they like it. Do NOT make this.

    1. Maybe you skipped a step? Maybe do not drink your wine while making this. Everyone else seems to love it.

  18. 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

    1. I’m not a fan of Philly cheesesteak but absolutely love these! My entire family, including the grandkids do too! And easy to make!

  19. 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

  20. 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.

  21. Real Philly Cheese steaks are made with Velveeta. Always! The rest are for people who don’t like Velveeta. Try it THAT way!

    1. 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.

      1. You are partially right on the cheese whiz. It depends on what side of the street you are on. The other side uses Provolone with tomato sauce. But the cheese whiz side says they were the first.

  22. We loved this recipe! It’s very cheesy and I would add a little more salt and pepper! Thank you for sharing 🙂

  23. 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!

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