Philly Cheese Steak Sloppy Joes

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

Philly Cheese Steak Sloppy Joes with peppers, onions, and provolone will make you forget canned sauce and make you LOVE sloppy joes again!

Sloppy Joes are such and easy Sandwich Recipe that always make the perfect family meal. I love this Philly Cheese Steak version as well as some of my other popular variations like Cheeseburger Sloppy Joes and Pot Roast Sloppy Joes!

Hand holding finished sloppy Joe.

Sabrina’s Philly Cheese Steak Sloppy Joes

My Philly Cheese Steak Sloppy Joe recipe came together almost accidentally. I already had Philly Cheese Steak Grilled Cheese sandwiches in my weeknight dinner rotation for years, and one day I’d made a skillet of the meat filling but didn’t have sandwich bread. With just a few adjustments to make the mixture extra gooey and “sloppy,” I created this sloppy joe version, which may be even more of a crowd-pleaser. It’s a reliable meal that you can whip together and serve in hamburger buns any night!

EDITED: You guys are amazing! In just 7 16 30 days my readers loved this recipe so much it was 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!).

What You’ll Need

  • Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the best sear ever.
  • Worcestershire Sauce: Do not leave this out or sub it for anything else, this is a main flavor component in the savory sandwich recipe.
  • Provolone Cheese: I originally made this recipe with 8 ounces of cheese, or two cups, and it was super cheesy which we love. But I would suggest starting with 1 cup, then adding a bit at a time until it’s where you like it so you don’t overdo it.
  • 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.

How To Make

Time needed: 30 minutes

  1. Brown beef

    Add the ground beef to a hot skillet. Once it starts to brown, break the beef apart and stir until a deep crust appears on about half the meat.

  2. Cook vegetables

    Remove the beef from the pan, and add the butter, onions, bell peppers, and mushrooms. Let brown for 1-2 minutes, then stir. Leave it for another 2 minutes, and stir again. Then add the beef back into the pan

  3. Add sauce ingredients

    Mix beef broth and cornstarch together. Then, add it to the pan with the ketchup, Worcestershire sauce, kosher salt, and black pepper. Cook for 3-5 minutes so the liquid reduces.

  4. Serve

    Turn off the heat. Then, add the provolone cheese, and serve the cheesesteak mixture over toasted brioche buns.

Recipe Card

Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes with peppers, onions, and provolone will make you forget canned sauce and make you LOVE sloppy joes again!
Yield 6 sandwiches
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
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. Start with half the cheese and then add a bit more at a time until it's as cheesy as you like it.
  • Served on toasted brioche buns.

Nutrition

Calories: 484kcal | Carbohydrates: 30g | Protein: 30g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 995mg | Potassium: 597mg | Fiber: 1g | Sugar: 6g | Vitamin A: 524IU | Vitamin C: 12mg | Calcium: 378mg | Iron: 4mg

Alternate Serving Idea

This Hamburger Helper version is the second variation of this that I ended up making a week after preparing these sloppy joes for the first time. I posted a recipe for this too, but here is a quick summary:

  • 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.

Slow Cooker Version

  • To make this recipe 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.

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3 pic collage of assembled sloppy joes.
2 picture collage of assembled sandwiches.
Close up of sloppy joe sandwich
Assembled sandwich on wooden plate.
Opened sloppy joe sandwich from above
Hands holding sloppy joe sandwich

The following images have been used in previous versions of this post:

Hand holding cheesy sloppy joe sandwich
Side angle of sloppy joe sandwich on a plate
open beef sandwich from above
Assembled sandwich shot from the side.

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Flavor was excellent. We did without peppers due to an allergy. These were way to saucy. Next time we will cut the broth in half. Did not add cheese to meat in pan as it always sticks to the pan, so we put them on the homemade buns before adding the meat. Everyone loved the flavor of these. Even my kid that doesn’t like mushrooms liked this. Doubled what I could, not the mushrooms unfortunately.
    I think next time I will cook the onions and half of the mushrooms separately from the meat, and the mushrooms I cook with the onions I will slice thinly and saute together in butter. Then add the onion/mushroom mix right before serving so that the flavor of the mushrooms is more present.

    Over all everyone loved it! I had one kid go back and just put meat on his plate and eat that.

  2. I made an account to this website just so I could leave a 5-star review. (Well that, and so I could save the recipe as well.) This recipe is simple, and something my whole family loves! There’s never any leftovers! Thank you for sharing it with us!

    1. Welcome to the DTD family Cheryl and so glad you enjoyed the sloppy joes. We’re big fans of sloppy joes so head over to the Recipe Index, type in sloppy joes to review the MANY options for your family!