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!
Create a free account to Save Recipes
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!
- 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.
Like This
Like this recipe? Then Like us on Facebook!
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.
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
- 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
Want to save this recipe? Create a free account to easily save your favorite recipes
A friend sent this recipe to me and we love it!! It is amazing!!
I tried this Philly Sloppy Joe’s today and it’s a wonderful recipe – thanks!
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.
oh no, that sounds awful.
Yummy! So good
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?
I haven’t but I think it would be totally doable. Good luck!
I would make it without the cheese and add that as its warming up.
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
This was good but I didn’t put ketchup in mine. It was delicious
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.
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.
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.
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!
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.
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!
One of our regular dinners! I only add extra provolone because we love cheese in our house. We all love it!
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.
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!
This recipe should be called “Sloppy Phil”, recipe was good!
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!
Chili Sauce! yum
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?
Yes, cook the meat as directed in the recipe first and after draining, add to your slow cooker. Reference our Slow Cooker Philly Cheesesteak Sandwich recipe https://dinnerthendessert.com/slow-cooker-philly-cheese-steak-sandwiches/.
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?
Yes, cook the meat as directed in the recipe first and after draining, add to your slow cooker. Reference our Slow Cooker Philly Cheesesteak Sandwich recipe https://dinnerthendessert.com/slow-cooker-philly-cheese-steak-sandwiches/
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.
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.
My husband says these are his favorite!!!!!
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
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.
Made this tonight for myself and hubby (no veggies because he’s picky) for the 4th time. It’s a winner in our house.
Absolutely amazing!
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
These were amazingly good! Sloppy Joe has always been my favorite. Now I have another favorite sandwich.
Can this be made ahead of time and refrigerated for several days, even after adding cheese?
Loved it very simple and tasted great
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.
We made this super delicious! Wondering if this can be done to make a patty?