What the heck is this?
Think of this as the happy accident that happened when a cheesesteak and a sloppy joe fell in love. All the melty, savory, beefy goodness of a Philly cheesesteak—ground up, sauced up, and piled high onto a soft sandwich bun. Philly Cheesesteak Sloppy Joes are the perfect weeknight dinner: fast, filling, budget-friendly, and straight-up addictive.
Why You’ll Love This Recipe
Faster than ordering takeout (and cheaper too)
Big cheesesteak flavor, no steak slicing required
Crowd-pleasing, kid-approved, game-day-worthy
One pan = easy cleanup
Great for meal prep and leftovers
The Good Stuff You’ll Need
• 1 lb ground beef (85/15 works great)
• 1 tbsp olive oil
• 1 green bell pepper, diced
• 1 small yellow onion, diced
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• ½ cup beef broth
• 1 tbsp ketchup
• 1 tbsp cornstarch (optional, for thickening)
• 6 slices provolone cheese (or shredded mozzarella)
• 4–6 hamburger buns (toasted if you like)
• Butter for toasting buns (optional)
Let’s Do This
- Sauté the veggies
In a large skillet over medium heat, add olive oil. Toss in the diced peppers and onions and cook for 4–5 minutes until they’re soft and slightly caramelized. - Brown the beef
Push the veggies to one side of the skillet, add the ground beef, and cook until browned—breaking it up as it cooks. Drain excess grease if needed. - Season it up
Stir in garlic powder, salt, pepper, Worcestershire sauce, ketchup, and beef broth. Simmer everything together for 5–7 minutes until thick and saucy. If you want it extra thick, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it in. Let it bubble a minute or two more. - Melt the cheese
Lay the provolone slices right over the beef mixture, cover the pan, and let it melt for a minute or two. Then stir the cheesy goodness right into the beef. - Assemble and devour
Spoon the hot, cheesy mixture onto your buns. Toasted or untoasted, you can’t go wrong. Serve hot with fries, chips, or pickles.
Serving Suggestions
Serve with baked potato wedges or sweet potato fries
Add extra cheese on top before serving
Goes great with a crisp dill pickle and a fizzy soda
Cut into sliders for party snacks
Switch It Up
Make it spicy with pepper jack cheese and jalapeños
Add sautéed mushrooms for a steakhouse twist
Swap beef for ground turkey or chicken
Serve on hoagie rolls with a drizzle of cheese sauce
Make-Ahead Tips
The meat mixture can be made 2–3 days ahead and reheats beautifully
Freeze cooled leftovers in a sealed container for up to 2 months
Reheat in a skillet over low heat or microwave in 30-second bursts
Questions People Actually Ask
Q: Can I use a different kind of cheese?
A: Absolutely—provolone is classic, but mozzarella, white American, or even cheddar will work. Just make sure it melts well!
Q: Are these freezer-friendly?
A: Yes! Freeze just the meat mixture (not assembled sandwiches) in portions, then thaw and reheat as needed.
Q: How do I toast the buns?
A: Butter them lightly and toast cut-side down in a skillet for 1–2 minutes until golden. Adds a killer crunch!
Philly Cheesesteak Sloppy Joes Recipe: When Two Classics Collide (Deliciously)
- Total Time: 30 minutes
- Yield: 4–6 servings
Description
Think of this as the happy accident that happened when a cheesesteak and a sloppy joe fell in love. All the melty, savory, beefy goodness of a Philly cheesesteak—ground up, sauced up, and piled high onto a soft sandwich bun. Philly Cheesesteak Sloppy Joes are the perfect weeknight dinner: fast, filling, budget-friendly, and straight-up addictive.
Ingredients
• 1 lb ground beef (85/15 works great)
• 1 tbsp olive oil
• 1 green bell pepper, diced
• 1 small yellow onion, diced
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• ½ cup beef broth
• 1 tbsp ketchup
• 1 tbsp cornstarch (optional, for thickening)
• 6 slices provolone cheese (or shredded mozzarella)
• 4–6 hamburger buns (toasted if you like)
• Butter for toasting buns (optional)
Instructions
Sauté the veggies
In a large skillet over medium heat, add olive oil. Toss in the diced peppers and onions and cook for 4–5 minutes until they’re soft and slightly caramelized.Brown the beef
Push the veggies to one side of the skillet, add the ground beef, and cook until browned—breaking it up as it cooks. Drain excess grease if needed.Season it up
Stir in garlic powder, salt, pepper, Worcestershire sauce, ketchup, and beef broth. Simmer everything together for 5–7 minutes until thick and saucy. If you want it extra thick, mix 1 tbsp of cornstarch with 2 tbsp of water and stir it in. Let it bubble a minute or two more.Melt the cheese
Lay the provolone slices right over the beef mixture, cover the pan, and let it melt for a minute or two. Then stir the cheesy goodness right into the beef.Assemble and devour
Spoon the hot, cheesy mixture onto your buns. Toasted or untoasted, you can’t go wrong. Serve hot with fries, chips, or pickles.
Notes
Serve with baked potato wedges or sweet potato fries
Add extra cheese on top before serving
Goes great with a crisp dill pickle and a fizzy soda
Cut into sliders for party snacks
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~460 kcal per serving
- Carbohydrates: ~30g per serving
- Protein: ~28g per serving