Philly Cheesesteak Sloppy Joes Recipe

There’s just something so satisfying about a Philly cheesesteak, isn’t there? The sizzling beef, sautéed onions and peppers, and that gooey, melty cheese all nestled in a soft bun—it’s comfort food at its finest. But what if you could take all those flavors and turn them into something a little messier, a little heartier, and somehow even more fun? That’s where Philly Cheesesteak Sloppy Joes come in! This recipe is a mashup of two classics, combining the rich taste of a Philly cheesesteak with the family-favorite messiness of a sloppy joe. It’s perfect for weeknight dinners, casual get-togethers, or anytime you want to bring a little Philly flavor to your table with minimal fuss.

Let me tell you, when I first made this recipe, I wasn’t sure if it was going to be a hit with the family. I love experimenting with new versions of old favorites, but they’re not always the easiest crowd to please. Still, after one bite, it was unanimous—this Philly Cheesesteak Sloppy Joe was here to stay. It’s now on regular rotation at our house, and I can’t wait for you to try it, too.

this RECIPE

A little backstory: the sandwich that became a legend

The classic Philly cheesesteak hails from, you guessed it, Philadelphia, where it’s been a staple since the 1930s. Traditionally, it’s made with thinly sliced beef, grilled onions, and melted cheese, all stuffed into a long roll. But what makes the cheesesteak iconic is the debate over cheese—Provolone or Cheez Whiz? While this recipe leans toward Provolone for its richness, it’s combined with another cheesy favorite: cheddar. This fusion creates a creamy, savory filling with a bit of a bite. And as far as sloppy joes go, they’ve been an American favorite since the 1940s—a messy, meaty sandwich that’s all about easy eating and big flavor. Marrying these two dishes feels like a match made in comfort food heaven!

The core ingredients and how to make them shine

A few key ingredients turn this recipe from good to great, and each one has its role to play.

• Lean ground beef: This is the backbone of the dish, offering that rich, savory base. I like to use lean ground beef to keep things a little lighter, but you could swap in ground turkey if you’re looking for a healthier twist. Just be mindful of seasoning since turkey has a milder flavor.
• Green pepper and onion: These veggies bring freshness and a bit of crunch. Make sure to dice them finely so they mix evenly into the filling. If you’re not a fan of green peppers, red or yellow peppers will work just as well. They’re slightly sweeter and add a nice color contrast too.
• Beef broth and beef bouillon: These deepen the flavor, giving the filling that classic beefy taste. If you don’t have beef broth on hand, you can use water, but definitely don’t skip the bouillon—it’s the secret to creating that long-simmered taste without hours on the stove.
• Cheddar and Provolone cheeses: Cheddar goes into the sloppy joe filling to give it a creamy texture, while Provolone melts on top, adding that signature Philly cheesesteak flavor. If you’re more of a mozzarella fan, you can swap it in, but trust me, Provolone gives it that perfect smoky finish.

Tools to make the magic happen

Now, you don’t need a fancy kitchen to pull this recipe off, but a few trusty tools will make your life a little easier:

• A large skillet: This is your main cooking vessel for browning the beef and sautéing the veggies. You’ll want a good-sized one so everything cooks evenly.
• Oven-safe baking sheet: For toasting the buns and melting the cheese on top of the sloppy joe filling. If you don’t have a baking sheet, a large oven-safe dish works too.
• A sturdy spatula: Perfect for breaking up the beef and mixing everything together. You’ll want to keep stirring as you cook to make sure nothing sticks or burns. (I’ve learned this the hard way!)

Step-by-step: how to make Philly cheesesteak sloppy joes

Alright, let’s get cooking! This recipe is pretty straightforward, but there are a few tricks I’ve learned along the way that’ll help you nail it every time.

1. Toast the buns: Start by preheating your oven to 400°F. Cut the hamburger buns in half, then brush a little butter or mayo on the insides. Lay them on a baking sheet and pop them in the oven for about 5 minutes. You’ll want them just golden and crisp, but not too brown. Trust me, this little step makes a big difference—it keeps the buns from getting too soggy later on.
2. Brown the beef and sauté the veggies: While the buns are toasting, heat the olive oil in a large skillet over medium heat. Toss in your diced onion and green pepper, cooking until they start to soften. Add the ground beef and cook, stirring frequently, until the beef is browned all over. Don’t forget to season with a little salt and pepper as you go. Once the beef has changed color, add the chopped garlic and sauté it for a couple of minutes. (I’ve burned garlic more times than I’d like to admit, so just keep an eye on it!)
3. Thicken the sauce: In a small bowl or cup, mix together the beef broth, cornstarch, and beef bouillon. Pour this mixture into the skillet with the beef and stir continuously. The cornstarch helps thicken everything up, so you’ll end up with a rich, hearty sauce. Next, stir in the ketchup, Worcestershire sauce, mustard, and the dried herbs and spices. Let everything simmer for about 5 to 7 minutes—just enough for the flavors to meld together.
4. Add the cheddar: Once the beef mixture is looking thick and saucy, stir in the shredded cheddar cheese. This will melt into the filling and make it super creamy. If you want things extra cheesy, don’t be afraid to throw in a little more cheddar (I’ve definitely done that a time or two).
5. Assemble the sandwiches: Take your toasted buns and spoon a generous helping of the beef mixture onto the bottom halves. Top each with a slice of Provolone cheese, then pop the buns back in the oven for about 10 minutes—just until the cheese is melted and bubbly. Place the top half of the buns on and serve immediately while everything’s still hot and gooey.

Fun variations to try!

What I love about this recipe is how versatile it is. Here are a few variations I’ve played around with:

• Low-carb: If you’re looking to cut back on carbs, swap the buns for portobello mushroom caps or serve the beef mixture in lettuce wraps. It’s just as delicious and a bit lighter.
• Gluten-free: Use your favorite gluten-free buns or even gluten-free tortillas to wrap up the filling.
• Vegan version: Sub the beef for a plant-based ground meat substitute and use vegan cheeses. You’ll still get all the great flavors, but without the meat or dairy.
• Spicy twist: Add more red pepper flakes or drizzle in a bit of hot sauce for extra heat. I love using a smoky chipotle hot sauce to give the filling an extra kick!
• Seasonal flair: Swap out the green peppers for roasted red peppers in the fall or add in some sautéed mushrooms for a more earthy flavor.

Serving ideas to impress

If you’re serving these Philly Cheesesteak Sloppy Joes for a casual get-together, try pairing them with a simple side salad or some crispy oven-baked fries. If you want to take it up a notch, sautéed veggies or a homemade coleslaw would make excellent sides. For a little color, sprinkle some fresh parsley on top just before serving.

What to drink? Let’s talk beverages

I like to keep it simple and refreshing. A cold glass of iced tea or lemonade pairs beautifully with the richness of the sloppy joes. If you’re craving something a bit more festive, try a sparkling water with a squeeze of lime or a homemade iced green tea.

Storing and reheating tips

Got leftovers? Lucky you! Store the filling in an airtight container in the fridge for up to 3 days. When reheating, I recommend warming the beef mixture on the stove over low heat to prevent it from drying out. You can also reheat in the microwave, but add a splash of beef broth or water to keep it moist. For the buns, give them a quick toast in the oven or a warm-up in the toaster.

Scaling the recipe for different needs

Whether you’re cooking for a big crowd or just yourself, this recipe is easy to scale. If you’re making it for two, simply halve the ingredients. The only thing to watch out for is that when making a larger batch, the beef may take a bit longer to cook evenly, so just give yourself an extra few minutes on the stove. And don’t worry—there’s always enough cheese to go around!

Ready to dig in?

I hope you’re as excited as I am to try these Philly Cheesesteak Sloppy Joes. They’re hearty, cheesy, and full of flavor, with just the right amount of mess. Plus, they’re super customizable, so don’t be afraid to make them your own. Whether you’re cooking for family, friends, or just yourself, I guarantee these will be a hit!

FAQs

1. Can I make this ahead of time?
Absolutely! You can make the beef filling a day ahead and store it in the fridge. When you’re ready to eat, reheat the filling and assemble the sandwiches.

2. Can I freeze the sloppy joe filling?
Yes! Just let it cool completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.

3. What cheese can I use if I don’t have Provolone?
Mozzarella or even Swiss cheese would be great substitutes if you don’t have Provolone on hand.

4. Can I add other vegetables?
Definitely! Mushrooms, zucchini, or even spinach would make great additions to the beef mixture.

5. How do I prevent the buns from getting soggy?
Toasting the buns beforehand helps, but you can also serve the sloppy joe filling separately and let everyone assemble their own sandwiches when they’re ready to eat.

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