Philly Cheese Steak Sloppy Joes

Why You’ll Love This Recipe

I love how this recipe transforms everyday ingredients into something that feels both indulgent and nostalgic. The browned beef builds a deep flavor, while the vegetables add sweetness and texture. The melted Provolone cheese brings it all together into a gooey, satisfying sandwich. Plus, it’s ready in just 35 minutes—perfect for a busy weeknight or weekend game day meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Meat

• 1 pound lean ground beef

Vegetables

• 1 small yellow onion, diced

• 1 small green bell pepper, diced

• 8 ounces brown mushrooms, minced

Sauce & Seasonings

• 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

Dairy

• 2 tablespoons butter

• 8 ounces Provolone cheese slices, chopped

Bread

• 6 brioche hamburger buns

Directions

1. I heat a large cast iron skillet over medium-high heat and add the ground beef. I let a deep brown crust form on the bottom before breaking it apart, cooking until about half of the meat has a rich sear.

2. I remove the beef from the skillet and keep the rendered fat in the pan. I add butter, then toss in the diced onions, bell pepper, and mushrooms. I let them brown undisturbed for 1-2 minutes, stir, then brown again for another 1-2 minutes.

3. I return the browned beef to the skillet with the veggies. In a small bowl, I whisk together beef broth and cornstarch until smooth, then pour it into the skillet.

4. I add ketchup, Worcestershire sauce, salt, and pepper, stirring to combine everything. I cook this down for 3-5 minutes until the mixture thickens and becomes hearty.

5. Once thickened, I turn off the heat and stir in the chopped Provolone cheese until fully melted and mixed throughout.

6. I spoon the hot, cheesy mixture onto toasted brioche buns and serve right away.

Servings and timing

• Servings: 6 sloppy joes

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Sometimes I swap Provolone with white American or mozzarella for a different cheese melt.

• For a spicy twist, I add diced jalapeños or a dash of hot sauce to the mix.

• If I want to lighten it up, I use ground turkey instead of beef.

• I’ve also made this open-faced on toasted sourdough for a knife-and-fork version.

Storage/Reheating

I store any leftover mixture in an airtight container in the refrigerator for up to 4 days. When I reheat, I do so in a skillet over low heat or in the microwave, stirring occasionally until warmed through. I toast fresh buns just before serving again for the best texture. This mixture also freezes well—just let it cool completely before storing in freezer-safe bags for up to 2 months.

FAQs

Can I make the filling ahead of time?

Yes, I often prepare the filling a day in advance and simply reheat it gently when ready to serve. It tastes just as good, if not better, the next day.

What kind of mushrooms work best?

I usually use brown (cremini) mushrooms for their earthy flavor, but white button mushrooms also work well.

Can I use a different type of cheese?

Absolutely. Mozzarella, white cheddar, or even Swiss melt beautifully and pair well with the beef and veggies.

How do I prevent the buns from getting soggy?

I always toast my brioche buns with a little butter—it adds flavor and creates a barrier so the sauce doesn’t soak through.

What sides go well with these sloppy joes?

I like to serve them with fries, sweet potato wedges, a crisp green salad, or even coleslaw for a fresh crunch.

Conclusion

These Philly Cheese Steak Sloppy Joes bring together the bold flavors of a Philly cheesesteak with the comfort of a sloppy joe—all in one gooey, delicious sandwich. They’re fast, filling, and always a hit at the table. I keep this recipe on repeat whenever I want something warm, cheesy, and satisfying with minimal effort.

Print