Name: Philly Cheesesteak Sloppy Joes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef (85% lean); 1 Tbsp olive oil; 1 medium onion, finely diced; 1 green bell pepper, finely diced; ½ red bell pepper, finely diced; 2 cloves garlic, minced; 1 Tbsp Worcestershire sauce; 1 Tbsp ketchup; 1 Tbsp Dijon mustard; ½ tsp salt; ½ tsp black pepper; ½ cup beef broth; 1 Tbsp cornstarch (optional); 6 slices provolone cheese (or 1 cup shredded); 6 hamburger buns or soft sandwich rolls; 2 Tbsp butter (for toasting buns)

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I created a mashup of classic Philly cheesesteak flavors and the beloved sloppy joe. This delightful sandwich is packed with juicy ground beef, sautéed peppers and onions, and melty cheese, all nestled in a toasted bun for a hearty and satisfying meal.

Why You’ll Love This Recipe

I love that this recipe combines bold flavors and quick prep. It’s ready in about 30 minutes, uses just one pan for the filling, and delivers that messy, comforting goodness that makes every bite memorable. Ideal for busy weeknights or casual entertaining—I promise it will disappear fast.

ingredients

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

1 lb ground beef (85% lean keeps it juicy)
1 Tbsp olive oil
1 medium onion, finely diced
1 green bell pepper, finely diced
½ red bell pepper, finely diced
2 cloves garlic, minced
1 Tbsp Worcestershire sauce
1 Tbsp ketchup
1 Tbsp Dijon mustard
½ tsp salt
½ tsp black pepper
½ cup beef broth
1 Tbsp cornstarch (optional, for thickening)
6 slices provolone cheese (or about 1 cup shredded)
6 hamburger buns or soft sandwich rolls
2 Tbsp butter (for toasting buns)

directions

Heat olive oil in a large skillet over medium‑high heat. Add ground beef and cook until browned, breaking it apart and letting it develop some crispy edges. Drain excess fat if desired.
Add onion, bell peppers, and garlic to the pan. Sauté until soft and starting to brown—this adds great flavor.
Stir in Worcestershire sauce, ketchup, Dijon mustard, salt, and pepper. Pour in beef broth and let it simmer for a few minutes to meld flavors.
If the mixture is too loose, whisk cornstarch with a little water and stir it in to thicken.
Lay provolone slices over the beef mixture. Cover the skillet until the cheese melts, then stir gently to incorporate.
Meanwhile, butter the cut sides of the buns and toast them in another pan until golden and crisp.
Scoop the cheesy beef onto the toasted buns, assemble sandwiches, and serve immediately.

Servings and timing

Servings: Makes 6 sandwiches
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Protein swap: I sometimes use ground turkey, chicken, or plant‑based crumbles—just adjust seasoning.
Cheese options: American cheese for creaminess, sharp cheddar for tang, mozzarella for stretchiness, or Swiss for a mellow twist.
Add‑ins: Mix in mushrooms, jalapeños, or chili flakes for extra flavor or heat.
Sauce twist: Swap ketchup for BBQ sauce or add a dash of hot sauce for spice.

storage/reheating

Fridge: I store leftover filling in an airtight container for up to 3 days. When reheating, I warm it on the stove with a splash of broth to loosen it up, then toast fresh buns.
Freezer: Freeze cooled filling in freezer bags for up to 2 months. To reheat, thaw overnight in the fridge, warm gently on the stove, and assemble on freshly toasted buns.

FAQs

What can I use instead of ground beef?

I often substitute ground turkey, chicken, or vegetarian crumbles—just bump up the seasonings since they’re milder than beef.

How do I keep the buns from getting soggy?

I always toast the buns and sometimes add a cheese slice under the filling to act as a moisture barrier.

Can I prep the filling ahead of time?

Absolutely. I prep the filling, cool it, and refrigerate it. When it’s time to serve, I reheat, cheese it, and toast buns fresh.

What cheese melts best?

Provolone is traditional and melts beautifully, but American and mozzarella are great for creaminess and stretch. Sharp cheddar adds flavor contrast.

Can I make this gluten‑free?

Yes—just use gluten-free buns or rolls. The filling is naturally gluten-free, but check that your Worcestershire sauce and mustard are certified gluten-free.

Conclusion

This Philly Cheesesteak Sloppy Joes recipe is my go-to when I want something big on flavor, easy to make, and ready in under 30 minutes. It’s messy, cheesy comfort food at its best—perfect for relaxed dinners or feeding a crowd. I hope you enjoy this delicious mashup as much as I do!

Philly Cheesesteak Sloppy Joes

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 sandwiches
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

A delicious mashup of Philly cheesesteak and sloppy joe, this sandwich is filled with juicy ground beef, sautéed peppers and onions, and melty provolone cheese, all tucked into a toasted bun for the ultimate comfort food experience.

Instructions

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart and allowing crispy edges to form. Drain excess fat if desired.
Add onion, green and red bell peppers, and garlic. Sauté until vegetables are soft and starting to brown.
Stir in Worcestershire sauce, ketchup, Dijon mustard, salt, and pepper. Pour in beef broth and simmer to combine flavors.
If needed, mix cornstarch with water and stir into the pan to thicken the mixture.
Place provolone slices over the beef. Cover skillet until cheese melts, then gently stir to incorporate.
Butter the cut sides of buns and toast in another pan until golden and crisp.
Assemble sandwiches by spooning the cheesy beef onto toasted buns and serve immediately.

Notes

Use ground turkey, chicken, or plant-based crumbles as protein alternatives.
Swap provolone with American, mozzarella, sharp cheddar, or Swiss cheese for variation.
Add mushrooms, jalapeños, or chili flakes for extra flavor or heat.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Use gluten-free buns to make it gluten-free.