Philly Cheese Steak Sloppy Joes bring together tender ground beef, sautéed peppers, and gooey provolone for a comforting twist on the classic sandwich.
Skip the canned sauce—this homemade version is packed with fresh flavor.
Ready in just 30 minutes, these sloppy joes deliver savory bites that combine the best parts of a Philly cheesesteak and a hearty, satisfying sloppy joe.
Ingredients for Philly Cheese Steak Sloppy Joes
Lean ground beef – Creates the hearty base with rich, beefy flavor.
Butter – Adds richness and helps sauté the veggies.
Yellow onion – Provides a sweet, aromatic depth.
Green bell pepper – Adds a mild crunch and signature cheesesteak taste.
Brown mushrooms – Give earthy flavor and extra texture.
Ketchup – Brings subtle sweetness and tang.
Worcestershire sauce – Deepens the savory umami notes.
Kosher salt & black pepper – Balance and enhance all the flavors.
Cornstarch – Thickens the sauce so it clings to every bite.
Beef broth – Adds moisture and extra beefy richness.
Provolone cheese – Melts beautifully for that signature gooey finish.
Brioche hamburger buns – Buttery and soft, perfect for soaking up every drop.
How to Make Philly Cheese Steak Sloppy Joes
Start by browning the beef until it forms a deep crust for maximum flavor. Sauté onions, peppers, and mushrooms until caramelized and fragrant.
Combine with seasoned broth, ketchup, and Worcestershire, then simmer until thick. Stir in chopped provolone for a creamy finish, then serve hot on toasted brioche buns.
Tips for Perfect Philly Cheese Steak Sloppy Joes
For extra depth, try using a cast iron skillet to get that crave-worthy crust on the beef.
If you prefer less cheese, start with half the provolone and adjust to taste.
Toast the buns lightly to prevent sogginess and add a satisfying bite.
How to Store Philly Cheese Steak Sloppy Joes
Store leftover sloppy joe filling in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop, adding a splash of broth if needed. Assemble fresh on toasted buns just before serving to keep them from getting soggy.
Frequently Asked Questions
Can I make these sloppy joes ahead of time?
Yes, the filling can be made up to two days in advance. Reheat and assemble fresh.
Can I use a different cheese?
Absolutely—try mozzarella or American cheese for a milder melt.
What’s the best substitute for mushrooms?
If you don’t like mushrooms, try finely diced zucchini or skip them entirely.
Can I freeze the sloppy joe filling?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight and reheat before serving.
Philly Cheese Steak Sloppy Joes
Ingredients
- 8 ounces brown mushrooms finely minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1 pound lean ground beef
- 8 ounces provolone cheese slices chopped (use 6 ounces for a milder cheese flavor)
- 1 cup beef broth
- 1 small green bell pepper diced
- 1 small yellow onion diced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 brioche hamburger buns
- 2 tablespoons ketchup
Instructions
- Place a large cast iron skillet over medium-high heat and add the ground beef, allowing it to develop a rich, deep-brown crust before breaking it apart.
- Continue browning until about half of the beef achieves a robust sear.
- Remove the beef, leaving any rendered fat in the skillet, then melt the butter and incorporate the diced onion, green bell pepper, and minced mushrooms.
- Allow the vegetables to brown undisturbed for 1–2 minutes, stir, and repeat for an additional 1–2 minutes until lightly caramelized.
- Return the browned beef to the skillet. In a separate small cup, whisk the cornstarch into the beef broth until smooth, then pour this mixture into the pan along with the ketchup, Worcestershire sauce, salt, and black pepper.
- Stir thoroughly and cook until most of the liquid reduces, leaving the mixture slightly saucy, about 3–5 minutes.
- Remove the skillet from the heat and fold in the chopped provolone, beginning with half and adding gradually until the desired cheesiness is achieved.
- Serve immediately on toasted brioche buns.