Last spring, Emma came home from a sleepover raving about his friend's mom's "cheesesteak sandwiches but not really cheesesteaks." I was confused until he described them - ground beef with peppers and onions in a sloppy joe style, but with all the Philly cheesesteak flavors. That weekend, I decided to figure out what he was talking about, and Philly cheesesteak sloppy joes were born in our kitchen. The first batch was everything I hoped for - savory ground beef with sautéed bell peppers and onions, the whole thing saucy and rich with Worcestershire and beef broth, topped with gooey melted provolone that stretched when you took a bite.
Why You'll Love These Philly Cheesesteak Sloppy Joes
It's ridiculously fast and weeknight-friendly. We're talking 20 minutes from start to eating - less time than it takes to order and pick up takeout. One skillet, one pot to wash, minimal chopping. I can make this on a Tuesday night when I'm tired and still have dinner on the table before Emma starts the "I'm starving" complaints. No marinating overnight, no complicated steps, no special techniques. Just brown the meat, sauté the veggies, add the sauce, melt the cheese, done. It's so simple that Emma can help with most of it, which he loves.
The ingredient list is straightforward too - ground beef, peppers, onions, provolone, and pantry staples you probably already have.The flavor hits that perfect comfort food sweet spot without being heavy or greasy. It tastes indulgent - like something you'd order at a restaurant - but it's actually lighter than a traditional Philly Cheesesteak Sloppy Joes because you're using ground beef instead of fatty steak. The Worcestershire sauce adds that umami depth, the beef broth keeps it saucy without being drowning-in-sauce messy, and the peppers and onions bring sweetness that balances the savory beef.
Jump to:
- Why You'll Love These Philly Cheesesteak Sloppy Joes
- Ingredients for Philly Cheesesteak Sloppy Joes
- How To Make Philly Cheesesteak Sloppy Joes Step By Step
- Smart Substitutions That Actually Work
- Philly Cheesesteak Sloppy Joes Variations
- Equipment For Philly Cheesesteak Sloppy Joes
- Storing Your Philly Cheesesteak Sloppy Joes
- Top Tip
- Why This Philly Cheesesteak Sloppy Joes Works
- FAQ
- Time to Make Your New Weeknight Favorite!
- Related
- Pairing
- Philly Cheesesteak Sloppy Joes
Ingredients for Philly Cheesesteak Sloppy Joes
For the Filling:
- Ground beef
- Green bell peppers
- Yellow onion
- Garlic cloves
- Worcestershire sauce
- Beef broth
- Tomato paste
- Salt and black pepper
The Cheese:
- Provolone cheese
- American cheese slices
- Mozzarella works too
The Buns:
- Hoagie rolls
- Hamburger buns work in a pinch
Optional Add-Ins:
- Sliced mushrooms
- Banana peppers
- Hot sauce
- A1 steak sauce
See recipe card for quantities.
How To Make Philly Cheesesteak Sloppy Joes Step By Step
Brown the Ground Beef:
- Heat large skillet over medium-high heat
- Add ground beef and break up with spatula
- Season with salt and black pepper
- Cook 5-7 minutes until browned through
- Drain excess fat if there's more than 2 tablespoons
Sauté the Vegetables:
- Push beef to sides of skillet
- Add sliced peppers and onions to center
- Cook 4-5 minutes until softened
- Add minced garlic
- Stir everything together for 1 minute
Create the Saucy Mixture:
- Stir in tomato paste until coated
- Pour in Worcestershire sauce
- Add beef broth
- Mix everything together thoroughly
- Simmer 3-4 minutes until sauce thickens slightly
Prepare the Buns:
- Slice hoagie rolls in half
- Butter lightly if desired
- Toast cut-side up in skillet or under broiler
- Watch closely - 2-3 minutes max
Build the Sandwiches:
- Add top bun and serve immediately
- Spoon beef mixture generously onto bottom buns
- Top each with cheese slices
- Let cheese melt from heat
Smart Substitutions That Actually Work
Meat Options:
- Ground beef → Ground turkey or chicken (leaner, milder flavor)
- 85/15 beef → 80/20 (more flavorful, drain well)
- Regular beef → Ground sirloin (fancier but pricier)
- Beef → Plant-based ground meat (works surprisingly well)
Cheese Choices:
- Provolone → American cheese (melts better, more classic)
- Regular cheese → Mozzarella or white American
- Dairy cheese → Dairy-free cheese slices
- Sliced cheese → Cheez Whiz for authentic Philly style
Pepper Variations:
- Green peppers → Red, yellow, or orange bell peppers
- Bell peppers → Poblano peppers (more flavor)
- Fresh peppers → Frozen pepper strips (drain well)
- Peppers → Skip them if Emma is being picky
Bun Alternatives:
- Hoagie rolls → Hamburger buns (smaller portions)
- Regular buns → Texas toast
- Bread → Low-carb wraps or lettuce wraps
- Traditional → Serve over rice (no bun needed)
Sauce Adjustments:
- Beef broth → Chicken broth or water
- Worcestershire → Soy sauce plus dash of vinegar
- Tomato paste → Ketchup (sweeter but works)
- Regular sauce → Add A1 steak sauce for tang
Add-In Swaps:
- Plain → Top with banana peppers or jalapeños
- Onions → Shallots for milder flavor
- Fresh garlic → Garlic powder (1 teaspoon per 3 cloves)
- Standard → Add sliced mushrooms
Philly Cheesesteak Sloppy Joes Variations
Pizza Style:
- Add pepperoni pieces to the meat
- Use mozzarella and parmesan
- Sprinkle with Italian seasoning
- Serve with marinara for dipping
Bacon Cheeseburger Version:
- Mix cooked bacon crumbles in
- Use cheddar cheese instead
- Add pickle slices on top
- Ketchup and mustard on the bun
Spicy Jalapeño:
- Add diced jalapeños with peppers
- Use pepper jack cheese
- Top with sriracha mayo
- Emma won't touch this but I love it
Mushroom Swiss:
- Sauté sliced mushrooms with veggies
- Top with Swiss cheese
- Add caramelized onions
- More elegant version
Low-Carb Bowl:
- Skip the bun entirely
- Serve over cauliflower rice
- Extra cheese on top
- All the flavor, fewer carbs
Slow Cooker Method:
- Brown meat and drain
- Add everything to slow cooker
- Cook on low 4 hours
- Perfect for busy days
Loaded Fries:
- Make regular recipe
- Pour over French fries
- Top with extra cheese
- Game day favorite
Equipment For Philly Cheesesteak Sloppy Joes
- Large skillet (12-inch works best)
- Spatula or wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons
Storing Your Philly Cheesesteak Sloppy Joes
Fridge Storage (3-4 days):
- Let filling cool completely
- Store meat mixture separate from buns
- Keep in airtight container
- Reheat in skillet or microwave
- Toast fresh buns when ready to eat
Freezer Storage (3 months):
- Cool completely first
- Freeze meat mixture only (not assembled)
- Portion into freezer bags
- Label with date
- Thaw overnight in fridge
Reheating Tips:
- Skillet: add splash of beef broth, heat until warm
- Microwave: stir halfway through, cover with damp paper towel
- Add fresh cheese when reheating
- Always use fresh toasted buns
Make-Ahead Strategy:
- Cook meat mixture up to 2 days ahead
- Store in fridge
- Reheat and assemble fresh when ready
- Saves time on busy nights
Meal Prep Version:
- Assemble fresh
- Make double batch of filling
- Portion into containers
- Pack buns separately
- Reheat at work or school
Top Tip
- Get your vegetables to the right texture - soft but not mushy. The peppers and onions should have a little bit of bite left, not be completely collapsed and soggy. I cook them for about 4-5 minutes until they're tender but still have some structure. Overcooked veggies turn to mush and disappear into the meat, and you lose that textural contrast that makes these sandwiches interesting.
- Also, slice them thin but not paper-thin - about ¼ inch strips. Too thick and they don't soften enough, too thin and they disintegrate.Control the sauce consistency like your dinner depends on it, because it does. The mixture should be saucy enough to be moist and flavorful, but thick enough that it stays on the bun and doesn't drip everywhere. After adding the beef broth, let it simmer uncovered for at least 3-4 minutes so some liquid evaporates and it thickens up.
- If it looks too wet, simmer longer. If it looks too dry, add a splash more broth. You want it to look glossy and coating the meat, not pooling at the bottom of the pan. I do the "spoon test" - scoop some up with a spoon and if it immediately runs off leaving the spoon clean, it's too thin. It should cling to the meat and coat everything.
Why This Philly Cheesesteak Sloppy Joes Works
The combination of Worcestershire sauce, beef broth, and tomato paste creates a flavor profile that's way more complex than regular sloppy joes. Worcestershire adds that umami depth and slight tanginess that mimics the savory richness of a real Philly Cheesesteak Sloppy Joes. The beef broth keeps everything moist without being tomato-heavy like traditional sloppy joes, and the tomato paste adds body and subtle sweetness without making it taste like pasta sauce. This trio creates a sauce that's savory, slightly sweet, and has that "can't quite put my finger on it" quality that makes people ask for the Philly Cheesesteak Sloppy Joes.
Using ground beef instead of sliced steak makes it faster and more budget-friendly while still delivering all those classic Philly flavors.The cooking method matters more than you'd think. Browning the beef first creates those flavorful brown bits (fond) on the bottom of the pan. Then when you add the vegetables and later the liquid, those bits dissolve into the sauce, adding another layer of flavor. Sautéing the peppers and onions separately (even though it's in the same pan) ensures they get properly caramelized instead of just steaming in the meat juices.
FAQ
What are common cheesesteak mistakes?
The biggest mistakes are using meat that's too lean (needs some fat for flavor), not seasoning enough, adding cheese too early so it gets greasy instead of melty, and using un-toasted buns that get soggy. For these Philly cheesesteak sloppy joes, avoid over-liquifying the sauce and always drain excess grease from the beef. Toast those buns!
What's needed for Philly Cheesesteak Sloppy Joes?
Traditional sloppy joes need ground beef, onions, tomato sauce or ketchup, and seasonings on a bun. This Philly version adds bell peppers, Worcestershire sauce, beef broth for moisture, and uses provolone or American cheese instead of no cheese. The key is getting the sauce consistency right - saucy but not soupy, so it stays on the bun.
Are you supposed to put cheese on sloppy joes?
Traditional sloppy joes don't typically have cheese, but these Philly cheesesteak sloppy joes absolutely do - that's what makes them "Philly" style! The melted provolone or American cheese is essential to the Philly Cheesesteak Sloppy Joes. It adds creaminess and ties all the flavors together. Without the cheese, they're just regular sloppy joes with peppers.
When making sloppy joes, do I drain the meat first?
Yes, drain excess fat after browning the ground beef if there's more than a tablespoon or two. Too much grease makes the filling oily and unpleasant. For this recipe, I use 85/15 ground beef and usually drain off most of the fat, leaving just enough to sauté the peppers and onions. If using leaner meat like 93/7, you probably don't need to drain.
Time to Make Your New Weeknight Favorite!
You've got everything you need for perfect Philly cheesesteak sloppy joes - from the proper sauce consistency to the timing on adding that melty cheese. This gooey and cheesy sandwich proves that sometimes the best recipes come from combining two classics into something even better. After making this countless times, I can promise you it'll become one of those recipes you make without even looking at the directions anymore.
Want more comfort food that delivers big flavor fast? Try our The Best Brown Stew Chicken Recipe for rich, fall-off-the-bone Caribbean comfort. Craving something globally inspired? Our The Best Japanese Katsu Curry Recipe brings restaurant-quality flavor to your kitchen. Or dive into coastal comfort with our Delicious Florida Shrimp Pie Recipe that's perfect for special occasions!
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Related
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Pairing
These are my favorite dishes to serve with Philly Cheesesteak Sloppy Joes
Philly Cheesesteak Sloppy Joes
Equipment
- 1 Large Skillet (12-inch) (For browning beef and cooking vegetables)
- 1 Spatula or wooden spoon (To stir and break up meat)
- 1 Sharp knife (For slicing peppers and onions)
- 1 Cutting board (Use separate boards if handling raw meat)
- 1 Measuring spoons (For seasonings and sauces)
- 1 Baking sheet (optional) (For toasting buns under broiler)
Ingredients
- 1 lb Ground beef 85/15 recommended - Can substitute turkey or plant-based
- 1 medium Green bell pepper - Thinly sliced
- 1 medium Yellow onion - Thinly sliced
- 2 cloves Garlic - Minced
- 1 tablespoon Tomato paste - Adds body and mild sweetness
- 1 tablespoon Worcestershire sauce - Umami flavor boost
- ½ cup Beef broth - Adds moisture and richness
- ½ teaspoon Salt - Adjust to taste
- ¼ teaspoon Black pepper - Freshly ground
- 4 slices Provolone cheese - Or American or mozzarella
- 4 Hoagie rolls - Toasted; hamburger buns work too
- 1 tablespoon Butter - Optional for toasting buns
Instructions
- Heat large skillet over medium-high heat. Add ground beef; break up with spatula. Season with salt and pepper. Cook 5–7 minutes until browned through. Drain excess fat if more than 2 tablespoons remain.
- Push beef to sides of skillet. Add sliced peppers and onions to center. Cook 4–5 minutes until softened. Add minced garlic; stir 1 minute.
- Stir in tomato paste to coat mixture. Add Worcestershire sauce and beef broth. Mix thoroughly and simmer 3–4 minutes until sauce thickens slightly.
- Slice hoagie rolls in half. Butter lightly if desired. Toast cut side up in skillet or under broiler for 2–3 minutes until golden brown.
- Spoon beef mixture generously onto bottom buns. Top with provolone slices. Let cheese melt from heat, or broil for 30 seconds to melt completely. Add top bun and serve immediately.
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