Philly cheesesteak sloppy joes pile saucy ground beef, sauteed onions, and green peppers onto toasted brioche buns and top them with melted provolone cheese. The filling cooks in one skillet in about twenty minutes and feeds four.
They give you the beefy, cheesy flavor of the well known steak sandwich, but the filling is made from ground beef, so it cooks fast and costs less than sliced steak. Sweet ketchup and savory Worcestershire sauce tie the whole sandwich together.
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Why This Philly Cheesesteak Sloppy Joes Recipe Works
Ground beef simmered in beef stock, ketchup, and Worcestershire sauce makes a saucy, savory filling that soaks into the bun.
Sauteed onions and green pepper bring the classic steak shop flavor, and provolone melts into a mild, creamy blanket on top.
Everything cooks in a single skillet, so the meal is ready in about thirty five minutes with very little cleanup.
Ingredients for Philly Cheesesteak Sloppy Joes
- The filling uses one pound of lean ground beef, one chopped white onion, one chopped green bell pepper, two tablespoons of butter, and one cup of beef stock.
- The sauce adds half a cup of ketchup, one tablespoon of Worcestershire sauce, and one teaspoon each of garlic powder, kosher salt, and black pepper, and you finish with four slices of provolone and four brioche buns.
Ground beef. Lean beef makes a rich filling without leaving the buns greasy.
Onion and green pepper. They add sweetness and the classic cheesesteak flavor.
Beef stock and ketchup. They make a tangy, savory sauce that thickens as it simmers.
Provolone cheese. It melts smoothly and adds a mild, creamy bite.
Brioche buns. Their buttery, soft crumb holds the saucy filling well.
How to Make Philly Cheesesteak Sloppy Joes
1. Soften the vegetables. Melt the butter in a large skillet over medium heat, add the onion and pepper, and cook until soft.
2. Brown the beef. Add the ground beef and cook for five to six minutes, breaking it up until no pink remains.
3. Mix the sauce. Stir the beef stock, ketchup, Worcestershire sauce, garlic powder, salt, and pepper together in a bowl.
4. Simmer. Pour the sauce over the beef and vegetables and simmer for five minutes until thick.
5. Toast the buns. Toast the brioche buns until golden brown.
6. Assemble. Spoon the beef onto the bottom buns, top with provolone, and add the top buns.
Cook the onion and pepper until they are fully soft before you add the beef. Sweet, tender vegetables are what give the sandwich its steak shop flavor, and undercooked ones stay sharp and crunchy. Stir them often so they brown lightly without burning, and add a splash of stock if the pan gets dry.
Let the mixture simmer until the sauce coats the back of a spoon. A thin sauce makes the buns soggy, while a thick one clings to the meat and keeps each bite neat. If the filling gets too thick, stir in a spoonful of stock, and if it is too loose, let it bubble a few minutes longer.
How to Serve Philly Cheesesteak Sloppy Joes
Serve the sandwiches hot with potato chips, a crisp green salad, or oven fries. For more sloppy joe ideas, try cheesesteak style sloppy joes, classic sloppy joes, homestyle sloppy joes, or Philly cheesesteak garlic bread.
How to Store and Reheat Philly Cheesesteak Sloppy Joes
Store the cooled meat mixture in an airtight container in the refrigerator for up to four days, and keep the buns separate. Freeze the filling for up to three months and thaw it overnight in the refrigerator. Reheat in a skillet with a splash of stock until steaming hot, then toast fresh buns.
Tips and Variations for Philly Cheesesteak Sloppy Joes
Flag the allergens. These sandwiches contain wheat, milk, eggs, and soy, so check the bun, cheese, and sauce labels.
Do not taste raw beef. Taste the sauce only after the beef is fully cooked, and wash your hands and tools after handling raw meat.
Check the temperature. Ground beef is safe at 160 F.
Melt the cheese. Place the topped buns under the broiler for a minute.
Swap the cheese. Shredded mozzarella or cheddar also works well.
Add heat. Sliced jalapenos bring a spicy kick.
Use mushrooms. A handful of chopped mushrooms adds an earthy depth.
Check trusted guidance. Read the FDA safe food handling guidance for cooking and chilling ground meat.
Toast the buns in a dry skillet or under the broiler with a little butter. The toasted surface keeps the bread from turning soggy under the saucy filling and adds a nutty flavor. Watch the buns closely, since brioche browns quickly because of its sugar and butter.
To build a fuller meal, serve the filling over baked potatoes or rice, or stuff it into peppers. The same mixture also works in a tortilla with melted cheese. Make a double batch and freeze half so you always have a quick dinner ready on a busy night.
Frequently Asked Questions About Philly Cheesesteak Sloppy Joes
How do you make philly cheesesteak sloppy joes less messy?
Simmer the sauce until thick so it clings to the meat, and toast the buns to hold the filling.
Can you make philly cheesesteak sloppy joes ahead of time?
Yes. Cook the filling a day early and reheat it in a skillet before serving.
Can you freeze philly cheesesteak sloppy joes?
Yes. Freeze the cooked filling for up to three months and thaw it overnight.
Which cheese should I use?
Provolone is classic, and mozzarella or white cheddar also melt well.
Can I use ground turkey?
Yes. Ground turkey works in the same amount, and you may add a little more butter.
Philly Cheesesteak Sloppy Joes
Equipment
- Large skillet
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 white onion chopped
- 1 green bell pepper chopped
- 1 lb lean ground beef
- 1 cup beef stock
- ½ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 slices provolone cheese
- 4 brioche buns toasted
Instructions
Cooking
- Soften. Cook the onion and pepper in butter until soft.
- Brown. Add the beef and cook 5 to 6 minutes until browned.
- Simmer. Add the stock, ketchup, Worcestershire sauce, and seasonings and simmer 5 minutes.
- Toast. Toast the buns until golden.
- Assemble. Fill the buns with beef and top with provolone.
