Philly Cheesesteak Sloppy Joes Recipe
I’ve always been a huge fan of Philly cheesesteaks. I mean, who can resist that combination of tender beef, melty cheese, and sautéed veggies all nestled in a soft roll? But sometimes, I just crave something a little more comforting and, dare I say, messy! Enter: Philly Cheesesteak Sloppy Joes. This recipe combines the best of both worlds—the flavors of the iconic Philly cheesesteak, but in the easy-to-eat, cozy format of a sloppy joe. It’s hearty, cheesy, and just a little bit messy—perfect for a relaxed weeknight meal or even a casual gathering.
What makes this recipe even better? You can whip it up in about 30 minutes, and it’s super customizable. Whether you’re cooking for a crowd or just feeding the family on a busy night, these Philly Cheesesteak Sloppy Joes always hit the spot.
A memory wrapped in cheese (and a bit of a mess)
Growing up, my family loved anything that involved ground beef—tacos, spaghetti Bolognese, burgers. But one night, my mom decided to shake things up and make sloppy joes. I was instantly hooked. Something about the way the savory, slightly sweet meat mixture soaked into the buns just screamed “comfort food.”
Fast forward to a lazy weekend a few years ago when I was craving both a Philly cheesesteak and sloppy joes, but I didn’t feel like making both. That’s when the lightbulb went off—why not combine the two? The result was this glorious mashup of flavors. Every time I make this recipe now, it takes me back to those early kitchen experiments where I wasn’t afraid to get a little messy—and I think you’re going to love it just as much as I do.
Philly cheesesteaks meet sloppy joes
Philly cheesesteaks have a rich history. They originated in Philadelphia (obviously!), and the classic version features thinly sliced beef, sautéed onions, and melted cheese, all stuffed into a hoagie roll. Pat Olivieri is credited with creating the first cheesesteak back in the 1930s, and over time, it has evolved with different variations—some people love adding green peppers or mushrooms, while others swear by Cheese Whiz instead of provolone.
With this recipe, I’ve taken the essence of a Philly cheesesteak—the beef, onions, peppers, and cheese—and combined it with the comforting, slightly saucy goodness of a sloppy joe. It’s a twist that stays true to the Philly flavors but in a way that’s a little less formal and a lot more fun.
The stars of the show: ingredients breakdown
Let’s talk about the ingredients that make this recipe sing. Each one plays a crucial role, and there’s plenty of room for customization, too.
- Lean ground beef: The heart of the dish, it provides that savory, rich flavor. If you want to switch it up, ground turkey or chicken would work well, too.
- Green pepper & onion: These two veggies add crunch and sweetness that balance out the richness of the beef. You can swap the green pepper for red or yellow if you want a milder flavor.
- Garlic: Because everything tastes better with garlic, right? It adds depth and a little punch to the dish.
- Beef broth & bouillon: These boost the beefy flavor of the mixture and help create that saucy, sloppy joe vibe.
- Dijon mustard & Worcestershire sauce: Both of these add tanginess and umami, making the filling super savory with just the right zing.
- Cheddar cheese: Mixed into the beef, this gives the filling a creamy, cheesy goodness that really makes it feel indulgent.
- Provolone cheese: This classic cheesesteak cheese goes on top of the buns, getting all melty and gooey when you bake it. You could also use mozzarella or even Swiss if you’re in a pinch.

Tools you’ll need for this cheesesteak-meets-sloppy-joe creation
You won’t need any fancy gadgets for this recipe, but a few trusty kitchen tools will make your life easier:
- A large skillet: This is where all the magic happens, so make sure it’s big enough to handle the beef, veggies, and sauce without overflowing.
- Mixing bowls: For combining the broth, cornstarch, and bouillon. I like to use a liquid measuring cup—it’s easier to pour!
- A baking sheet: You’ll toast the buns and melt the provolone cheese on top in the oven. If you don’t have a baking sheet, a large ovenproof dish will work, too.
- A good spatula: For stirring the beef mixture and scooping it onto the buns.
Let’s get cooking: step-by-step
Now, let’s dive into the fun part—cooking! Imagine us side by side in the kitchen, chatting while we prepare this meal together.
- Prep the buns: Start by preheating your oven to 400°F. Cut your hamburger buns in half and brush them with either butter or mayo. I prefer mayo because it gives a deliciously golden, crispy crust. Pop the buns in the oven for about 5 minutes until they’re lightly toasted. This step makes all the difference—trust me.
- Sauté the veggies and beef: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, diced onions, and green peppers. Cook, stirring frequently, until the beef starts to brown and the veggies soften—about 5-7 minutes. Once the beef is no longer pink, add in your chopped garlic and cook for another 2 minutes. (Pro tip: be sure to stir often so the garlic doesn’t burn!)
- Make the sauce: In a small bowl or measuring cup, whisk together the beef broth, cornstarch, and beef bouillon. Pour this mixture into the skillet with the beef. Stir in ketchup, Worcestershire sauce, Dijon mustard, paprika, oregano, parsley, basil, and red pepper flakes. Let it simmer for 5-7 minutes, until the sauce thickens slightly.
- Add the cheese: Now for the fun part—stir in a cup of shredded cheddar cheese. This will make the filling nice and creamy. Once the cheese is fully melted and incorporated, take the skillet off the heat.
- Assemble and bake: Spoon the cheesy beef mixture onto the toasted buns. Top each one with a slice of provolone cheese. Place the assembled buns on your baking sheet and bake them for about 10 minutes, or until the provolone is bubbly and melted.
- Serve: Take those bad boys out of the oven, and get ready to enjoy! They’re best eaten right away, when the buns are crispy and the cheese is gooey.

Variations: get creative with your sloppy joes!
I’ve played around with this recipe a lot, and there are so many fun ways to switch it up:
- Vegan or vegetarian: Use plant-based ground “meat” and veggie broth to make this dish vegetarian or vegan. You could also substitute sautéed mushrooms for the beef if you prefer a veggie-heavy version.
- Gluten-free: Opt for gluten-free buns, and make sure your Worcestershire sauce is gluten-free (most are, but it’s always good to double-check).
- Spicy twist: Double up on the red pepper flakes or add sliced jalapeños to the beef mixture if you like some heat.
- Seasonal variations: In the fall, you could add diced mushrooms or swap in butternut squash for the green peppers for a cozy, autumnal take.
How to serve and enjoy these sloppy joes
Since these Philly Cheesesteak Sloppy Joes are the main event, I like to keep the sides simple. A big bowl of crunchy potato chips or a fresh green salad with a tangy vinaigrette would balance the richness of the beef and cheese perfectly. For a fun twist, serve them with sweet potato fries!
To make the presentation a bit fancy, you can add a sprinkle of fresh parsley or a dash of paprika on top of the melted cheese. It’s a small touch, but it makes the dish look extra appetizing.
What to drink? Let’s talk pairings
For drink pairings, you can’t go wrong with a cold beer—something light like a pilsner or lager will complement the richness of the beef and cheese without overpowering it. If you prefer wine, a fruity red like a Zinfandel or a light-bodied Merlot would work nicely. And for a non-alcoholic option, a tall glass of iced tea or sparkling water with lemon will keep things refreshing.
Leftovers and storage tips
If you have leftovers (though I doubt you will!), store the beef mixture separately from the buns. The filling will keep in an airtight container in the fridge for up to 3 days. Reheat it in a skillet or microwave, then assemble fresh sandwiches when you’re ready to eat. Toast the buns again to keep them from getting soggy, and you’re good to go!
Scaling the recipe
If you’re cooking for a crowd, this recipe scales easily. Just double or triple the ingredients, and be sure to use a larger skillet or cook the beef in batches. When scaling down, keep an eye on the seasoning—you may not need quite as much if you’re making a smaller batch.
Troubleshooting: avoiding common mishaps
- If your filling turns out too runny, try simmering it a bit longer to let it thicken. You can also add an extra tablespoon of cornstarch mixed with a little cold water if needed.
- Burned buns? Keep a close eye on them while they’re toasting. Every oven is different, and they can go from golden to too crispy in a flash!
Ready to dig in?
I hope you’ll give these Philly Cheesesteak Sloppy Joes a try! They’re a fun, flavorful twist on a classic sandwich, and perfect for when you’re craving something indulgent but still easy to make. And don’t be afraid to get creative—there’s plenty of room to make this recipe your own. Happy cooking!

Frequently asked questions
1. Can I make this recipe ahead of time?
Yes! You can prepare the beef mixture a day in advance. Just reheat it and assemble the sandwiches right before serving.
2. What other cheese can I use instead of provolone?
Mozzarella, Swiss, or even American cheese would be great alternatives!
3. Can I freeze the filling?
Absolutely! The beef mixture freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
4. How can I reduce the sodium in this recipe?
Use low-sodium beef broth and skip the beef bouillon. You can also cut back on the Worcestershire sauce.
5. Are there any veggie add-ins that work well?
Mushrooms are a great addition, and you can also toss in some spinach or diced zucchini for extra veggies.

Philly Cheesesteak Sloppy Joes Recipe
Try this delicious Philly Cheesesteak Sloppy Joes recipe for an easy, cheesy, and hearty twist on a classic! Ready in 30 minutes!
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
For the filling
- Garlic 4 cloves chopped
- Reduced sodium beef broth 1 cup
- Olive oil 1 tbsp
- Lean ground beef 1 pound
- Dijon mustard 1 tsp
- Green pepper 1 diced
- Onion 1 diced
- Cornstarch 1 tbsp
- Ketchup 2 tbsp
- Beef bouillon 1 and a half tsps.
- Worcestershire sauce tbsp
- Red pepper flakes ¼ tsp You can even add more for spice
- Salt half tsp
- Dried oregano 1 tsp
- Dried parsley 1 tsp
- Dried basil half tsp
- Paprika half tsp
- Cheddar cheese 1 cup
For the buns
- Provolone cheese 6 slices
- Hamburger buns 6
- Butter or mayo for brushing optional
Instructions
- Prep the buns: Start by preheating your oven to 400°F. Cut your hamburger buns in half and brush them with either butter or mayo. I prefer mayo because it gives a deliciously golden, crispy crust. Pop the buns in the oven for about 5 minutes until they’re lightly toasted. This step makes all the difference—trust me.
- Sauté the veggies and beef: Heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef, diced onions, and green peppers. Cook, stirring frequently, until the beef starts to brown and the veggies soften—about 5-7 minutes. Once the beef is no longer pink, add in your chopped garlic and cook for another 2 minutes. (Pro tip: be sure to stir often so the garlic doesn’t burn!)
- Make the sauce: In a small bowl or measuring cup, whisk together the beef broth, cornstarch, and beef bouillon. Pour this mixture into the skillet with the beef. Stir in ketchup, Worcestershire sauce, Dijon mustard, paprika, oregano, parsley, basil, and red pepper flakes. Let it simmer for 5-7 minutes, until the sauce thickens slightly.
- Add the cheese: Now for the fun part—stir in a cup of shredded cheddar cheese. This will make the filling nice and creamy. Once the cheese is fully melted and incorporated, take the skillet off the heat.
- Assemble and bake: Spoon the cheesy beef mixture onto the toasted buns. Top each one with a slice of provolone cheese. Place the assembled buns on your baking sheet and bake them for about 10 minutes, or until the provolone is bubbly and melted.
- Serve: Take those bad boys out of the oven, and get ready to enjoy! They’re best eaten right away, when the buns are crispy and the cheese is gooey.
Notes
How to serve and enjoy these sloppy joes
Since these Philly Cheesesteak Sloppy Joes are the main event, I like to keep the sides simple. A big bowl of crunchy potato chips or a fresh green salad with a tangy vinaigrette would balance the richness of the beef and cheese perfectly. For a fun twist, serve them with sweet potato fries!
To make the presentation a bit fancy, you can add a sprinkle of fresh parsley or a dash of paprika on top of the melted cheese. It’s a small touch, but it makes the dish look extra appetizing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner