What if your favorite sandwich and your go-to comfort food had a delicious, beefy baby? 
Well, that’s basically what Philly Cheesesteak Sloppy Joes are. They’re messy, hearty, cheesy, and bring serious weeknight dinner joy. You know the drill—grab a napkin before you dig in. 
I made these last week because I had some ground beef to use up and zero energy to be creative. Toss in some bell peppers, onions, and melty provolone—boom, dinner magic. Kids scarfed them down like it was their job. One even asked if I could pack it in his lunch. (It’s a no, but still—flattering.)
So whether you’re feeding a crowd or just feeling extra carnivorous tonight, these Sloppy Joes will hit the spot. Promise. 
Table of Contents
- 1) Key Takeaways
- 2) Easy Philly Cheesesteak Sloppy Joes Recipe
- 3) Ingredients for Philly Cheesesteak Sloppy Joes
- 4) How to Make Philly Cheesesteak Sloppy Joes
- 5) Tips for Making Philly Cheesesteak Sloppy Joes
- 6) Making Philly Cheesesteak Sloppy Joes Ahead of Time
- 7) Storing Leftover Philly Cheesesteak Sloppy Joes
- 8) Try these Dinners next!
- 9) Philly Cheesesteak Sloppy Joes
- 10) Nutrition
1) Key Takeaways
- These Sloppy Joes are a playful spin on a Philly classic
- Uses simple pantry staples and fresh ingredients
- Perfect for busy weeknights or casual get-togethers
- A great way to use up ground beef in a flavorful way
2) Easy Philly Cheesesteak Sloppy Joes Recipe
I grew up on Sloppy Joes. Ground beef. Sauce. Bun. Simple. But let me tell you, this right here? This is the grown-up version. 
Philly Cheesesteak Sloppy Joes take the ease of the classic dish and marry it with the gooey, peppery punch of a cheesesteak. Think sizzling onions, melted provolone, and beefy goodness all wrapped up in one soul-hugging sandwich. It’s the kind of thing you crave after a long day. Or on a lazy Sunday. Or… well, anytime you remember you’ve got ground beef in the fridge and ten minutes to spare.
They’re great for families, picky eaters, or that friend who “doesn’t really do Sloppy Joes” until they try yours and go back for seconds. Trust me, it happens every time.
3) Ingredients for Philly Cheesesteak Sloppy Joes
Ground Beef: Go with 80/20 if you want flavor, and drain it well after cooking. It’s the star of the show here, so get the good stuff.
Green Bell Pepper: Adds a mild sweetness and just enough crunch to make things interesting.
Onion: I like mine finely chopped so it melts into the beef mixture. You’ll smell it and know something delicious is on the way.
Ketchup: Just a touch for that tangy base that brings all the flavors together without overpowering.
Worcestershire Sauce: Gives it that depth you can’t quite put your finger on. Salty. Sweet. Mysterious. 
Beef Broth: Helps create the sauce and keeps everything juicy. A few splashes go a long way.
Provolone Cheese: Melts like a dream. Feel free to swap for American or even cheddar if you’re feeling wild.
Hamburger Buns: Toast them. Please. Just that bit of crunch makes the whole sandwich sing. 
4) How to Make Philly Cheesesteak Sloppy Joes
Step 1. Brown the ground beef in a hot skillet. Once it’s cooked through, drain off the fat but leave just a bit for flavor.
Step 2. Toss in the diced onions and bell pepper. Cook them down until they’re soft and your kitchen smells amazing. About 5 minutes should do the trick.
Step 3. Stir in the ketchup, Worcestershire sauce, and beef broth. Let it simmer. You want the mixture thick and saucy, not soupy.
Step 4. Toast your buns while everything simmers. No shortcuts here—those crispy edges matter. 
Step 5. Spoon the mixture onto the buns, top with provolone, and broil until it bubbles like lava. Watch closely—you’re going for ooey-gooey, not charcoal.
5) Tips for Making Philly Cheesesteak Sloppy Joes
Use lean ground beef for a lighter option, or go with chuck for more flavor. Either way, cook it fully and drain the grease.
For best results, use fresh provolone and slice it yourself. Pre-shredded is fine in a pinch, but the melt just hits different when it’s freshly sliced.
Toast the buns with butter or a bit of mayo—it gives them a golden crust that holds up against the juicy filling.
6) Making Philly Cheesesteak Sloppy Joes Ahead of Time
This recipe holds up well if you’re prepping meals in advance. Cook the filling, cool it, and store in a container in the fridge. When you’re ready to eat, reheat it gently in a skillet with a splash of broth to loosen it back up.
I don’t recommend assembling the sandwiches ahead of time—nobody likes a soggy bun. Just toast your bread fresh and melt the cheese right before serving. 
Want to freeze it? Go for it. Just skip the cheese, freeze the cooked filling, and thaw when you’re in a Sloppy Joe kind of mood.
7) Storing Leftover Philly Cheesesteak Sloppy Joes
Leftovers? Lucky you. Keep the meat mixture in an airtight container in the fridge for up to four days. It reheats beautifully on the stove or in the microwave. Add a little broth or water if it’s thickened up too much.
Don’t store them fully assembled. Always keep the buns and filling separate. You’ll thank yourself when you don’t end up with soggy bread. 
If you’ve got leftover provolone, it melts great on eggs, burgers, or—honestly—just about anything.
8) Try these Dinners next!
9) Philly Cheesesteak Sloppy Joes
Philly Cheesesteak Sloppy Joes – Easy Recipes with Ground Beef Everyone Will Love
Well, that’s basically what Philly Cheesesteak Sloppy Joes are. They’re messy, hearty, cheesy, and bring serious weeknight dinner joy. You know the drill—grab a napkin before you dig in.
I made these last week because I had some ground beef to use up and zero energy to be creative. Toss in some bell peppers, onions, and melty provolone—boom, dinner magic. Kids scarfed them down like it was their job. One even asked if I could pack it in his lunch. (It’s a no, but still—flattering.)
So whether you’re feeding a crowd or just feeling extra carnivorous tonight, these Sloppy Joes will hit the spot. Promise. Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
- Salt and pepper to taste
- 4 hamburger buns
- 4 slices provolone cheese
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat.
- Add diced onions and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in ketchup, Worcestershire sauce, and beef broth. Season with salt and pepper. Simmer for 5 minutes until the mixture thickens.
- Toast your hamburger buns if you’re feeling fancy (I always do).
- Spoon the meat mixture onto the buns and top with provolone cheese.
- Pop the sandwiches under the broiler for a minute or two until the cheese is melty and irresistible.
10) Nutrition
Serving Size: 1 sandwich | Calories: 560 | Sugar: 5 g | Sodium: 740 mg | Fat: 28 g | Saturated Fat: 10 g | Carbohydrates: 40 g | Fiber: 2 g | Protein: 28 g | Cholesterol: 75 mg
Leave a Comment