The Ultimate Philly Cheesesteak Sloppy Joes

A close-up view of a black dinner plate filled with a stuffed Ultimate Philly Cheesesteak Sloppy Joe next to a pile of homemade potato chips with a glass of beer nearby.

The Ultimate Philly Cheesesteak Sloppy Joes

Course: Lunch / Dinner

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 754kcal

Author: Kris Longwell

A savory 30-minute twist on a classic, these Philly Cheesesteak Sloppy Joes feature juicy ground beef, caramelized onions, and peppers smothered in a rich beef gravy and melted provolone. Perfectly messy and full of umami, they are best served on toasted brioche buns with a side of crispy homemade potato chips!

Print Recipe

Equipment

1 Large skillet
Food processor for chopping mushrooms, or just use a sharp knife and a steady hand

Ingredients

2 tablespoon unsalted butter plus extra softened butter for the bun
1 medium onion chopped, about 1 cup
1 green bell pepper seeded and chopped
4 oz white button mushrooms chopped (you'll need about 1 cup after chopped)
1 lb ground beef 85 to 90% lean
3 cloves garlic minced
1 cup beef stock or broth
2 tablespoon Worcestershire sauce
¼ cup steak sauce
1 teaspoon onion powder
1½ teaspoon Kosher salt see NOTES
1 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon water
6 slices Provolone cheese
4 Brioche buns or hoagie rolls

Instructions

In a large skillet over medium heat, melt the butter. Add the onions and sauté until lightly browned and just starting to caramelize. Add the chopped green bell peppers and mushrooms, and cook until soft and most of the moisture is gone.
2 tablespoon unsalted butter, 1 medium onion, 1 green bell pepper, 4 oz white button mushrooms
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until browned and no longer pink. Drain most of the rendered grease, but leave a little for flavor.
1 lb ground beef
Stir in the garlic, beef stock, Worcestershire sauce, onion powder, salt, and pepper. Simmer for a few minutes.
3 cloves garlic, 1 cup beef stock, 2 tablespoon Worcestershire sauce, ¼ cup steak sauce, 1 teaspoon onion powder, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
Mix 1 tablespoon of water with the cornstarch in a small bowl to create a slurry. Pour the slurry into the simmering meat mixture. Stir and simmer for a few minutes, until thickened and saucy.
1 tablespoon cornstarch, 1 tablespoon water
Turn the heat off and place the cheese slices over the meat mixture. Cover with the lid and let it rest for about 1 to 2 minutes. The cheese should be very melty. Use a couple of wooden spoons or spatulas to fold the melted cheese into the meat mixture.
6 slices Provolone cheese
Meanwhile, butter the buns and toast them on a hot skillet or in a toaster oven.
4 Brioche buns
Scoop a generous amount of the Philly mixture onto each bun. Serve at once!

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Seasoning is Key: These sandwiches are best when they are not under-seasoned. Start with 1½ teaspoons of kosher salt, taste the mixture, and then decide if you want to add another half teaspoon. We usually find that a full 2 teaspoons is the "sweet spot" to make all the savory flavors pop.
The Mushroom Hack: For a seamless texture, pulse your mushrooms in a food processor until they are finely crumbled. This allows them to blend perfectly with the ground beef, providing moisture and umami without any large, chunky pieces.
Don't Rush the Onions: Taking the time to sauté the onions in butter until they are lightly browned before adding the other vegetables creates a crucial layer of caramelized sweetness that defines the Philly flavor.
Make it Saucier: If you prefer a "sloppier" sandwich, feel free to add an extra ¼ cup of beef broth. If the sauce gets too thin, just simmer it for an extra minute or two to let it reduce.
Storage: Leftover filling keeps beautifully in the refrigerator for up to 3 days. Reheat it on the stovetop with a small splash of broth to bring back that glossy, saucy consistency.

Nutrition