You know, some ideas are just begging to happen. Like, how have we not mashed up two of America’s greatest comfort foods — the mighty Philly cheesesteak and the sloppy joe we all grew up with? Honestly, it’s almost rude it took this long.
And listen, before the cheesesteak diehards come after me waving rolls and sharp provolone, let’s be clear: I’m not trying to replace the classic. I love a real Philly cheesesteak — but sometimes, life calls for something a little easier, a little scrappier, and maybe just a bit more, well, sloppy.
That’s where these Philly Cheese Steak Sloppy Joes come in. It’s all the flavors you crave — juicy beef, sautéed peppers and onions, melty cheese — but tucked into a buttery, toasted bun you can pick up with one hand (and wipe your chin with the other). Quick, hearty, kinda messy, and downright satisfying.
Alright, enough chit-chat. Let’s make some magic.
Ingredients
You don’t need a laundry list to make these beauties happen. You probably have half this stuff in your fridge already:
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1 lb ground beef (I like 85% lean — keeps it juicy)
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1 tablespoon olive oil
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1 medium onion, finely diced
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1 green bell pepper, finely diced
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1/2 red bell pepper, finely diced
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2 cloves garlic, minced
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1 tablespoon Worcestershire sauce
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1 tablespoon ketchup
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1 tablespoon Dijon mustard
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 cup beef broth
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1 tablespoon cornstarch (optional but handy for thickening)
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6 slices provolone cheese (or about 1 cup shredded)
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6 hamburger buns or soft sandwich rolls
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2 tablespoons butter (optional, but honestly? Toast those buns. You’ll thank me.)
Quick sidebar: Don’t be afraid to improvise. Ground turkey, shredded rotisserie chicken, plant-based crumbles — they all work with this method. It’s a flexible little recipe, just like the best weeknight wonders are.
How To Cook It: No Stress, Just Progress
This recipe comes together in about 30 minutes. And it’s kinda fun to make — like, therapy-you-can-eat fun.
Step 1: Chop Like You Mean It
Dice those onions and peppers fine. You want little bits that melt into the meat, not giant chunks that wrestle for attention.
Step 2: Brown the Beef
Get your olive oil hot in a skillet over medium-high heat. Toss in your beef and break it up as it cooks. Let it get some brown edges—that’s flavor, baby. Drain off any extra fat, unless you’re feeling wild and want that extra richness.
Step 3: Sauté the Veggies
In go your onions, peppers, and garlic. Stir ’em around and let them get soft and a little golden. When the kitchen smells like a fairground cheesesteak stand, you’re doing it right.
Step 4: Build the Flavor
Add your Worcestershire, ketchup, mustard, salt, and pepper. Stir it all around like you mean it. Then pour in the beef broth and let it simmer for a few minutes. Everything’s cozying up in that pan right now, getting richer by the second.
Step 5: Thicken If You Feel Like It
If the mix looks a little soupy, no worries — just mix a spoonful of cornstarch with a splash of cold water and stir it in. It’ll tighten right up.
Step 6: Cheese Blanket Time
Lay your provolone slices right over the hot beef. Cover the skillet with a lid (or a cookie sheet if you’re like me and can never find the darn lid) for a couple of minutes. Once the cheese is melty and magical, stir it gently into the beef. It’s officially sloppy joe territory now.
Step 7: Toast Those Buns (Seriously, Don’t Skip It)
Melt a little butter in another skillet and toast your buns cut-side down until they’re golden and crisp. It only takes a minute or two, but it changes the whole sandwich experience. Crispy outside, soft and tender inside. Trust me.
Step 8: Assemble and Enjoy
Pile the cheesy beef mixture onto your buns. Top ’em off. Take a step back and admire your handiwork before diving face-first into pure joy.
What to Serve It With (If You Even Need a Side)
These sloppy joes are hearty enough to stand on their own, but if you’re feeling a little fancy or feeding a crowd, here are a few ideas:
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Crispy fries (sweet potato or regular — you do you)
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A simple green salad with a sharp vinaigrette (cuts the richness)
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Pickled banana peppers (adds that zingy pop)
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Sautéed mushrooms or jalapeños (if you want even more layers of flavor)
Sometimes I throw a handful of kettle chips right in the sandwich. Crunchy, salty, scandalously good.
Storage, Leftovers, and Make-Ahead Magic
If by some miracle you have leftovers, good news — this stuff gets even better after a day in the fridge.
Just store the beef mixture in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen it up.
Freezing? Totally fine. Let it cool completely, then stash it in freezer bags for up to 2 months. Defrost overnight in the fridge before reheating.
Hot tip: Always toast fresh buns when serving leftovers. Nobody needs soggy sadness in their life.
