These Philly Cheesesteak Sloppy Joes are the ultimate comfort food mash-up! Think juicy ground beef, sautéed onions, peppers, mushrooms, and a savory sauce all piled onto a toasted bun. Ready in under 30 minutes—no steak required!
Why I Love This Recipe
I’m all about taking classic recipes and making them weeknight-easy, and that’s exactly what these sloppy joes do. You get all the flavors of a Philly cheesesteak—without having to slice up a ribeye or fire up the grill.
This version uses ground beef (budget-friendly and fast), plus melty provolone and a savory sauce that tastes like it simmered all day. It’s cozy, messy, and totally satisfying.
- Weeknight Friendly – 30 minutes start to finish, no fancy steps.
- Flavor-Packed – All the classic cheesesteak flavors, from peppers to provolone.
- Family Favorite – Kid-approved and easy to customize.
If you’re already a fan of Classic Sloppy Joes, be sure to try my Pizza Sloppy Joes for a cheesy twist, or this reader-favorite Sloppy Joe Pasta Casserole that’s perfect for leftovers.
Recipe Ingredients
Here’s what you’ll need for this recipe:
- 1 lb lean ground beef – I use 85% lean. You can swap for ground turkey if you prefer.
- 2 Tbsp unsalted butter – Adds flavor and helps sauté the veggies.
- 1 cup diced yellow onion - or use 1 tsp onion powder
- 1 small green bell pepper, diced - about 1 cup worth
- 8 oz brown mushrooms, diced – White mushrooms work too, or skip them if your family isn’t into mushrooms.
- ½ tsp garlic powder - or use 2 minced garlic cloves
- 1 tsp salt + ½ tsp black pepper
- 4 Tbsp ketchup - or use tomato paste
- 1 Tbsp Worcestershire sauce – Adds savory, umami depth.
- 1 cup beef broth - or any broth flavor
- 1 Tbsp cornstarch – You can also use arrowroot flour in a 1:1 ratio.
- 8 slices provolone cheese – or any cheese that your family likes! Slices or shredded cheese will work.
- 6 brioche or hamburger buns – Toasting optional, but highly recommended.
Recipe Variations & Add-Ins
- Spicy Cheesesteak Joes – Add a pinch of red pepper flakes or a few dashes of hot sauce.
- Cheesy Jalapeño Version – Stir in chopped pickled jalapeños and use pepper jack cheese instead of provolone.
- BBQ Style – Replace the ketchup with barbecue sauce for a sweet and smoky flavor.
- Mushroom-Free – Not a fan of mushrooms? Just leave them out. You can bump up the onion and peppers or add more ground beef.
- Extra Veggie Boost – Add diced zucchini, spinach, or shredded carrots during the sauté step to sneak in more veggies.
- Stretch It with Lentils – Add ½ to 1 cup of cooked green or brown lentils to the beef mixture for extra fiber and a budget-friendly filler. It blends right in and makes the recipe go further without changing the flavor.
Common Mistakes to Avoid
- Skipping the sauté – Take time to cook down the onions, peppers, and mushrooms until golden. It adds major flavor.
- Not thickening the sauce – The cornstarch step makes the filling rich and scoopable.
- Using cheese too early – Add the provolone at the end, turn off heat, so it melts without dissolving into the sauce.
- Overloading the buns – These are sloppy, but if you overload too much, it’ll be hard to eat. Keep it hearty but manageable.
- Not toasting the buns – A quick toast adds texture and keeps them from getting too soggy.
How to Make Philly Cheesesteak Sloppy Joes
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Prep Step
Before you start cooking, finely dice 1 yellow onion, 1 small green bell pepper, and 8 oz brown mushrooms. Cutting the veggies small helps them cook quickly and blend seamlessly into the beef mixture—perfect for that sloppy joe texture.
Want even more ideas for weeknight ground beef dinners? My Ground Beef Stroganoff is creamy and cozy—just right for busy nights.
Step 1: Brown the Beef
Heat a large skillet over medium heat. Add 1 lb ground beef and cook for 5–6 minutes, breaking it up with a spatula as it browns. Drain any excess grease using a folded paper towel. Transfer the beef to a plate and set aside.
Step 2: Sauté the Vegetables
Melt 2 Tbsp butter in the same skillet. Add 1 cup diced onion, 1 small diced green bell pepper, and 8 oz diced mushrooms. Cook for 2-3 minutes, stirring occasionally, until the veggies are softened and mushrooms have shrunk in size.
Step 3: Add Seasoning & Sauce
Mix in the ½ tsp garlic powder, 1 tsp salt, ½ tsp black pepper. Add back the ground beef along with 4 Tbsp ketchup, and 1 Tbsp Worcestershire sauce. Stir everything together.
Step 4: Thicken the Sauce
Sprinkle in 1 Tbsp cornstarch and stir until fully dissolved. Let the mixture simmer for 1–2 minutes, until the sauce thickens. If it thickens too much, just add a splash of water or more broth to loosen it.
Step 5: Melt the Cheese
Remove the pan from the heat. Lay 8 slices of provolone cheese over the beef mixture. Cover the pan with a lid and let it sit for 1–2 minutes, or until the cheese is melted and gooey.
Step 6: Assemble & Serve
Toast the brioche or hamburger buns, then spoon the hot, cheesy beef mixture over the bottom half of each bun. Add the tops and serve immediately while warm and melty.
Toasting the Buns (Optional But So Worth It!)
Toasting your buns adds that little extra something—crispy edges, warm centers, and no soggy bottoms. Totally optional, but highly recommended.
Here’s how to do it:
- Heat a separate skillet over medium heat.
- Lightly butter the inside of each bun or give them a quick spray of cooking oil.
- Place them cut side down in the skillet and toast for 1–2 minutes until golden brown.
- Keep an eye on them as they can burn easily!
Want even more flavor? Spread a thin layer of mayonnaise, ketchup or mustard on the inside of the buns before adding the sloppy joe mixture.
Once they’re warm and toasty, load them up with that cheesy beef mixture and serve right away!
Time-Saving Tips
- Pre-chop veggies ahead of time for faster weeknight assembly.
- Skip the mushrooms if you’re short on time (less chopping).
- Use pre-shredded provolone or cheese slices from the deli counter to speed things up.
- Toast buns in the oven while the cheese melts to save time.
If you’ve got extra ground beef on hand, my Cheesy Ground Beef and Potatoes is another one-pot dinner that’s full of flavor and great for leftovers.
How To Store Leftovers
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Gently warm in a skillet or microwave until hot.
- Freeze: The meat mixture freezes well! Store in a freezer-safe bag for up to 2 months.
Recipe Variations and Swaps
- Spicy Kick – Add red pepper flakes or hot sauce.
- Extra Cheesy – Mix in a little shredded mozzarella or cheddar before melting.
- Swap the Beef – Ground turkey or chicken also works great.
- Lower Carb – Skip the bun and serve it over cauliflower rice or in lettuce wraps.
Serving Suggestions
- Serve with oven fries, a salad, or roasted vegetables.
- Add a quick side of coleslaw or pickles to balance the richness.
- Great for potlucks, game day, or weeknight dinners.
FAQs
Yes! The beef mixture can be made a day ahead. Just reheat and add cheese before serving.
Totally—mozzarella, white American, or Swiss all work well here.
Use gluten-free Worcestershire sauce and buns to make it GF-friendly.
Need another weeknight winner? Try my homemade Hamburger Helper—it’s a healthier, budget-friendly version of the boxed favorite that comes together in one pot.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Philly Cheesesteak Sloppy Joes
Ingredients
- 1 lb lean ground beef
- 2 Tbsp unsalted butter
- 1 cup diced yellow onion
- 1 small green bell pepper - diced
- 8 oz brown mushrooms - diced
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- 4 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1 cup beef broth
- 1 Tbsp cornstarch
- 8 slices provolone cheese - or 150g – I used 7 slices and it worked great!
- 6 brioche or hamburger buns
Instructions
- Cook the Ground Beef: Heat a large skillet over medium heat. Add 1 lb lean ground beef and cook for 5–6 minutes, breaking it apart with a spatula as it browns. Drain any excess grease if needed, then push the beef to one side of the skillet or transfer it to a plate.
- Sauté the Vegetables: Melt 2 Tbsp unsalted butter in the same skillet. Add 1 cup diced yellow onion, 1 small diced green bell pepper, and 8 oz diced mushrooms. Cook for 2–3 minutes, stirring occasionally, until the veggies are softened and the mushrooms have shrunk in size.
- Add Seasoning & Sauce: Stir in ½ tsp garlic powder, 1 tsp salt, and ½ tsp ground black pepper. Add the beef back to the skillet, then mix in 4 Tbsp ketchup and 1 Tbsp Worcestershire sauce. Stir until everything is evenly coated.
- Deglaze with Broth: Pour in 1 cup beef broth, scraping up any bits from the bottom of the pan. Let it come to a gentle simmer.
- Thicken the Sauce: Sprinkle in 1 Tbsp cornstarch and stir until dissolved. Let simmer for 1–2 minutes, or until the sauce thickens. Add a splash of water or broth if it gets too thick.
- Top with Provolone and Cover: Remove the skillet from heat. Lay 8 slices (or about 150g) of provolone cheese over the top of the mixture. Cover with a lid and let sit for 1–2 minutes, until melted and gooey.
- Assemble & Serve: Toast 6 brioche or hamburger buns. Spoon the cheesy beef mixture onto the bottom half of each bun, spread with mayo or mustard if you like, then top with the other half. Serve warm.
Recipe Notes:
- Chop veggies small so they cook quickly and blend smoothly into the filling.
- Toast the buns before serving for a sturdier, more flavorful sandwich.
- Add mayo or mustard to the buns for extra moisture and flavor if desired.
- Make-ahead tip: You can prep the filling 1–2 days in advance and reheat it when ready to serve.
- Storing leftovers: Store the meat mixture in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave.
- Freezing instructions: The beef mixture freezes well! Let it cool completely, then store in a freezer-safe bag or container for up to 2 months.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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