This Philly Cheesesteak Sloppy Joes dish takes the comfort of traditional sloppy joes and elevates it with the bold flavors of Philly cheesesteak. I layer tender ground beef with sautéed onions, peppers, and melty cheese, all nestled in soft buns for a comforting, indulgent sandwich experience.

Philly Cheesesteak Sloppy Joes

Why You’ll Love This Recipe

I love this recipe because it blends classic and creative—combining the tangy sweetness of sloppy joe sauce with savory cheese steak elements. It’s quick to make, full of flavor, and a crowd-pleaser for family dinners or casual gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion
Green bell pepper (and/or red bell pepper)
Garlic
Ketchup
Beef broth
Worcestershire sauce
Brown sugar
Dried oregano (or Italian seasoning)
Salt and pepper
Provolone cheese slices
Hoagie-style buns (or burger buns)

directions

I begin by heating a large skillet over medium heat and adding the ground beef. I break it apart and cook until it’s no longer pink.
I drain excess grease, then add chopped onion and bell pepper. I sauté until they’re tender and fragrant.
I stir in minced garlic for about 30 seconds.
I mix in ketchup, beef broth, Worcestershire sauce, brown sugar, and oregano. I season with salt and pepper and simmer until the sauce thickens.
I layer provolone cheese slices on top of the meat mixture, cover the skillet briefly so the cheese melts.
I spoon the sloppy steak mixture onto toasted buns and serve immediately.

Servings and timing

This recipe makes about 6 sandwiches.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

storage/reheating

I refrigerate leftover mixture in an airtight container for up to 3–4 days. To reheat, I warm it gently in a skillet over low heat or microwave in short intervals, stirring occasionally. If mixture becomes too thick, I add a splash of broth to reach desired consistency.

Variations

Cheese blend: I swap provolone with Cheddar, American, or pepper jack for a different flavor profile.
Veggie boost: I add diced mushrooms or banana peppers when sautéing veggies to deepen the taste.
Spicy kick: I stir in Sriracha, hot sauce, or red pepper flakes to bring heat.
Healthier option: I substitute ground beef with ground turkey or chicken for a lighter version.

FAQs

1. How can I make this gluten-free?

I use gluten-free buns and confirm Worcestershire sauce is gluten-free. That gives me a safe, tasty version.

2. Can I prepare the filling ahead of time?

Yes—I cook the full filling and cool it, then refrigerate in an airtight container for up to 2 days. When ready, I reheat gently and add cheese at the end.

3. Is there a way to make it vegetarian?

Absolutely. I swap beef for plant-based ground “meat,” or use cooked lentils or textured vegetable protein, and follow the same cooking process.

4. Can I freeze the meat mixture?

Yes—I freeze the cooled filling in freezer-safe containers for up to 3 months. To reheat, I thaw overnight and warm on the stove with a splash of broth.

5. What should I serve with these sandwiches?

They go great with crisp pickles, coleslaw, tater tots, or oven-roasted potato wedges for a satisfying meal.

Conclusion

I find these Philly Cheesesteak Sloppy Joes perfect for busy nights when I want something flavorful and comforting. They combine familiar comfort-food taste with a twist, and I can easily customize them for dietary needs or spice preferences. I hope this recipe becomes a favorite in my kitchen as it has in mine!