Most of us have dishes that immediately bring back memories of childhood—pancakes on Saturday mornings, a favorite soup on rainy days. For me, Sloppy Joes were one of those comforting staples. They were quick, affordable and showed up on our dinner table often. I still make them for my kids, and the familiar, saucy beef on a soft roll never fails to please.
Recently I tried a twist that combines two classic sandwiches: the Philly cheesesteak and a Sloppy Joe. It takes the savory, melty flavors of a Philly and presents them in that loose-meat, saucy Sloppy Joe format. The idea is simple, the prep is effortless, and the result is a sandwich that feels indulgent without being complicated. It’s one-pot cooking for easy cleanup, and the melted cheese binding the beef and vegetables creates exactly the kind of sloppy, satisfying bite you expect from a great sandwich.
This version uses ground beef rather than thinly sliced steak, so it cooks faster and stays juicy in a saucy base. Onions, green pepper and mushrooms give the filling classic Philly character, while a touch of Worcestershire sauce and beef broth (thickened with cornstarch) creates a glossy, flavorful sauce that clings to the meat. A mild provolone melts into the mixture for that authentic cheesesteak note, though American cheese slices are a kid-friendly alternative if you prefer.
To keep things lighter, the recipe is shown with toasted sandwich thins, but feel free to use regular burger buns or a hoagie roll for a heartier sandwich. The proportions here yield six servings—one sandwich per person—and the whole recipe takes about 30 minutes from start to finish, making it a great weeknight option.
Philly Cheesesteak Sloppy Joes Recipe
Servings: 6 · Prep time: 10 mins · Cook time: 20 mins · Total time: 30 mins
Ingredients
- 1 lb extra lean ground beef (96/4)
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 8 oz mushrooms, chopped
- 1 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 cup fat-free beef broth
- 1 tbsp cornstarch
- 6 oz light provolone cheese, sliced or torn
- 6 sandwich thins or 6 buns/hoagie rolls, toasted
- Salt and black pepper, to taste
Instructions
- Heat a large skillet over medium-high. Add the ground beef and cook, breaking it up with a spoon, until well browned. Drain any excess fat if necessary, then remove the beef from the pan and set aside.
- Add the butter to the same pan. When melted, add the chopped onion, green pepper and mushrooms. Sauté for about 4–5 minutes, until the vegetables soften and begin to brown.
- Return the browned beef to the skillet and stir to combine evenly with the vegetables.
- In a small bowl, whisk together the beef broth and cornstarch until smooth. Pour this mixture into the pan, then stir in the Worcestershire sauce and season with salt and pepper. Cook, stirring occasionally, until most of the liquid has thickened and been absorbed, leaving a saucy coating on the meat and vegetables.
- Remove the pan from the heat and fold in the provolone cheese, letting it melt into the hot mixture. Spoon the cheesy, saucy beef onto toasted sandwich thins or buns and serve immediately.
Tips and Variations
If you prefer a bit more tang, add a splash of ketchup or a teaspoon of mustard to the sauce. For a richer finish, use regular provolone or a combination of provolone and mozzarella. You can swap the mushrooms for sliced cremini or omit them if you don’t like mushrooms. Ground turkey or ground pork also work as alternatives to ground beef—adjust seasoning to taste. To make these ahead, refrigerate the filling and reheat gently on the stove, stirring in a little extra broth if needed to loosen the sauce.
Notes
The recipe yields six sandwiches; one sandwich is considered one serving. Nutritional values will vary depending on the type of bun and cheese you choose. Using sandwich thins reduces the carbohydrate and calorie count compared with regular buns or hoagie rolls.
Nutrition (Approximate per serving)
Calories: 406 kcal · Carbohydrates: 34.6 g · Protein: 36.1 g · Fat: 13.6 g · Sodium and micronutrients will vary by ingredient choices.
Serving Suggestions
Serve these sandwiches with a simple side salad, baked potato wedges, or steamed vegetables to round out the meal. Leftover filling makes a great topping for baked potatoes or can be used in an omelet for a quick next-day breakfast.
Enjoy
This Philly Cheesesteak Sloppy Joe takes two beloved sandwiches and merges them into one easy, craveable meal. It’s fast enough for a busy weeknight and satisfying enough to become a family favorite.