Easy Philly Cheese Steak Sloppy Joes

by Friend Recipes

I’m excited to share this Philly Cheese Steak Sloppy Joe recipe with you all! It’s one of my favorites, and I know you will love it. This recipe is straightforward to follow, and I’ve included some helpful tips and FAQs below to ensure you get the best results.
So, without further ado, let’s get started!

Origin of Philly Cheese Steak Sloppy Joes

The Philly cheese steak sloppy Joe is a variation of the classic American dish that combines the flavors of a Philly cheese steak with the messy goodness of a sloppy Joe. The dish is said to have originated in Philadelphia, Pennsylvania, where it remains a popular menu item at local eateries.

The traditional recipe for Philly cheese steak sloppy Joe calls for ground beef, onions, green peppers, and tomato sauce. Still, many variations of the dish include different ingredients, such as mushrooms, jalapeños, and cheese. No matter what ingredients you use, the key to making this dish is to ensure the beef is cooked until it is nice and tender.

Recipe Ingredients & Cooking Instruments

To make the best Philly Cheese Steak Sloppy Joes, you’ll need the following ingredients:

  • 1 pound of lean ground beef
  • 1/2 a white onion, diced
  • 1/2 a green pepper, diced
  • 1/4 cup of BBQ sauce
  • 1/4 cup of yellow mustard
  • 1 tablespoon of Worcestershire sauce
  • 1/2 a cup of shredded cheese
  • 6 slider buns

In terms of cooking instruments, you’ll need:

  • A skillet
  • A spatula
  • Measuring cups and spoons

Step-by-Step Procedure to Make the Best Philly Cheese Steak Sloppy Joes

In a large skillet, cook beef and onion over medium heat until the meat is browned. Drain any excess fat and remove it from heat.
Stir in garlic, salt, pepper, Worcestershire sauce, and ketchup.
Place 1/2 cup of meat mixture on each of the eight slider buns.
Top with one cheese slice and 1/4 cup of peppers.
Bake at 375 degrees F for 10-12 minutes or until the cheese is melted.
Serve immediately.

Tips & Tricks for making the Best Philly Cheese Steak Sloppy Joes

If you want to make the best Philly Cheese Steak Sloppy Joes, I can share some tips and tricks with you:

  1. Make sure you use good-quality cheese. I like to mix cheddar and Gruyere, but you can use whatever you want.
  2. Feel free to experiment with the bread. I usually use a French baguette, but you could also use sourdough or pita bread.
  3. Make sure the meat is thinly sliced.
    I like flank steak, but you could also use chicken or tofu. With these tips in mind, you should be able to make the best Philly Cheese Steak Sloppy Joes that your friends and family will love.

Frequently Asked Questions About Making the Best Philly Cheese Steak Sloppy Joes

What kind of cheese should I use?

You can use any cheese you want, but I recommend using a sharp cheddar.

Can I make this recipe ahead of time?

Absolutely! The flavors meld together even better if you make it a day or two ahead of time. Just reheat it until it’s nice and hot before serving.

Can I freeze this recipe?

Yes, you can freeze this recipe. Just make sure to thaw it completely before reheating.


So there you have it, the ultimate Philly cheese steak sloppy Joe recipe. I hope you found this helpful and that you’ll give it a try. Let me know how it turns out in the comments below. And if you have any questions, feel free to ask. I’m happy to help.

Philly Cheese Steak Sloppy Joes

Recipe by Alexandra Jo

4-6 sandwiches

Prep time


Cooking time




  • 1 pound lean ground beef

  • 2 tablespoons butter

  • 1 small yellow onion diced

  • 1 small green bell pepper diced

  • 8 ounces brown mushrooms minced

  • 2 tablespoons ketchup

  • 1 tablespoon Worcestershire sauce

  • 1/2 teaspoon Kosher salt

  • 1/2 teaspoon fresh ground black pepper

  • 1 tablespoon cornstarch

  • 1 cup beef broth

  • 8 ounces Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)

  • 6 brioche hamburger buns


  • Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
  • Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
  • Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
  • Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
  • Add the beef back into the pan.
  • In a small cup mix the beef broth and cornstarch together
  • Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
  • Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
  • Turn off the heat, add in the provolone cheese.
  • Served on toasted brioche buns.


  • Calories: 425kcal | Carbohydrates: 29g | Protein: 31g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 1048mg | Potassium: 636mg | Fiber: 1g | Sugar: 5g | Vitamin A: 520IU | Vitamin C: 11.9mg | Calcium: 382mg | Iron: 3.9mg

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