Philly Cheesesteak Sloppy Joes
Take everything you love about a classic Philly cheesesteak — the savory seasoned beef, sweet sautéed peppers and onions, earthy mushrooms, and that irresistible creamy cheese sauce — and pile it high onto a toasted brioche bun.
This 35-minute dinner mashup takes two all-time comfort food classics and turns them into something even better. It’s hearty, it’s saucy, and it’s exactly what a hungry weeknight crowd wants on the table.
Variations & Substitutions
You can easily swap the ground beef for thinly sliced ribeye or sirloin steak if you want to lean more into classic Philly territory — just cook the steak quickly over high heat so it stays flavorful.
If you prefer a different cheese, White American, Cheez Whiz, or even sharp provolone all work well here. If green bell peppers aren’t your thing, red or yellow peppers bring a slightly sweeter flavor profile. Swap brioche buns for hoagie rolls, ciabatta, or even slider buns if you’re feeding a crowd at a party spread.
Tips & Tricks for Perfect Results
For the cheese sauce, keep your heat on medium-low and don’t rush it. Adding the milk too fast leads to lumps.
Also, always toast your buns! A toasted bun holds up against the saucy filling far better than a soft, untoasted one, which turns soggy within minutes of assembly.
Serving Suggestions
These Sloppy Joes pair so well with crispy shoestring fries, seasoned waffle fries, or even a simple side of kettle chips for some crunch contrast. A light coleslaw with an apple cider vinegar dressing cuts through the richness of the cheese sauce.
For a heartier spread, serve alongside a cup of tomato soup or a crisp romaine wedge salad. If you’re feeding kids, slider-sized portions on small potato rolls make these way more manageable — and frankly, way more fun to eat.
Equipment Needed
You won’t need anything fancy to pull this recipe off — just a few reliable kitchen basics will do the job perfectly.
- Ladle or large spoon for serving
- Large skillet or sauté pan (12-inch recommended)
- Small saucepan for the cheese sauce
- Wooden spoon or silicone spatula
- Whisk
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
Prep Ahead Tips
You can make the meat filling up to 3 days in advance and store it in an airtight container in the fridge — it tastes even better the next day once the flavors have had time to meld.
The cheese sauce is best made fresh, but you can prep all your vegetables (diced onions, peppers, mushrooms) up to 2 days ahead and store them in a sealed container.
On the day of serving, just reheat the filling in a skillet over medium heat, whip up the quick cheese sauce, and you’re ready to go in under 10 minutes.
Budget Tips
Ground beef is one of the most wallet-friendly proteins out there, and this recipe stretches it nicely across four hearty servings. Buy your mushrooms, onions, and bell peppers in bulk when they’re on sale — they freeze surprisingly well if you dice and freeze them ahead of time.
Swap provolone for white American cheese slices, which are usually cheaper and melt just as smoothly into the sauce. Store-brand hoagie buns work perfectly fine here too. You can realistically pull this entire meal together for around $12–$15 total, which comes out to roughly $3–$4 per serving.
Storage & Reheating
Store leftover meat filling in an airtight container in the refrigerator for up to 4 days. Keep the cheese sauce separate in its own container — it will thicken up in the fridge but loosens right back up with a splash of milk when reheated.
To reheat the filling, warm it in a skillet over medium heat with a splash of beef broth or water to keep it from drying out. The cheese sauce reheats well on the stovetop over low heat, whisking as you go. This filling also freezes well for up to 3 months!
Philly Cheesesteak Sloppy Joes
Ingredients
For the meat filling:
- 1 lb ground beef 80/20 blend
- 1 medium green bell pepper finely diced
- 1 medium onion finely diced
- 8 oz cremini or white mushrooms finely chopped
- 3 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon steak seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
For the cheese sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- 4 oz provolone cheese shredded (or white American cheese)
- Salt to taste
For serving:
- 4 brioche or hoagie buns toasted
Instructions
- Cook the vegetables. Heat a large skillet over medium-high heat with a drizzle of oil. Add the diced onions and bell peppers and cook for 3–4 minutes until softened. Add the mushrooms and garlic, cooking another 2–3 minutes until the mushrooms release their moisture and start to brown.
- Brown the beef. Push the veggies to the side and add the ground beef to the pan. Break it apart and cook until no longer pink, about 5–6 minutes. Drain off excess fat if needed, then stir everything together.
- Season the filling. Add the Worcestershire sauce, soy sauce, steak seasoning, smoked paprika, salt, and pepper. Stir well and let the mixture simmer on low while you make the cheese sauce.
- Make the cheese sauce. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, whisking constantly until the sauce thickens, about 2–3 minutes. Remove from heat and stir in the shredded provolone until smooth.
- Assemble. Spoon the meat mixture generously onto toasted buns and drizzle the warm cheese sauce right over the top. Serve immediately!
