Philly Cheesesteak Sloppy Joes

When two sandwiches have a baby, they make Philly cheesesteak sloppy joes. Imagine the loose-meat style of a sloppy joe, combined with a drizzle of cheesesteak-style provolone plus onions and peppers! Sloppy joe cheesesteaks are then served on soft hamburger buns and broiled until the cheese is gooey!

20 minutes of hands-on cooking, dinner ready to eat in no time.

The Backstory on This One

My mom's sloppy joes have always been my favorite. I know it sounds weird, but my mom made her sloppy joes using a can of Campbell's chicken gumbo soup. Believe it or not, it was (and still is) the best canned soup sloppy joe I have ever had. Just two ingredients, fifteen minutes of cooking, and serve it on some buns!

I wanted to upgrade the classic sloppy joe recipe, but not go through making everything from scratch. Adding the peppers, onions, and provolone cheese is a Philly style upgrade. The Worcestershire sauce was my second upgrade. This recipe has now become a go to in my house, especially during football season.

The kid-friendly trick of cooking the veggies separately came from practical experience. Two of my kids would eat sloppy joes with the peppers and onions. Two would push them off the bun. Cooking them separately took an extra 5 minutes and solved the whole family problem.

Why Worcestershire and Taco Seasoning Is the Actual Secret

This is what really makes this dish a cheesesteak — the Worcestershire sauce. Real Philly cheesesteaks get their savory deep flavor from either beef broth or the natural umami from seared steak. Since sloppy joes have neither of those, Worcestershire sauce fills the void. It may look like a lot, but two tablespoons is going across 6-8 sandwiches and you need every drop.

When you think of a Philadelphia cheesesteak, you probably wouldn't expect to find taco seasoning in the recipe, but it actually works. Taco seasoning is just a blend of cumin, garlic powder, onion powder, paprika, and chili powder. Using two teaspoons gives you that 'cheesesteak shop' goodness while leaving it reasonably neutral and not too taco-y.

The cornstarch slurry provides a perfect ending and gives a watery beef and veggie sauté the finishing touch to become proper sloppy joe filling. Simply mix 1 teaspoon of cornstarch with 1/2 cup of chicken broth and simmer for about 6 to 7 minutes to achieve the perfect level of thickness to give the slurry a consistency to pile high and onto a bun without dripping.

Provolone is the best cheese choice here, as it melts perfectly under the broiler. It's a smooth and mild cheese that has a hint of sharpness that helps it blend perfectly with the seasoned ground beef, rather than overpowering the other flavors. White American cheese is also an option that will work just as well.

What You Need for This Recipe

Lean ground beef (1.5 lbs.)80/20 ground beef gives the best flavor. Lean (90/10) works fine, but 80/20 is what gives the skillet that good browning smell. Ground turkey or chicken also work — the seasoning carries the flavor, but add a teaspoon of beef bouillon to compensate for the milder meat.

About a cup of yellow onion, diced. When dicing, aim for pieces that are~1/4 inch to ensure that the onion cooks all the way through in 3-4 minutes. If you're cutting, larger sizes will leave some pieces crunchy when you bite into the sandwich, and that's not a great texture.

Green bell pepper (1 small, diced) Traditional choice for Classic Philly cheesesteaks. Red or yellow bell peppers are sweeter and work fine. Dice to the same size as the onion so everything finishes at the same time.

Ketchup (2 tablespoons), Worcestershire sauce (2 tablespoons), and taco seasoning (2 teaspoons) are the flavor base. Do not replace ketchup with tomato sauce. Ketchup has the right sweetness, vinegar, and seasoning. Do not lessen the amount of Worcestershire sauce. Do not skip taco seasoning because you think this will make it taste like tacos because it won't.

For this recipe, use 1/2 cup of low sodium chicken broth and 1 tsp of cornstarch (to be whisked and added into the skillet) — this is very important. Use low sodium, your Worcestershire sauce and taco seasoning are salty enough. Pour the cornstarch into the cold broth first, and then add the rest.

Provolone cheese (6 to 8 slices) + hamburger buns One slice per sandwich. Soft but sturdy buns — brioche buns are a noticeable upgrade. Toast them lightly before assembling to prevent sogginess.

How to Make Philly Cheesesteak Sloppy Joes

In a separate bowl, mix together the cornstarch and chicken broth until combined. Set aside. Remember to fully combine this slurry before adding it during the last steps.

Pour some olive oil into a large nonstick wszech ceramic pan and heat it up at medium high. Put in the onion and the bell pepper. Cook for 3-4 minutes until they are tender and the onion becomes translucent.

Add the ground beef. Cook for about 5 minutes breaking up the meat as you go. Cook until there is no pink. Meat should not be grey but actually brown. Before adding seasonings, drain off any excess fat to make sure the sauce is thick rather than greasy.

Kid-friendly tip: If you have picky eaters that do not want to eat peppers and onions, you can cook the vegetables in a small separate skillet. Brown the ground beef by itself, then put the cooked veggies back in for the adult portions and leave them out for the kid portions. Same recipe, two different looks.

Combine the ground beef mixture with the stir sauce, Worcestershire sauce, and taco seasoning. Cook for 1 minute. The hot fat will bloom the seasonings. You want that smell of Worcestershire and cumin hitting the pan.

Add the cornstarch slurry to the skillet and stir well. Then, lower the heat to medium-low and let it simmer for 6 to 7 minutes. When you first pour in the slurry, the mixture will look thin. Give it the full time to simmer. It will gradually thicken over time. You will know it is ready when it holds its shape and does not spread when you take a spoonful.

As the meat simmers, turn your oven to high broil. Open the hamburger buns and put them on a sheet pan with the cut sides facing up.

Put a big scoop of the mixture on each bun's bottom half. Add a slice of provolone. Broil for 2-4 minutes until the cheese is melted and bubbly, and the tops of the buns are lightly toasted. The entire time, watch it. Do not walk away.

How It Keeps (and Why Day Two Is Actually Better)

Sloppy Joe meat (minus the buns) can be stored in an airtight container in the fridge for four days. To reheat, you can do that on the stove over medium-low heat or microwave it for 90 seconds. The meat tastes better the next day as the flavors mix more.

Sloppy Joe meat can be frozen for three months. Divide the meat into bags or containers that are safe for the freezer. When you're ready to eat it, defrost it in the refrigerator overnight, then reheat.

Philly Cheesesteak Sloppy Joes FAQ

Are these like real Philly cheesesteaks? Not really — real Philly cheesesteaks use thinly sliced ribeye. These mimic the flavor profile (peppers, onions, provolone) in a sloppy joe style. For the real deal, you need shaved ribeye, and skip the cornstarch. But if you want dinner in 25 minutes that everyone in the house will eat, this is it.

Why use taco seasoning in a Philly cheesesteak recipe? Taco seasoning is a quick and easy blend of spices such as cumin, garlic powder, onion powder, and chili powder. All of which pair nicely with beef. There is no taco taste in the dish as there is no lime, no cilantro, and the dominating flavor is Worcestershire.

Can ground turkey be used instead of ground beef? Yes, you can use ground turkey. You'll want to add 1 teaspoon of beef boullion as the meat is browning to offset the flavor. The turkey version will be boring if you skip that step.

What if I don’t want to use a broiler? Instead of a broiler, you can put the cheese directly on the meat in the hot skillet. Cover the pan to let the cheese melt for about a minute. Then pile the cheeseburgers onto the buns. The buns will be un-toasted, but the cheese will be melted and the sandwich is still excellent.

How can I prevent the sandwiches from getting soggy? Drain the fat from the cooked meat before seasoning, and do not let the assembled sandwiches sit. You can also try lightly toasting bun bottoms under the broiler before adding the meat. Serve immediately.

Other Beef Sandwich Dinners Worth Making

• Philly Cheese Steak Crock Pot Recipe — slow-cooked sliced beef with peppers and onions on hoagie rolls with provolone. The slow cooker version.
• Philly Cheese Steak Sliders — the same Philly flavors in slider format, great for parties and game day
• Crock Pot French Dip Sandwiches — chuck roast slow-cooked with French onion soup, shredded beef on rolls with au jus
• Crockpot Crack Chicken Sandwiches — slow cooker chicken with cream cheese and ranch, same easy dinner format