Name: THE BEST Philly Cheesesteak Sloppy Joes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 ½ lb (680 g) ground beef (80/20); 1 medium yellow onion, thinly sliced; 1 green bell pepper, thinly sliced; 8 oz (225 g) mushrooms, sliced; 2 cloves garlic, minced; 1 cup (240 ml) beef broth; ½ cup (120 g) ketchup; 2 tablespoon Worcestershire sauce; 1 tablespoon tomato paste; 1 tablespoon cornstarch mixed with 2 tablespoon cold water (optional, for thickening); 1 teaspoon kosher salt and ½ teaspoon black pepper, or to taste; 6 hoagie rolls or sandwich buns; 6 slices provolone cheese; 1-2 tablespoon olive oil for sautéing

If you ever needed a sign to make a messy, melty, slightly ridiculous dinner that people demolish with grins and napkins tucked like tiny capes, this is it. I made these Philly cheesesteak sloppy joes after a long day when I was this close to cereal for dinner. I flipped on a playlist, chopped an onion a bit too enthusiastically, and fifteen minutes later the kitchen smelled like a diner I loved in college, the kind that always had a bell pepper sizzling somewhere. I still get a little giddy when the cheese melts into the beef. And yes, I always sneak a spoonful before it hits the rolls, quality control and all that.

Why I make this when life is a bit much

Because it is fast, it is comforting, and nobody complains. My family goes a little bananas for this because the filling is savory and beefy and cheesy in that good way. I make this when soccer goes late, when the fridge looks tired, when I want takeout but my wallet says maybe dont. It is also one of those dinners that forgives small detours. Forgot mushrooms No problem. Only have hamburger buns instead of hoagies Works. And honestly, the leftovers taste even better the next day, I think. I used to overcomplicate it with too many spices and then, actually, I find it works better if you keep it simple and let the onion and pepper do their thing.

What you need, plus some swaps I actually use

1 pound ground beef or about 450 g I use 85 percent lean for flavor
1 medium yellow onion, diced fine
1 green bell pepper, diced red is sweeter and works too
1 cup sliced mushrooms optional but I love the depth
2 cloves garlic, minced
1 tablespoon Worcestershire sauce my grandmother always insisted on Lea and Perrins, but any version works fine
1 cup beef broth, low sodium if you have it
2 tablespoons ketchup I grab Heinz out of habit though store brand is totally fine
1 teaspoon soy sauce optional, adds that little savory oomph
1 tablespoon cornstarch mixed with 2 tablespoons water for a quick slurry I sometimes use a spoon of flour when I am in a hurry
6 to 8 slices provolone cheese or a handful of shredded mozzarella or both if you are feeling bold
4 to 6 soft hoagie rolls or burger buns, lightly toasted
1 to 2 tablespoons butter for toasting the rolls
Salt and black pepper to taste
Optional toppers pickled peppers, a few jalapeños, or a splash of hot sauce

How to cook it without making a fuss

Heat a large skillet over medium high. Add the beef and let it brown. Do not fuss with it too much at first. Let it get some color, then break it up with a spoon. If you want the nitty gritty on browning, this guide is gold: how to brown ground beef.
Once there is some color, add the onion and bell pepper. Stir, let them soften for 3 to 4 minutes. If using mushrooms, toss them in now. A pinch of salt helps everything sweat. This is where I usually sneak a taste, yes it is still mid way, yes I regret nothing.
Stir in the garlic for 30 seconds until fragrant. Add Worcestershire, ketchup, soy if using, and the beef broth. Bring it to a lively simmer. Do not worry if it looks a bit loose at this stage, it always does.
Make the cornstarch slurry and stream it in while stirring. The mixture will thicken in a minute or two. If it gets too thick, splash in a little water. If it is too thin, simmer another minute. Cooking is a conversation anyway.
Reduce the heat to low. Lay the cheese over the beef in a single layer, cover for a minute so it melts into the nooks. On second thought, if you like pockets of cheese, just fold it through gently.
Meanwhile, butter the rolls and toast them in a skillet or under the broiler until the edges go golden. A tiny bit of crisp makes a big difference.
Spoon the cheesy beef onto the rolls. Add pickled peppers if you are like me and never met a tangy topping you did not like. Serve hot. Grab napkins. Two, maybe three.

Notes that I learned the tasty way

If your onions are strong and make you teary, chill them for 10 minutes before chopping. Or wear your sunglasses inside, I am not judging.
Letting the beef brown before adding veg gives richer flavor. I once rushed this step and it tasted fine but flat, like a song without the drum line.
Provolone melts smooth and mild. Mozzarella pulls into strings which is fun, but it can make the mix a bit stretchier than expected.
Broth quality matters a bit. If yours is bland, a pinch of salt and a splash more Worcestershire help.

Variations I have tested so you do not have to

Turkey twist swap in ground turkey and use an extra teaspoon of oil and an extra splash of Worcestershire. It is lighter but still cozy.
Spicy night add diced pickled jalapeños and a teaspoon of hot sauce to the pan. I also like a dusting of smoked paprika, probably not classic, but tasty.
Mushroom heavy double the mushrooms and go half the beef. Earthy and great for Mondays.
Whiz style I tried a cheese sauce once. It was fun but a little gloopy for me, so I went back to slices. Your call though.
Homemade rolls if you want to bake, these are excellent: hoagie rolls. I do this on lazy Sundays, not weeknights.

Do you really need special gear

A large skillet is your best friend. I love cast iron for the browning and the little crispy bits that form on the edges; it makes me feel like I know what I am doing. But a nonstick skillet totally works. A wooden spoon is nice for breaking up the meat. If you do not have a lid that fits, a baking sheet set on top traps steam in a pinch.

THE BEST Philly Cheesesteak Sloppy Joes Recipe

How to store leftovers, if you have any

Cool the filling, then stash it in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or broth. It freezes well for about 2 months, flat in a bag is tidy. Though honestly, in my house it never lasts more than a day.

How we like to serve Philly sloppy joes

We toast the rolls, spoon on the beef, then add extra cheese on top and let the heat take it home. Sometimes I scatter a handful of chopped pickles because I am that person. On Fridays we do a little side salad with vinaigrette and a bag of kettle chips. My kid dips chips right into the filling which sounds chaotic and is somehow perfect.

Pro tips I wish I knew sooner

I once tried rushing the browning and regretted it because the flavor never got that deep and toasty note.
Do not skip toasting the rolls, it keeps them from getting soggy and adds a faint crunch that pops.
Add the cheese off the heat if your pan runs hot. I scorched mozzarella once and it went rubbery, yikes.
Too salty Fix with a squeeze of ketchup and a splash of water. Or add more mushrooms to mellow things out.

FAQ from your messages and my inbox

Can I make this ahead
Yes. Cook the filling, cool it, then reheat when you are ready to eat. I think it tastes even better on day two, the flavors settle in.

Best cheese for that Philly vibe
Provolone is my go to. White American melts great too. If you want technique chat, this deep dive on onions is super helpful for flavor balance: how onions behave as they cook.

Can I use ground turkey or chicken
Totally. Add a teaspoon of oil and a touch more Worcestershire. Taste and adjust salt.

How do I thicken the mixture without cornstarch
Simmer a few extra minutes so it reduces, or stir in a teaspoon of flour and cook it out for a minute.

Gluten free option
Use gluten free buns and check your sauces to be sure they are certified. The filling itself is easy to keep gluten free.

What about mushrooms yay or nay
Yay for me. They add a savory layer. But if someone at your table says nay, just skip them, it is still THE BEST Philly Cheesesteak Sloppy Joes Recipe vibe.

Can I do this in a slow cooker
Brown the beef and veg first for flavor, then add everything to the cooker for 1 to 2 hours on low. Add cheese at the end. It works, but the skillet method is quicker.

A tiny digression that has nothing to do with anything

Sometimes I put on a jazz record and pretend I am running a tiny diner for exactly four hungry people. The spatula is my microphone, the onions are the crowd. It is silly, but it makes cooking dinner feel like a little show. Anyway, back to the joes.

Make this tonight

If you have ground beef, an onion, a pepper, and some cheese, you are in business. This really is my go to for a busy night, and it is why I keep coming back to what I now call THE BEST Philly Cheesesteak Sloppy Joes Recipe. If you try it, tell me what you swapped, I love hearing those tweaks. Yall always have the best ideas, and sometimes a better playlist.

THE BEST Philly Cheesesteak Sloppy Joes Recipe