PHILLY CHEESESTEAK SLOPPY JOES

Here’s a clean, step-by-step recipe for Philly Cheesesteak Sloppy Joes — a quick and hearty weeknight dinner that combines the best of a Philly cheesesteak and a classic sloppy joe.

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Philly Cheesesteak Sloppy Joes

Ingredients

For the filling:

• 1 lb (450 g) ground beef (85–90% lean)

• 1 tablespoon olive oil or butter

• 1 small onion, finely diced

• 1 green bell pepper, finely diced

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cloves garlic, minced

• 1 tablespoon Worcestershire sauce

• 1 tablespoon ketchup

• 1 cup beef broth

• 1 tablespoon cornstarch

• 1 teaspoon Dijon mustard (optional)

For serving:

• 6 sandwich rolls or hamburger buns

• 6 slices provolone cheese (or American cheese, for a creamier version)

• Butter for toasting buns (optional)

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Instructions

1. Brown the beef

1. Heat oil or butter in a large skillet over medium-high heat.

2. Add the ground beef, breaking it up with a spatula as it cooks.

3. Cook until browned and no longer pink, about 5–6 minutes.

4. Drain excess fat if needed and set the beef aside.

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2. Sauté the vegetables

1. In the same skillet, add the diced onion and bell pepper.

2. Cook for 3–4 minutes until softened.

3. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.

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3. Make the sauce

1. Return the cooked beef to the skillet with the vegetables.

2. Stir in Worcestershire sauce and ketchup.

3. In a small bowl, whisk together the beef broth and cornstarch until smooth, then pour it into the skillet.

4. Add Dijon mustard if using, along with salt and pepper to taste.

5. Simmer over medium heat for 4–5 minutes, stirring occasionally, until the sauce thickens and coats the beef mixture.

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4. Toast the buns (optional)

1. Lightly butter the inside of each sandwich roll.

2. Toast them cut-side down on a hot griddle or skillet until golden brown.

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5. Assemble the sandwiches

1. Spoon the hot beef mixture evenly onto the toasted buns.

2. Place a slice of provolone cheese over each portion.

3. Cover the pan briefly with a lid or foil to let the cheese melt, or melt the cheese directly on the beef before adding it to the bun.

4. Serve immediately.

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Tips and Variations

• Cheese options: Provolone is classic, but white American, mozzarella, or even Cheez Whiz can be used for a more authentic Philly flavor.

• Make it creamy: Stir 1/4 cup of cream cheese into the hot beef mixture before serving for extra richness.

• Add mushrooms: Sauté 1 cup of sliced mushrooms with the onions for a “Philly deluxe” twist.

• Meal prep: The beef mixture can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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Would you like me to include a sheet-pan or slow-cooker version of this recipe (great for feeding a crowd)?