I grew up loving both Philly cheesesteaks and classic sloppy joes, so one day I thought—why not mash them together into one glorious sandwich? That idea turned into these Philly Cheesesteak Sloppy Joes, and let me tell you, they are the definition of comfort food. Juicy ground beef, sautéed onions and peppers, and a rich, savory sauce all tucked inside a soft toasted bun—it’s like your favorite takeout and school cafeteria memory had a delicious baby.

I’ve made these for family dinners, game nights, and lazy weekends, and they never last long. The best part? They’re ridiculously easy to throw together with ingredients you probably already have on hand. It’s got that same cheesy, savory kick of a Philly cheesesteak, but with the quick-and-easy charm of a sloppy joe. No grill required, no fancy ingredients, just a skillet and a craving for something hearty and satisfying.

Why You’ll Love This Philly Cheesesteak Sloppy Joes Recipe

This recipe is a weeknight winner. It delivers that bold, beefy flavor of a Philly cheesesteak but in a simpler, faster form. Perfect for busy nights when you still want a hot, filling meal without the hassle. Plus, it’s ultra customizable—you can tweak the cheese, the veggies, or even swap in a different protein. Whether you’re feeding kids or adults, this sandwich is a guaranteed hit.

What Kind of Ground Beef Should I Use?

For these Philly Cheesesteak Sloppy Joes, I always reach for 85/15 ground beef. It’s got just the right balance of fat to keep the meat juicy and flavorful without making the sandwich too greasy. If you prefer something leaner, 90/10 works too—just be sure to add a little extra oil when sautéing the veggies so nothing dries out. And hey, if you’ve only got ground turkey or chicken, those work in a pinch too.

Options for Substitutions

This recipe is super flexible, which makes it even better for cleaning out the fridge or working with what you’ve got:

Ground Meat: Try ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian version.
Cheese: Provolone is a classic, but mozzarella, white American, or even cheddar all melt beautifully and bring their own twist.
Bell Peppers: Green peppers add that signature Philly bite, but red, yellow, or orange are all great for a slightly sweeter taste.
Buns: Hoagie rolls are my go-to, but hamburger buns, brioche, or even thick slices of toasted bread will hold up just fine.
Onions: Yellow onions are great for a mild flavor, but red or sweet onions add a nice change-up if that’s what you have.
Mushrooms: Want to bulk it up or add an earthy flavor? Sautéed mushrooms fit in perfectly here.

Feel free to mix and match—this sandwich is all about big flavor and easy assembly.

Ingredients for This Philly Cheesesteak Sloppy Joes Recipe

Ground Beef
The heart of the dish—rich, savory, and hearty. It gives the sandwich that classic sloppy joe texture while echoing the beefy flavor of a traditional Philly cheesesteak.
Onion
Diced and sautéed to sweetness, onions add depth and a little bite that pairs perfectly with the beef.
Green Bell Pepper
This brings in that signature Philly element. Its mild bitterness cuts through the richness of the meat and cheese.
Garlic
Just a bit adds a warm, aromatic base that enhances the overall savory vibe.
Worcestershire Sauce
It’s the umami MVP—adds depth, saltiness, and a slightly tangy finish to the filling.
Beef Broth
Keeps everything moist and juicy, while also helping to deglaze the pan and pull in all that cooked-in flavor.
Ketchup
A little sweet, a little tangy—it balances the savory elements and brings that sloppy joe nostalgia.
Salt & Black Pepper
Simple but essential. They help highlight all the other flavors without overpowering anything.
Cornstarch Slurry (optional)
If your mixture turns out a bit runny, this quick fix thickens it up perfectly without changing the taste.
Provolone Cheese
Melted right into the mix or layered on top—it gives that creamy, stretchy texture and signature cheesesteak flavor.
Hoagie Rolls
Soft yet sturdy rolls that hold up against the juicy filling and make every bite a perfect bite.

Step 1: Cook the Ground Beef

Start by browning the ground beef in a large skillet over medium-high heat. Break it up with a wooden spoon and cook until it’s no longer pink. Drain excess grease if needed to avoid a soggy sandwich later.

Step 2: Add the Veggies

Toss in the diced onion and green bell pepper. Sauté them with the beef for about 5–7 minutes until they’re soft and starting to caramelize. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Make the Sauce

Add the Worcestershire sauce, ketchup, and beef broth to the pan. Stir well to combine everything, scraping up the tasty bits from the bottom. Let the mixture simmer on medium heat for about 5–7 minutes until slightly thickened.

Step 4: Thicken If Needed

If the mixture looks a little too saucy, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it in. Let it cook for another minute or two until thick and glossy.

Step 5: Add the Cheese

Reduce the heat to low and stir in the shredded provolone cheese until it melts completely and becomes creamy. You can also layer cheese slices directly onto the mixture and let them melt without stirring if you prefer gooey cheese pockets.

Step 6: Toast the Buns

While the cheese is melting, toast your hoagie rolls under the broiler or in a skillet with a bit of butter until golden brown. This helps keep the buns from getting soggy and adds a nice crunch.

Step 7: Assemble and Serve

Spoon the cheesy meat mixture generously into the toasted buns. Serve hot and watch them disappear in seconds.

How Long to Cook the Philly Cheesesteak Sloppy Joes

From start to finish, this recipe takes about 25 to 30 minutes. Browning the beef takes around 6–8 minutes, and sautéing the veggies adds another 5–7 minutes. Once the sauce ingredients go in, a quick simmer and melt-in of the cheese wraps it all up. If you’re toasting the buns, add another 2–3 minutes—but you’ll still have a satisfying, homemade dinner on the table in under half an hour.

Tips for Perfect Philly Cheesesteak Sloppy Joes

Use freshly shredded cheese: Pre-shredded varieties often have anti-caking agents that affect melt quality. Freshly shredded provolone melts smoother and creamier.
Toast the buns: Don’t skip this—it adds texture and keeps the bread from getting soggy under the juicy filling.
Don’t overcook the veggies: You want them tender but with a slight bite for texture. Mushy peppers can drag the sandwich down.
Drain excess grease: After browning the beef, drain any extra fat to avoid an overly oily filling.
Simmer to the right consistency: The filling should be saucy but not soupy. Letting it reduce slightly makes it perfect for scooping onto rolls.
Go light on salt: With Worcestershire, broth, and cheese, there’s already a good amount of sodium—taste before adding more salt.
Use sturdy rolls: Pick rolls that can handle the juicy filling—hoagie or sub rolls are ideal. Too soft and they’ll fall apart fast.
Prep ahead: You can make the meat filling ahead of time and just reheat when ready to serve. It actually gets even better the next day.

Watch Out for These Mistakes While Cooking

Using super lean meat without fat: Extra-lean ground beef (like 93/7) can make the filling dry. Go for something with a little fat, or be sure to add extra moisture with oil or broth.
Skipping the cheese blend: Provolone is traditional, but if you don’t add enough or melt it fully, you’ll miss that creamy texture that ties everything together.
Not draining the meat: Leaving in all the grease after browning can lead to an oily, unappetizing sandwich. Drain most (not all!) of it before adding the sauce.
Overcooking the peppers and onions: You want them tender but still with a bit of texture—they shouldn’t melt into the meat.
Using untoasted buns: They’ll get soggy fast. A quick toast gives them a protective crunch and boosts flavor.
Not seasoning in layers: Add a pinch of salt when sautéing veggies, and taste after the sauce comes together to adjust.
Rushing the simmer: The flavors deepen with a few minutes of simmering—don’t skip it, even if you’re in a hurry.
Using cold cheese straight from the fridge: Let it come to room temp if you can—it melts more evenly and quickly.

What to Serve With Philly Cheesesteak Sloppy Joes?

Garlic Parmesan Fries

Crispy and savory, they’re the perfect sidekick for this juicy sandwich.

Simple Garden Salad

A fresh, crunchy counterbalance with lettuce, cucumber, cherry tomatoes, and a light vinaigrette.

Sweet Potato Fries

Slightly sweet, crispy, and a fun twist on traditional fries.

Dill Pickle Spears

Their tart crunch cuts through the richness of the meat and cheese beautifully.

Tomato Cucumber Salad

Light and refreshing with a zesty dressing—it cools down the richness.

Potato Chips

Simple and classic, these add a salty crunch with zero effort.

Macaroni and Cheese

Go all-in on comfort food with creamy mac on the side. No regrets here.

Corn on the Cob

Buttery, juicy, and just a touch sweet—grilled or boiled, it’s always a crowd-pleaser.

Storage Instructions

Got leftovers? You’re in luck—Philly Cheesesteak Sloppy Joes reheat beautifully.

Refrigerator: Store the meat filling in an airtight container for up to 4 days. Keep the buns separate so they don’t get soggy.
Freezer: You can freeze the cooked filling for up to 2 months. Let it cool completely, then place in a freezer-safe bag or container. Thaw overnight in the fridge before reheating.
To Reheat: Warm on the stovetop over medium heat until heated through, or microwave in short bursts, stirring occasionally. If it seems too thick, just add a splash of broth or water to loosen it up.

Assembled sandwiches aren’t ideal for storage, so keep the components separate until you’re ready to serve.

Estimated Nutrition

Per sandwich (approximate values based on one hoagie with filling and cheese):

Calories: 520
Protein: 29g
Fat: 29g
Carbohydrates: 34g
Fiber: 2g
Sugar: 6g
Sodium: 860mg

Keep in mind that values can vary depending on the type of bun and cheese you use. You can lighten things up by using leaner meat, whole grain buns, or low-fat cheese.

Frequently Asked Questions

Can I make Philly Cheesesteak Sloppy Joes ahead of time?

Absolutely! The filling actually tastes even better the next day. Just store it in the fridge and reheat when ready to serve. Toast fresh buns and assemble when it’s mealtime.

Can I use steak instead of ground beef?

You can! Thinly sliced ribeye or sirloin will give a more authentic cheesesteak feel, but it takes a little longer to cook. Just be sure to slice it very thin and sauté quickly.

Is there a low-carb version of this recipe?

Yes! Skip the bun and serve the filling in lettuce wraps or over grilled portobello mushrooms for a low-carb option that’s still loaded with flavor.

Can I make this recipe dairy-free?

Definitely. Just leave out the cheese or use a plant-based alternative that melts well. The savory meat and veggies are still delicious on their own.

How spicy is this recipe?

Not spicy at all, but you can turn up the heat by adding red pepper flakes, jalapeños, or a splash of hot sauce.

What kind of cheese melts best for this sandwich?

Provolone is a top choice, but mozzarella, white American, Monterey Jack, or even a mild cheddar work well too. Just make sure it melts easily and complements the beef.

Can I double this recipe for a crowd?

For sure. Just use a large skillet or cook in batches. It’s a great dish for game day, potlucks, or feeding a hungry family.

Do I need to use cornstarch to thicken the sauce?

Not always. If your mixture is naturally thick enough after simmering, you can skip it. But if it’s looking too liquidy, a cornstarch slurry is a quick fix.

Conclusion

Philly Cheesesteak Sloppy Joes are the kind of meal that feels indulgent but is incredibly easy to make. It’s all the bold, cheesy, savory comfort of a cheesesteak, mixed with the fun and messiness of a classic sloppy joe. Whether you’re feeding a family, meal prepping for the week, or just craving a hearty sandwich, this recipe is a total go-to. Once you try it, don’t be surprised if it lands in your regular rotation.