There’s something truly special about blending two beloved comfort foods into one mouthwatering dish. If you’re craving the flavors of a classic Philly cheesesteak but with the satisfying messiness of a sloppy joe, this Philly Cheesesteak Sloppy Joes recipe is the perfect fix. Imagine juicy, seasoned ground beef, melted provolone cheese, and that signature A1 sauce flavor all packed into a soft, toasted bun. Each bite brings together savory beef, tender onions, sweet bell peppers, and gooey cheese – it’s a sandwich that hits all the right notes and has just enough “sloppiness” to make it extra fun.

I’ve got a soft spot for this recipe because it combines the nostalgia of sloppy joes from my childhood with the Philly cheesesteaks I fell in love with later in life. Whenever I make this, it brings back memories of summers when we’d eat sandwiches outside, napkins piled up because we’d get sauce everywhere. This recipe delivers the same joy, but with a bit of a grown-up twist – thanks to that beefy, cheesy goodness!

A quick backstory on Philly cheesesteaks (and why this twist works)

Philly cheesesteaks have been a local favorite in Philadelphia since the 1930s, typically made with thinly sliced ribeye steak, grilled onions, and melted cheese (often Cheez Whiz, provolone, or American cheese). It’s the ultimate street food: filling, flavorful, and deeply satisfying. On the other hand, sloppy joes have a place in almost every American childhood memory – ground meat in a tangy, sweet sauce served on a soft bun, often with a messy, finger-licking appeal. By combining these two dishes, we get the hearty cheesesteak flavor with the saucy, comforting vibe of a sloppy joe. It’s the best of both worlds!

The key ingredients and why they work so well together

Let’s break down the ingredients that make these Philly Cheesesteak Sloppy Joes so irresistible. Each one brings something unique to the table, and with a few swaps, you can customize this dish to your taste.

Lean ground beef: The star of the show, ground beef, provides that rich, hearty base we love in both cheesesteaks and sloppy joes. I go with lean ground beef to avoid too much grease, but if you like a richer taste, an 80/20 blend works too. You could also swap for ground turkey or chicken for a lighter option.
Onion: Diced onions add a sweet, savory depth that’s essential to both Philly cheesesteaks and sloppy joes. For an extra punch, try using sweet onions – they’ll caramelize beautifully when cooked.
Bell pepper: I usually go with green bell pepper for a classic Philly taste, but red bell pepper adds a hint of sweetness that balances the savory elements nicely. You can mix both if you’re feeling adventurous!
Beef broth: This is the base of our sauce, adding extra richness and moisture to the beef mixture. You could substitute chicken broth in a pinch, though it’ll change the flavor slightly.
A1 sauce: The A1 sauce brings that signature tangy, umami flavor to the dish. If you’re out of A1, try Worcestershire sauce mixed with a little ketchup as a substitute.
Steak seasoning: Adds a savory depth and rounds out the flavors. I’ve also tried Montreal steak seasoning in this recipe, and it works perfectly.
Provolone cheese: Melty provolone is my go-to here for its mild, creamy flavor. If you prefer a sharper taste, feel free to use American cheese or even cheddar.
Cornstarch: This thickens up the sauce to a perfect consistency so it doesn’t soak the bun too much. You could use flour in a pinch, but cornstarch keeps it light.

Essential kitchen tools (and a few helpful tips)

Large skillet: A good non-stick or cast-iron skillet is key for browning the beef evenly. I prefer cast-iron because it holds heat well, helping everything cook evenly.
Wooden spoon or spatula: For breaking up the ground beef and stirring everything together. If you want an extra-fine texture, use a potato masher to break up the beef while it cooks!
Broiler or toaster oven: To toast the buns and melt the cheese. If you don’t have a broiler, just use a toaster oven or even a hot skillet on the stovetop – the key is to get a nice toasty bun.

Step-by-step: making Philly cheesesteak sloppy joes

Let’s dive into the recipe! I’ll guide you through each step with a few tips I’ve picked up along the way.

Brown the ground beef: Start by heating your skillet over medium heat. Add the ground beef and cook, breaking it apart as it browns. If there’s a lot of fat, drain it off – we want a rich, not greasy, filling.
Add onions and peppers: Toss in the diced onions and chopped bell pepper. Stir and let them cook until they soften and start to caramelize a bit. You want the onions to turn translucent, and the peppers to be tender but still a little crisp. This usually takes about 5-7 minutes.
Season and thicken the sauce: Stir in salt, pepper, and cornstarch first (cornstarch helps prevent lumps). Then add the beef broth, A1 sauce, and steak seasoning. Bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes. The sauce will thicken up and get nice and rich. If it’s too thin, just let it simmer a little longer.
Toast the buns and melt the cheese: Preheat your broiler. While the meat mixture simmers, butter your buns lightly and place them under the broiler until they’re golden brown. Place slices of provolone cheese on the tops of the buns, and broil again just until the cheese is melted and bubbly.
Assemble and serve: Spoon the meat mixture onto the bottom half of each bun, place the cheesy top on, and press down gently. Serve hot and enjoy the oozy, savory goodness!

Variations and adaptations to try

One of the things I love about this recipe is how easy it is to tweak. Here are a few variations I’ve tried (with some delicious results!).

Make it low-carb: Skip the bun and serve this Philly Cheesesteak Sloppy Joe mixture over a bed of cauliflower rice or in a lettuce wrap. It’s just as tasty and feels lighter.
Vegetarian option: Substitute ground beef with a plant-based alternative or finely chopped mushrooms and lentils. Add a bit more seasoning to bring out the meaty flavors.
Spicy kick: For a spicy twist, add a chopped jalapeño or a dash of hot sauce to the meat mixture.
Italian twist: Swap the A1 sauce with marinara sauce and add a sprinkle of Italian seasoning for a Philly-Italian fusion.
Extra cheesy: Mix shredded cheese into the meat mixture itself, in addition to the cheese on top. This makes for a super gooey, cheesy filling.

How to serve and garnish these beauties

Serve these Philly Cheesesteak Sloppy Joes with a side of crispy fries, potato chips, or a fresh green salad to balance the richness of the sandwich. For a little extra color and flavor, garnish with chopped parsley or green onions.

If you’re hosting a party, serve the sloppy joes open-faced, with a small spoon for guests to scoop on extra filling as they eat. It’s a fun way to keep things a bit less messy (and everyone loves assembling their own!).

Perfect drink pairings

For a hearty sandwich like this, you can’t go wrong with a cold beer. I’d recommend a light lager or an amber ale to balance out the richness. If you’re not a beer fan, try a glass of iced tea with a lemon wedge, or for something a little more special, a sparkling water with a splash of lime. For the kids or non-alcoholic option, a cold root beer complements the flavors nicely.

Storing and reheating leftovers

If you have any leftovers (though I wouldn’t count on it!), store the meat mixture in an airtight container in the fridge for up to three days. Reheat it in a skillet over medium heat, adding a splash of beef broth if it looks dry. Toast the buns fresh, and assemble as usual. If you’re in a rush, microwaving works too – just heat in short bursts so the beef doesn’t dry out.

Scaling up or down

This recipe makes about four sandwiches, but it’s easy to double for a crowd or halve if you’re cooking for one. Just remember to adjust your seasoning a bit if you’re scaling up – sometimes, doubling everything exactly can lead to overly salty results, so taste as you go.

FAQs

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well and gives it a lighter taste. Just add a bit more steak seasoning to boost the flavor.

2. What’s a good substitute for A1 sauce?
Try mixing Worcestershire sauce and ketchup – it’ll give you a similar tangy flavor.

3. Can I make this ahead of time?
Yes, you can prep the meat mixture a day ahead and reheat it when ready to serve. Just toast the buns fresh.

4. Can I freeze the meat mixture?
Yes, it freezes well! Just let it cool, store it in a freezer-safe container, and freeze for up to 3 months. Thaw and reheat on the stove.

5. Can I use a different cheese?
Sure thing! American, cheddar, or even Swiss cheese work well in this recipe.

Enjoy your Philly Cheesesteak Sloppy Joes, and don’t forget the napkins – it’s gonna get deliciously messy!

Philly Cheesesteak Sloppy Joes Recipe