Description
If you’re craving the rich, cheesy goodness of a Philly cheesesteak and the hearty comfort of a sloppy joe, this recipe combines the best of both worlds. Philly Cheesesteak Sloppy Joes deliver the ultimate flavor experience with tender ground beef, sautéed peppers, onions, and gooey cheese—all nestled in toasted buns. Whether you’re feeding a hungry family or hosting game night, this recipe is a crowd-pleaser you’ll make again and again.
Ingredients
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tablespoon olive oil
1 lb ground beef
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded provolone or mozzarella cheese
4 sandwich buns, split and toasted
Instructions
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In a large skillet over medium heat, add olive oil and sauté the chopped green and red bell peppers and onion until softened, about 5-6 minutes.
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Add ground beef to the skillet. Cook until browned, breaking it up as it cooks, about 7-8 minutes. Drain excess fat.
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Stir in Worcestershire sauce, ketchup, garlic powder, salt, and pepper. Let it simmer for 2-3 minutes to absorb flavor.
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Reduce heat to low, sprinkle cheese over the beef mixture, and stir until melted and fully incorporated.
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Spoon the cheesy meat mixture generously onto toasted sandwich buns. Serve warm and enjoy the gooey, savory bite.
Notes
Serving Tips:
Serve Philly Cheesesteak Sloppy Joes hot on freshly toasted sandwich buns. For added flavor and texture, brush the insides of the buns with garlic butter before toasting. These sandwiches pair beautifully with sides like crispy French fries, potato wedges, onion rings, or a simple green salad. For gatherings, consider turning them into sliders using smaller buns to make them easy to grab and serve.
Storage Tips:
Let the meat mixture cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave, stirring occasionally until warmed through. For longer storage, freeze the mixture in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Always store the meat separately from the buns to prevent sogginess.