Philly Cheese Steak Sloppy Joes combine browned ground beef with thinly sliced onion, green pepper, garlic, and a glossy broth-based sauce. Six rolls and six to twelve provolone slices turn the skillet filling into hot, messy sandwiches with a brief broiled finish.
The recipe yields 6 sandwiches and records 5 minutes preparation, 20 minutes cooking, and 25 minutes total. Because broilers act quickly, prepare the rolls and keep every topping ready before the final 1–2-minute melt.
Philly Cheese Steak Sloppy Joes Ingredients
For the Sloppy Joe Mixture: 1 pound ground beef (85/15 recommended); 1 small onion, thinly sliced; 1 small green bell pepper, thinly sliced; 2 cloves garlic, minced; 1 tablespoon butter; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; ½ teaspoon salt; 1 teaspoon black pepper; 1 tablespoon cornstarch; 1 cup beef broth.
If you enjoy this recipe, you may also like Deep Hamburger, Sausage & Pepperoni Pie.
For Serving: 6 hoagie rolls or hamburger buns; 6-12 slices provolone cheese (1-2 per sandwich).
For storage details after serving, the USDA leftovers and food safety guidance.
How to Make Philly Cheese Steak Sloppy Joes
- Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon or spatula, until it is fully browned and no pink remains, about 5-7 minutes. If needed, drain any excess grease from the pan, leaving just a small amount for flavor.
- Prepare the vegetables: While the beef is cooking, prepare your vegetables. Thinly slice the onion and green bell pepper into strips, similar to a traditional Philly cheesesteak. Mince the garlic cloves finely. Having these ready will help the cooking process move quickly.
- Remove and set aside the beef: Once the beef is fully cooked, transfer it to a bowl or plate and set aside. Leave any remaining juices in the pan for additional flavor when cooking the vegetables.
- Sauté the vegetables: Add the tablespoon of butter to the same skillet over medium heat. Once melted, add the sliced onions, green peppers, and minced garlic. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and the onions become translucent.
- Prepare the sauce: In a small bowl, whisk together the ketchup, Worcestershire sauce, salt, black pepper, cornstarch, and beef broth until well combined and the cornstarch is fully dissolved. This creates the flavorful sauce that will bind all the ingredients together.
- Combine and thicken: Pour the sauce mixture into the skillet with the sautéed vegetables. Return the cooked ground beef to the pan and stir everything together. Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and coats the meat and vegetables nicely.
- Prepare the rolls: If desired, lightly toast the hoagie rolls or buns by placing them cut-side up under the broiler for about 1 minute, watching carefully to prevent burning. This step is optional but helps the bread hold up to the saucy filling.
- Assemble the sandwiches: Place one slice of provolone on the bottom half of each roll if you like cheese on both sides. Spoon a generous portion of the hot meat and vegetable mixture onto each roll, dividing it evenly among all six sandwiches. Top each with another slice of provolone cheese.
- Melt the cheese: Place the assembled open-faced sandwiches under the broiler for 1-2 minutes, watching very closely, until the cheese is melted and bubbly and starting to brown slightly around the edges. Be careful not to let the bread burn, as broilers work quickly.
- Serve: Remove from the broiler, close the sandwiches if desired, and serve immediately while hot and gooey. Have plenty of napkins ready – these are deliciously messy!
If you enjoy this recipe, you may also like Pizza Pasta Bake.
Brown the Beef Completely
Cook the 1 pound ground beef over medium-high heat for 5–7 minutes, breaking it into small crumbles until no pink remains. Drain excess grease if needed but retain a small amount of the flavorful juices before moving the beef to a bowl.
Slice Vegetables Thinly
Prepare the small onion and small green bell pepper in thin strips reminiscent of a cheesesteak, and mince exactly 2 garlic cloves. Similar thin cuts soften within the stated 4–5 minutes and distribute easily through six portions of ground beef.
Dissolve the Cornstarch
Whisk ketchup, Worcestershire sauce, salt, black pepper, cornstarch, and beef broth in a small bowl until the cornstarch disappears. A smooth cold mixture prevents powdery lumps when the sauce reaches the hot skillet.
Thicken with Beef and Vegetables
Pour the sauce into the softened vegetables, return the browned beef, and stir for 2–3 minutes. Stop when the liquid coats the crumbles and pepper strips rather than running freely. That consistency gives a generous filling that stays in the rolls.
Toast Only If Desired
Lightly toasting the six rolls under the broiler for about 1 minute is optional. Watch continuously because the cut surfaces can move from pale to burned quickly. A gentle toast makes the bread more resistant to the saucy filling.
Divide the Filling Six Ways
Arrange exactly 6 rolls and distribute the skillet mixture evenly. Add one provolone slice per sandwich, or use the allowed two-slice approach with cheese beneath and above the filling. Keep the sandwiches open for the final melt.
Broil with Close Attention
Broil the assembled sandwiches for 1–2 minutes until the provolone is melted, bubbly, and just beginning to brown. Do not walk away. Close the rolls if desired and serve immediately while the filling and cheese are hot.
Recorded Recipe Tips
- For an authentic Philadelphia twist, try using cheese whiz instead of provolone.
- To add more flavor, consider adding a teaspoon of steak seasoning to the ground beef while cooking.
- These sandwiches reheat well - store the meat mixture separately from the bread and assemble fresh when ready to eat.
- For a spicier version, add sliced jalapeños or a dash of hot sauce to the meat mixture.
Equipment Checklist
Prepare the required tools before starting: Large skillet, Wooden spoon or spatula, Small mixing bowl, Whisk, Knife and cutting board, Baking sheet (for broiling). Keeping the setup ready supports the exact sequence and timing.
Conclusion
Brown 1 pound ground beef, set it aside, then sauté onion, green pepper, and garlic in butter. Whisk the ketchup, Worcestershire, seasonings, cornstarch, and broth; combine with the beef and vegetables until thick. Divide among 6 rolls, add 6–12 provolone slices, and broil 1–2 minutes.
Frequently Asked Questions
- → How many sandwiches does this recipe make?
It makes exactly 6 sandwiches.
- → How much provolone should I use?
Use 6–12 slices, or one to two slices per sandwich.
- → Why is cornstarch added to the sauce?
One tablespoon thickens the cup of beef broth so the sauce coats the meat and vegetables.
- → How long should the sandwiches broil?
Broil open-faced for 1–2 minutes while watching closely.