Can We Talk About This Crazy Good Mashup?

Well, here we are. I’m actually grinning while typing this, because Philly Cheesesteak Sloppy Joes make me think of that one night my cousin tried to eat his while standing up (spoiler: did not end well for that pair of socks). These bad boys are everything I love about big city street food but all mushed together in a sandwich that’s messy enough to keep things, let’s say, interesting. I first made these when I had leftover ground beef and, to be honest, I was this close to just making a boring old taco night. Totally glad I didn’t. Oh, and if you’re wondering—my kitchen, on good days, smells like caramelized onions for like eight hours after this. Not mad about it.

Why You’ll Love This Ridiculous Sandwich (Trust Me)

I mean, I don’t wanna brag, but my family straight-up requests this when they spot ground beef in the fridge. I make it when I’m feeling too lazy for “real” cheesesteaks (because who wants to slice steak paper thin at 6pm?) or when I somehow only have two hoagie rolls and random hamburger buns lying around. The gooey cheese and savory beef with sweet peppers just hit that perfect comfort food spot—they also cover half your shirt if you’re not careful. (Once I tried doing a low-fat version. Nope. Just nope—go full cheese, trust me.)

If You’re Wondering What You’ll Need (and What You Can Sub)

1 pound ground beef (sometimes I do a half beef, half ground turkey thing if I’m feeling…I dunno, virtuous?)
1 tablespoon olive oil, or honestly any neutral oil works. My grandma used Crisco, but whatever you’ve got.
1 large onion, diced
1 green bell pepper, diced (or swap in red, they’re a bit sweeter!)
2-3 garlic cloves, minced (or a solid squeeze of jarred garlic if you’re tired)
3/4 cup beef broth (honestly, chicken broth in a pinch is fine)
2 tablespoons ketchup
1 tablespoon Worcestershire sauce (I once skipped this and felt like something was missing—don’t be me)
1 teaspoon smoked paprika (optional but yum)
Salt and pepper—to taste, maybe a wee bit more than you think
4 slices provolone cheese (I sometimes use whatever melty cheese is in my fridge. Mozz fat? Sure)
4 soft sandwich buns, classic or hoagie rolls (gosh, even toasted bread is fine if you’re desperate)

Alright, Let’s Make a Mess (a Tasty One)

Heat olive oil over medium heat in your biggest-ish skillet. Toss in the onions and peppers. Stir ‘til they go soft and smell awesome (about 5 minutes or so). This is usually when someone wanders in and asks if dinner’s soon.
Add the garlic; cook for like 30 seconds—for real, it burns fast (learned that the hard way once, oops).
Scoot veggies to one side, plop in the ground beef. Break it up, let it brown. This stage always looks like it’s never gonna come together right, but give it a minute—promise. I usually sneak a taste here to check the seasoning. Yes, I use the same spoon, I live dangerously.
Spoon off excess fat if you feel like it. I sometimes skip if there wasn’t much.
Add the broth, ketchup, Worcestershire, and smoked paprika. Sprinkle in a solid pinch of salt and a bunch of black pepper. Stir everything together, let it simmer on low heat until thick and saucy (like 6–8 minutes? I always lose track and just eyeball it).
When you like the thickness, lay cheese slices right on top. Cover with a lid (or tinfoil, or just pray it melts) until cheese is gooey and drapes over the beefy mess.
Scoop hearty piles on toasted buns. Yes, it will spill. That’s the point.

Notes, aka What Made These Taste Better at My House

One time I used sweet Hawaiian buns. Was weirdly even better.
Stretch it for a crowd: Mix in a handful of sautéed sliced mushrooms (I only do this when mushrooms are about to go iffy in the crisper).
If you’re after super melty cheese, try popping the filled sandwiches under the broiler for a minute (don’t walk away! Cheese melts fast and burned cheese is, well, not what you want, trust me).

Variations I’ve Actually Tried (and One That Flopped)

Chicken Cheesesteak Joes: Used ground chicken, little bit more paprika—lighter but still great.
Vegetarian Twist: Lentils and mushrooms instead of meat. Not bad, but you miss that beefy thing, y’know?
One time I tried with Swiss cheese ‘cause it was all I had and, not gonna lie, tasted kinda odd in this. Maybe it works for you, but… I’d stick with provolone or cheddar.

The Gear I Use (and What To Do If You Don’t Have It)

I use a big ol’ cast-iron skillet because I’m slightly obsessed with it. But honestly, any big frying pan works (I did it once in a soup pot when everything else was dirty—was fine). If you don’t have a lid, I sometimes balance a baking sheet overtop to melt the cheese. Not fancy, but hey, it works!

How To Store Your Leftovers—If You Have Any

Stick the meat filling in an airtight container in the fridge. It’ll technically keep 2 to 3 days, but, like… in my house it never lasts more than a day. The buns get soggy if you try to store them assembled—ask me how I know. I actually think it tastes even better re-heated the next day, swear!

Want to Serve Like a Pro? Here’s What I Do

Load up a sandwich with extra cheese and a few thinly-sliced pickles (my kids think this is “fancy”). Sometimes I pop the open-faced sandwiches under the broiler ‘til bubbly. On Saturday nights, we serve them with oven fries—and, okay, sometimes potato chips straight form the bag. Nobody’s complaining.

Pro Tips (a Few Learned the Hard Way)

Don’t rush browning the beef, or you get sad, gray meat. I did this once and, just, ew.
If you add too much broth, just simmer longer—don’t panic. Sauce reduces. Eventually.
Worcestershire really does make a difference. Forgot it one time and thought something was off… it was.

FAQ (Yes, People Have Actually Asked Me These)

Can I make these ahead? Yep! Just store the meat filling separately and warm it up before assembling. Actually, I think it gets even more flavorful after it chills overnight.
Can you freeze the filling? Sure thing, mate. Just cool it first, then pop it in a freezer-safe container. Defrost overnight in the fridge for best results. But, buns fresh is non-negotiable—freezer bread just isn’t as good.
Is there a way to make this spicy? Throw in a diced jalapeño with the peppers, or just add hot sauce. I add a blob of sriracha sometimes, but go easy if you’ve got picky eaters lurking.
What’s the best cheese? Look, traditionalists will say provolone, but I’ve been known to use white American, or even a leftover chunk of cheddar. Cheese is cheese, right? Kinda.

Got a Few Minutes? Go Down the Philly Cheesesteak Rabbit Hole

By the way, if you’re like me and love learning the weird backstories behind comfort food, the origin of the Philly cheesesteak is actually a pretty great read. And if you want a deep dive on the classic sloppy joe, I grab ideas from The Kitchn sometimes—can’t help myself. Kind of a food nerd like that.

Anyway, I hope this helps you make a big old batch of comfort food with less stress and more fun. If you end up with sauce on your shirt, you’re doing it right.

Philly Cheesesteak Sloppy Joes