Philly Cheesesteak Sloppy Joes {One-Pan, Extra Cheesy!}
As an Amazon Associate I earn from qualifying purchases.
A 30-Minute, One-Pan Weeknight Win
This is one of those dinners that checks a lot of boxes without making you work for it. One pan, under 30 minutes, and everyone at the table is happy. It has all the cozy, cheesy vibes of a Philly cheesesteak, but in sloppy joe form, which somehow makes it even better.
I love this recipe for busy weeknights, but it also works really well for casual get-togethers or game days since it’s easy to keep warm and serve. The peppers, onions, mushrooms and melty cheese make it feel comforting and familiar, and you can easily swap the beef for ground turkey or ground chicken if that’s what you have on hand.
For serving, those buttery brushed buns are not just for looks, they add a little crisp, a little richness, and they keep the buns from getting soggy as you pile on the filling.
- Brown the beef, breaking it up into small, scoopable pieces.
- Soften onion, bell pepper, and mushrooms in butter until sweet and tender.
- Add garlic and seasonings, then hit it with Worcestershire for that savory backbone.
- Pour in stock thickened with cornstarch and simmer until the mixture turns glossy.
- Stir in provolone off heat so it melts into a creamy, cheesy finish.
Philly Cheesesteak Sloppy Joes
Equipment
- sharp knife
- Wooden spoon or meat masher
- Small bowl
- Measuring cups and spoons
- Pastry brush or baster
- Baking sheet (optional, for toasting buns)
Video
Ingredients
Sloppy Joe Filling
- 2 lb ground beef 80/20 or leaner
- 1 large onion diced
- 1 green bell pepper diced
- 8 oz button mushrooms sliced (optional)
- 2 cloves garlic minced
- 2 tablespoons unsalted butter
- 2 tablespoons Worcestershire sauce
- 1 cup beef stock
- 1 tablespoon cornstarch
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 8 oz provolone cheese sliced or shredded
Butter Topping for the Buns
- 4 tablespoons butter melted
- ½ teaspoon flaky salt
- A couple dashes of black pepper
- 1 tablespoon freshly chopped parsley or dried
- 1/16 teaspoon garlic
For Serving
- 6 hamburger buns
Instructions
- Dice the onion and green bell pepper. Slice the mushrooms if using and set aside.
- Heat a large deep skillet over medium heat. Add the ground beef and break it up into small pieces with a spoon or meat masher.
- Once the beef is partially cooked and you still see a little pink, add the onion, bell pepper, mushrooms, and 2 tablespoons butter. Reduce heat slightly and cook for 7–10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
- Add the garlic, Worcestershire sauce, kosher salt, black pepper, onion powder, and garlic powder. Stir well and cook for about 30 seconds until fragrant.
- In a small bowl, whisk together the beef stock and cornstarch. Pour into the skillet and stir to combine. Simmer for 2–3 minutes until thickened.
- Turn off the heat and stir in the provolone cheese until melted and creamy.
- To make the bun topping, melt the butter and mix in the flaky salt, pepper, parsley, and garlic. Use a pastry brush or baster to generously brush the butter mixture over the top of the buns.
- For toasted buns, place them on a baking sheet and toast in a 400°F oven for about 3 minutes until lightly golden. Or serve as-is for softer buns.
- Spoon the sloppy joe mixture onto the buns and serve warm.
