Philly cheesesteak sloppy joes highlight the best of both worlds with ground sirloin, tender bell peppers, onions, and melty cheese piled on top of buns in classic messy fashion.
Why this recipe works
Philly cheesesteak sloppy joes are clearly a cross between a classic Philly cheesesteak sandwich and a good ole sloppy joe. Instead of shaved beef like you would find in the sandwich version, we’re swapping it with ground sirloin so it lives up to its “sloppy” name. However, you still get that melty provolone, onion, and bell pepper taste!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – I prefer to use ground sirloin, but any lean ground beef can be used, preferably 90/10 so you don’t end up with too much extra fat in the mixture.
CHEESE – We used smoked provolone cheese, but regular provolone will work just as well. You can also try cheddar, white cheddar, havarti, gouda, or mozzarella cheese! 5 ounces of cheese is great for this recipe, but you can use up to 8 ounces depending on your preference. I highly recommend shredding your own cheese from the block, as prebagged shredded cheese contains anti-caking agents which can cause the melted cheese to have a gritty texture.
How to Make Philly Cheesesteak Sloppy Joes
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat 1 tablespoon of the olive oil in a skillet over medium-high heat until shimmering.
- Saute the minced garlic until fragrant, about 1 minute.
- Add the red onion, green bell pepper, and red bell pepper. Saute until tender-crisp, about 2-3 minutes. Remove cooked vegetables to a plate and keep warm.
- Add remaining 1 tablespoon of olive oil to the skillet. Add ground sirloin, chili powder, onion powder, and garlic powder. Brown the meat with the seasonings. Drain off excess fat, if any.
CHEF’S NOTE – We used ground sirloin as it’s leaner and we don’t need to drain it.
- Add beef bouillon base and tomato paste and stir into the cooked meat. Add the reserved vegetables back to the skillet.
- Add water and stir everything together. Bring to a boil, then lower the heat and simmer for 15-20 minutes to allow seasonings to blend and let the sauce thicken.
- Stir in shredded cheese until melted. Serve on sandwich buns.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat the mixture on the stovetop over medium-low heat until warmed through.
We did not include Worcestershire sauce in ours, but many people love it in their sloppy joes, so feel free to add a few shakes before the simmering step if desired!
Serving Suggestions
Philly cheesesteak sloppy joes are a go-to for game days, especially because this recipe is easily doubled or tripled for parties. They pair really well with some chips, french fries, baked beans, or stovetop mac and cheese.
For a lower-carb option, swap the buns with lettuce leaves, and for parties, try them on slider buns if you’re serving them with a lot of sides to snack on.
More Related Recipes
- Philly Cheesesteak Sliders
- Philly Cheesesteak Dip
- One Pot Sloppy Joe Pasta
- Sloppy Joe Cornbread Casserole
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Philly Cheesesteak Sloppy Joes
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons olive oil divided
- 1 Tablespoon minced garlic
- ½ cup chopped red onion
- ½ cup chopped green bell pepper
- ½ cup chopped red bell pepper
- 1 pound ground sirloin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons Better than Bouillon beef base
- 1 Tablespoon tomato paste
- ½ cup water
- 5 ounces shredded provolone cheese we used smoked provolone
- 8 sandwich buns
Things You’ll Need
Before You Begin
- This recipe calls for 5 ounces of cheese. However, you can use as much as 8-ounces based on your cheese preference.
- I highly recommend shredding your own cheese from the block, as prebagged shredded cheese contains anti-caking agents which can cause the melted cheese to have a gritty texture.
- We did not include Worcestershire sauce in ours, but many people love it in their sloppy joes. Feel free to add a few shakes before the simmering step if desired.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the base. Alternatively, you can substitute 1-2 bouillon cubes for the beef base in the recipe.
Instructions
- Heat 1 tablespoon of the olive oil in skillet over medium-high heat until shimmering.
- Saute the minced garlic until fragrant, about 1 minute.1 Tablespoon minced garlic
- Add the red onion, green bell pepper, and red bell pepper. Saute until tender-crisp, about 2-3 minutes. Remove cooked vegetables to a plate and keep warm.1/2 cup chopped red onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper
- Add remaining 1 tablespoon of olive oil to the skillet. Add ground sirloin, chili powder, garlic powder, and onion powder. Brown the meat with the seasonings. Drain off excess fat, if any.CHEF’S NOTE: We used ground sirloin as it’s leaner and we don’t need to drain it.1 pound ground sirloin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
- Add beef bouillon base and tomato paste and stir into the cooked meat. Add the reserved vegetables back to the skillet.1 1/2 teaspoons Better than Bouillon beef base, 1 Tablespoon tomato paste
- Add water and stir everything together. Bring to a boil, then lower the heat and simmer for 15-20 minutes to allow seasonings to blend and let the sauce thicken.1/2 cup water
- Stir in shredded cheese until melted. Serve on sandwich buns.5 ounces shredded provolone cheese, 8 sandwich buns
Expert Tips & FAQs
- This makes about 4 cups of sloppy Joe mixture. Depending on how much meat you like on your sandwich you can get 4-8 sandwiches from this batch. For 8 regular sized sandwiches, use 1/2 cup meat mixture. For larger sandwiches, 1 cup of mixture is a good hearty portion. Note that the nutrition information is based on 8 sandwiches
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Reheat the mixture on the stovetop over medium-low heat until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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Martha Olson says
CAN.I FREEZE THIS RECIPE?
Amanda Davis says
Yes, in an air tight container, should freeze fine for a few months!
Ken says
been making this for over 40 years ,if I am out of some ingredients I just use a can of manwich