Philly cheesesteak sloppy joes combine browned ground beef, peppers, onions, and mushrooms in a thickened filling with melted Provolone. Toasted brioche buns hold the saucy mixture for four sandwiches.
The filling is richer and softer than sliced-steak cheesesteaks. Let the vegetables lose their excess moisture before thickening the sauce, so the buns do not immediately soak through.
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Why This Recipe Works
Browning the beef separately develops flavor without the vegetables steaming it. Butter then softens the onion, pepper, and mushrooms. Cornstarch dispersed in cool broth thickens evenly when heated, and cheese folded in off the burner melts into the filling without prolonged cooking.
Ingredients
Start with raw lean ground beef and dice the vegetables fairly small. Use all two tablespoons butter for the vegetables; the buns toast in a dry pan. A little neutral oil is available if the lean beef sticks during browning. Shred the Provolone so it melts readily, and adjust salt after considering the broth and cheese.
Filling
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 1 cup mushrooms, diced
- 1/2 cup beef broth, cool
- 1 tablespoon cornstarch
- 1/4 cup ketchup
- 1 teaspoon salt, or less, to taste
- 1/2 teaspoon black pepper, or less, to taste
- 1 cup Provolone cheese, shredded
Serving
- 4 brioche buns, split
- Neutral oil, as needed for browning lean beef
- Water, a splash if needed to loosen filling
How to Make Philly Cheesesteak Sloppy Joes
1. Brown the beef. Set a roomy nonstick pan over medium-high heat. Add the beef, using a light film of neutral oil if needed, and let it take on color before breaking it into small crumbles. Cook for about six to eight minutes, until no raw areas remain and the meat reaches 160°F. Transfer it to a plate, keeping any modest browned deposits in the skillet.
2. Soften the vegetables. Lower the heat to medium and melt the measured butter. Stir in the diced onion, pepper, and mushrooms and cook for five to seven minutes. The onion should become translucent, the pepper should bend easily, and most mushroom liquid should evaporate. If the mixture looks wet, let it cook a little longer before adding the sauce.
3. Thicken a smooth filling. Whisk the cornstarch into the cool broth until there are no white lumps. Add that mixture and the ketchup to the vegetables, then stir at a gentle simmer for two to three minutes. Return the beef and warm it through for about a minute. The sauce should cling to the crumbles rather than collect as a watery puddle; loosen an overly thick filling with a small splash of water.
4. Melt cheese and toast. Turn off the burner and fold in all the shredded Provolone until it softens into the filling. Taste, adding up to the listed salt and pepper as needed. Meanwhile, toast the split buns cut-side down in a dry skillet over medium heat until golden. Divide the filling equally among four buns and serve right away.
How to Serve
Serve one sandwich per person with a crisp salad, slaw, or roasted vegetables. Keep extra filling in the skillet until the buns are ready. Toasting provides a little resistance to the sauce, but assembled sandwiches are still best eaten promptly.
Storage and Reheating
Refrigerate the filling separately from the buns within two hours. Use it within three to four days, reheating with a splash of water until it reaches 165°F. Freeze the cooled filling for up to two months and thaw in the refrigerator. Toast fresh buns after the filling is hot. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Dice mushrooms and peppers small enough to sit comfortably in the sandwich.
- Mix cornstarch into cool broth before it reaches the hot skillet.
- Use the butter for the vegetables and dry-toast the buns.
- Melt shredded Provolone after turning off the heat.
Frequently Asked Questions
Can I use sliced Provolone?
Yes, tear or chop it into small pieces. Add gradually so it melts through the filling.
Can I omit mushrooms?
Yes, leave them out if preferred. The mixture will be slightly less bulky.
What buns work besides brioche?
Sturdy hamburger buns or soft sandwich rolls work. Toast the cut surfaces before filling.
Why is my filling too thick?
The slurry may have cooked longer than needed. Stir in water a tablespoon at a time until it is spoonable.
Can I make the filling ahead?
Yes, keep it chilled separately from the bread. Reheat before assembling the sandwiches.
More Recipe Ideas
- Ground Beef Philly Cheesesteaks
- Philly Cheesesteak Cheesy Breadsticks
- Chicken Parmesan Sloppy Joes Recipe
Philly Cheesesteak Sloppy Joes with Provolone
Ingredients
Filling
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 medium onion diced
- 1 medium bell pepper diced
- 1 cup mushrooms diced
- 1/2 cup beef broth cool
- 1 tablespoon cornstarch
- 1/4 cup ketchup
- 1 teaspoon salt or less, to taste
- 1/2 teaspoon black pepper or less, to taste
- 1 cup Provolone cheese shredded
Serving
- 4 brioche buns split
- Neutral oil as needed for browning lean beef
- Water a splash if needed to loosen filling
Instructions
Filling and Sandwiches
- Cook raw beef in a large nonstick skillet over medium-high heat for 6–8 minutes, crumbling, until browned and at least 160°F. Add neutral oil if needed, then transfer beef to a plate.
- Melt butter in the skillet over medium heat. Cook onion, bell pepper, and mushrooms 5–7 minutes until soft and excess liquid has evaporated.
- Whisk cornstarch into cool beef broth. Stir into vegetables with ketchup and simmer 2–3 minutes until thickened.
- Return beef and cook about 1 minute until hot. Turn off heat, fold in Provolone, and season with salt and pepper to taste.
- Dry-toast split buns cut-side down over medium heat for 1–2 minutes until golden. Divide filling equally among 4 buns.
Notes
- Refrigerate filling within 2 hours; use within 3–4 days.
- Reheat filling to 165°F before adding it to buns.
- Freeze filling up to 2 months; store buns separately.
