What Makes This Dish Special
Ground beef + onions + bell peppers gives the cheesesteak vibe, without needing ribeye slices.
A savory, tangy sauce (steak sauce / Worcestershire / beef broth / ketchup etc.) helps replicate soy and umami flavors.
Melted cheese—especially provolone, or a blend—is essential to that cheesesteak texture.
Served in buns, toasted if possible, so you get contrast: soft bun, melty filling, slight crust or toast.
Sloppy Joes are “messy,” saucy, comforting. This version brings that with cheesesteak flair.
Recipes with this name show up in many food blogs. Some examples:
Food.com: Philly Cheesesteak Sloppy Joes uses ground beef, onions, bell pepper, steak sauce, and cheese or cheese sauce.
food.com
Chelsea’s Messy Apron: similar ingredients; brioche buns; rich flavors.
Chelsea's Messy Apron
Oh Sweet Basil: includes cornstarch to thicken, provolone or mozzarella cheese, toasted buns.
Oh Sweet Basil
Drawing on those, here is a version you can follow or adapt.
Yield & Timing
Serves: about 4–6 (depending on appetite and bun size)
Prep time: ~ 10‑15 minutes
Cook time: ~ 15‑20 minutes
Total time: ~ 30‑35 minutes
Ingredients (Core + Optional)
Here are core ingredients + optional add‑ons. You can scale up/down. I’ll suggest “standard” and “more deluxe” versions.
Category Ingredient Standard Amount (4‑6 servings) Purpose / Notes
Meat & Aromatics Ground beef (lean or regular) ~ 1‑1.5 lb (≈ 450‑700 g) Provides main protein; try 80/20 or lean depending how rich you want.
Onion (yellow/white) 1 large, chopped or diced Adds sweetness and aromatics.
Green bell pepper 1 medium, diced Classic cheesesteak flavor component. Optional: use red or mixed if available.
Mushrooms (optional) ~ ½ to 1 cup sliced Adds umami and texture; some versions include mushrooms with peppers.
LaaLoosh
+2
Oh Sweet Basil
+2
Garlic 2‑3 cloves, minced Adds flavor depth.
Sauce & Flavor Steak sauce (e.g. A1) ~ 2‑4 tbsp Tang + savory depth. Many recipes use steak sauce.
food.com
+2
Chelsea's Messy Apron
+2
Worcestershire sauce ~ 1‑2 tbsp Umami + savory note.
Ketchup (or tomato paste / tomato sauce) ~ 1‑2 tbsp Optional, for sweetness & tomato flavor (sloppy joe element).
Beef broth (or water + bouillon) ~ ½ cup (≈ 120‑150 ml) To create the sauce, deglaze, provide moisture.
Cornstarch (or flour) ~ 1 tbsp To thicken the sauce if desired. Several versions include cornstarch to thicken.
LaaLoosh
+2
Dessert Now Dinner Later
+2
Cheese Provolone slices (or American, mozzarella, etc.) One slice per sandwich (or more) OR shredded equivalent For that melty cheesesteak finish. Some variants also melt cheese into the meat.
LaaLoosh
+2
Chelsea's Messy Apron
+2
Buns & Bread Hamburger buns, brioche buns, or hoagie rolls 4‑6 buns Use buns that can handle saucy filling. Toasting helps.
Chelsea's Messy Apron
+1
Fat/Oil Olive oil or butter ~ 1‑2 tbsp For sautéing onions/peppers and for toasting buns.
Seasonings Salt, black pepper To taste Essential.
Paprika, garlic powder, Italian seasoning (optional) small amounts, if desired To layer flavor. Some recipes use paprika or smoked paprika.
Chelsea's Messy Apron
+1
Optional Extras Mushrooms (as above) add more texture & flavor.
Liquid smoke (optional) tiny amount If you want more “grilled” flavor.
Hot sauce or chili flakes (optional) for spice.
Cheese sauce version vs direct melted cheese slices For a richer, creamier version cheese sauce works. Some versions include a cheese sauce.
food.com
+1
Equipment You’ll Need
Large skillet (non‑stick or cast iron)
Spatula / wooden spoon
Knife & cutting board
Measuring spoons/cups or scale
Small bowl for cornstarch slurry (if using cornstarch)
Baking sheet or skillet for toasting buns / broiler if using melted cheese under broiler
Optional: lid for skillet to help cheese melt
Step‑by‑Step Method
Here’s a detailed guide, with tips and potential variations.
Step 1: Prep Ingredients
Chop onion and bell pepper (and mushrooms if using). Mince garlic. Slice or prepare cheese slices.
Split buns; butter the insides lightly (if using butter) so that when toasted, they get a golden crust.
If using cornstarch, dissolve it in a little cold beef broth or water to make a slurry; keeps lumps out.
Step 2: Sauté Vegetables
Heat skillet over medium‑high heat. Add a tablespoon of oil or butter.
Add onion + bell pepper (+ mushrooms if using). Sauté until softened and onions translucent; peppers slightly tender—about 4‑5 minutes. If mushrooms, add them after onions have begun to soften; cook until their moisture evaporates and they begin to brown.
Add garlic toward the end (last minute) so it becomes fragrant but doesn’t burn.
Step 3: Brown the Ground Beef
Push the veggies to the edges of the skillet (or remove temporarily), add ground beef. Break up meat with spatula; cook until no longer pink and browned in spots. If there is excess fat, drain off some (but leave enough for flavor).
Season beef with salt, pepper, and optional seasonings (paprika, garlic powder etc.).
Step 4: Add Sauces and Create Sloppy‑Joe Texture
Stir in steak sauce + Worcestershire sauce, plus ketchup if using.
Add beef broth (or water + bouillon) and cornstarch slurry if using. Stir well to combine.
Reduce heat to medium or medium‑low, letting mixture simmer. The goal is a saucy, sloppy‑joe like consistency, but still thick enough to stay in buns. Simmer for ~5‑10 minutes, stirring now and then, until sauce thickens and flavors meld.
Step 5: Toast Buns & Melt Cheese
While the meat mixture is simmering, get the buns ready: buttered insides, toast in oven/broiler or in skillet until golden brown. Toasting helps prevent soggy buns and adds flavor.
Once meat mixture is done, either:
Place slices of provolone (or other cheese) on top of the meat in skillet, cover briefly (with a lid or foil) to melt cheese. OR
Spoon the meat mixture onto bottom halves of buns, place cheese slices on top, then broil or heat briefly to melt cheese, then top with top bun.
Chelsea's Messy Apron
+1
Step 6: Assemble & Serve
Spoon cheesy, saucy meat onto toasted bun bottoms. Top with cheese (if not already melted). Put bun tops on.
If desired, you can add extra drizzle of sauce or cheese on top bun, or serve with sides (fries, chips, pickles, coleslaw) to complement.
Serve hot. Because it’s messy, napkins help!
Example Full Recipe (Combined Best Practices)
Here’s a polished recipe using many of the features from sources. You can follow or adapt.
Philly Cheesesteak Sloppy Joes
Yield: 6 sandwiches
Preparation time: 10‑15 minutes
Cook time: 20‑25 minutes
Total: ~ 30‑35 minutes
Ingredients
1.5 lb (≈ 680 g) ground beef (80/20 or lean if preferred)
1 tbsp olive oil (or butter)
1 large yellow onion, chopped
1 green bell pepper, diced
Optional: 1 cup mushrooms, sliced
2‑3 cloves garlic, minced
2‑3 tbsp steak sauce (A1 or similar)
2 tbsp Worcestershire sauce
1‑2 tbsp ketchup (optional for tomato‑sweet flavor)
½ tsp paprika (smoked or regular)
Salt & black pepper, to taste
½ cup beef broth (≈ 120‑150 ml)
1 tbsp cornstarch + little water broth for thickener (optional)
6 buns (hamburger, brioche, hoagie rolls)
Butter for buns (if toasting)
6 slices provolone cheese (or other melty cheese), or shredded equivalent
Method
Heat skillet over medium‑high; add olive oil.
Add onion, bell pepper (and mushrooms if using); sauté ~4‑5 minutes until softened and lightly browned. Add garlic and cook for another 30 seconds to 1 minute.
Push veggies aside (or scoop them out temporarily), add ground beef. Brown meat, breaking it apart, cook until no pink remains. Season with salt, pepper, paprika. Drain excess fat if needed.
Stir meat and veggies together. Add steak sauce, Worcestershire sauce, ketchup (if using). Pour in beef broth. If thickener desired, whisk cornstarch into a small amount of liquid, then stir into skillet.
Bring to simmer. Cook for 5‑10 minutes, stirring, until sauce thickens, flavors meld, and mixture is saucy but not watery. Taste and adjust seasonings.
Meanwhile, butter the insides of buns; toast them (cut‑side down) on skillet or under broiler until golden.
When meat mixture is ready, either lay cheese on top in skillet and cover to melt, or place scoop of meat on buns then top with cheese and broil or cover to melt.
Assemble: bottom bun + cheesy beef mixture + cheese / top bun.
Serve immediately. Suggest sides and garnish: maybe a pickle, fries, chips, side salad; extra sauce if desired.
Variations & Adaptations
Here are many ways to adapt this recipe to suit your tastes / local ingredients.
Variation What to Change / Add
Cheese Types Provolone is classic; you can use mozzarella, white American, cheddar, Swiss, or a cheese blend. For stronger flavor, use a sharp cheese or even blue cheese crumble (sparingly).
Bread / Bun Swap Use brioche buns, hoagie rolls, ciabatta rolls, or bread you have locally. For less traditional, flatbread, pita, or lettuce leaves.
Meat Alternatives Use ground turkey, chicken, or meat substitute to lighten; also you could use chopped steak or thin‑slice beef if you want more authentic Philly texture.
Vegetables More peppers (red/yellow), mushrooms, jalapeños, onions caramelized longer for sweetness. Spinach or other greens stirred in.
Sauce Tweaks Increase or decrease steak sauce / Worcestershire / ketchup. Use beef broth or stock for more depth. Add a splash of vinegar or mustard to balance sweetness. Use tomato paste for richer tomato base.
Spice / Heat Add red pepper flakes, chili powder, hot sauce, or even chipotle for smoked heat.
Thickening vs Looser Sauce If too thick, add more broth or water; if too loose, add cornstarch slurry or cook down longer; you can also omit cornstarch for a more sloppy texture.
Cheese Sauce vs Slices Instead of cheese slices, make a cheese sauce (butter + flour + milk + shredded cheese) to pour over or mix into the meat, for a creamier, saucier version.
Make Ahead / Meal Prep Prepare the meat mixture ahead, store in fridge. Reheat and assemble buns when ready. The meat filling also freezes well. Buns better toasted fresh.
Troubleshooting Common Issues & Tips
Issue Likely Cause Solution / Tip
Bun gets soggy Sauce too wet; bun not toasted or buttered; sauce sitting too long before serving Toast buns and butter them; drain or reduce excess liquid; assemble just before serving.
Cheese doesn’t melt well / clumps Cheese too cold; too little heat; placing cheese before meat mixture is hot; thin slices melt more easily Tear cheese into smaller pieces, or use shredded; cover pan lids or use broiler to melt; ensure filling is hot.
Flavor bland Not enough seasoning; sauce too mild; cheese or buns dilute flavor Taste meat filling before assembly; increase steak sauce, salt/pepper, or add more Worcestershire; use flavorful cheese; toast buns for flavor.
Sauce too runny Too much liquid; no thickener; not cooked long enough Use cornstarch or flour thickener; reduce liquid; increase heat slightly during simmer.
Burned onions or peppers / bitter garlic Too high heat; garlic added too early; not stirring often enough Sauté aromatics on medium heat; add garlic last; monitor onions & peppers, avoid burning.
Overcooked meat (dry, chewy) Cooking too long; too high heat; lean meat dried out Use moderate heat; use a bit of fat; do not overcook; add moisture via broth; use 80/20 ground beef or mix fat content.
Serving Suggestions & Pairings
Serve with fries, sweet potato fries, hash browns, chips.
A side salad or slaw (vinegary) helps cut richness.
Pickles, jalapeño slices, or pepperoncini add tang / heat.
Buns: brioche, potato rolls, or sturdy buns that can hold filling. Toasting helps texture.
If you have cheese sauce or extra cheese, serve on the side for dip.
If you like, I can send you a version of this recipe fully converted to metric units (grams, °C) or adapted to ingredients available locally where you are. Do you want that version?
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