These Philly Cheesesteak Sloppy Joes are saucy, cheesy, and packed with flavor. Think cheesesteak vibes with Sloppy Joe ease, ready in 30 minutes!

Philly Cheesesteak Sloppy joes on a plate.
chelsea

author’s note

The Road Trip Sandwich That Turned Into My Favorite Dinner!

This recipe idea actually started on a road trip. We stopped at this little diner and saw Philly Cheesesteak Sloppy Joes on the menu, and I had to try them.

And honestly? They didn’t totally blow my socks off. But the entire time I was eating, I kept thinking, “Wait, this is SUCH a good idea.” Saucy ground beef, peppers, onions, melty cheese, toasted buns…how could that not be amazing?

So naturally, I came home and had to make my own version. I wanted all the cozy, saucy ease of a Sloppy Joe, but with more of those cheesesteak flavors I was hoping for: beefy, savory, cheesy, a little tangy, and piled onto a really good toasted bun.

The flavor finally clicked when I added A.1. steak sauce, Worcestershire, ketchup, and beef bouillon. Those few ingredients make the filling taste rich and extra savory without needing a long simmer. Then the provolone melts right over the top and the butter-toasted brioche buns make the whole thing feel like such a fun, satisfying dinner.

signature
Process shots-- images of all the ingredients used in this recipe

Philly Cheesesteak Sloppy Joes Ingredients

IngredientWhy It Matters
Olive oilAdds flavor and helps brown the beef.
Yellow onionGives classic cheesesteak sweetness—grab pre-diced to save time.
Green bell pepperTraditional crunch; frozen diced pepper works fine.
Ground beefLean 90/10 keeps things saucy without pools of grease.
Italian seasoning & paprikaLayers easy spice; smoked paprika = subtle char flavor.
Steak sauceA.1. style sauce adds tangy depth.
Ketchup + WorcestershireSweet tomato and savory balance.
Beef bouillon powderGives a meaty flavor fast.
ProvoloneCreamy melt that gives a real Philly feel; sharp Cheddar is a fun swap.
Brioche bunsLight butter toast keeps buns from going soggy.
Onion, pepper, beef, seasonings, and garlic all being sautéed for Philly Cheesesteak Sloppy Joes.

Quick Tip

Beef bouillon, available in cubes, granules, or powder, is a dehydrated version of concentrated beef broth or stock. It serves as a quick flavor booster in recipes, imparting a distinct saltiness and depth to meaty sauces and mixtures.

Process shots-- images of the ketchup, steak sauce, water, and bouillon being added to the beef. Then the buns being buttered and browned in the oven.

How To Make Philly Cheesesteak Sloppy Joes

  1. Prep veggies: Dice onion and pepper small so they soften fast.
  2. Sauté: Heat oil in a large skillet. Cook onion and pepper 4 min until tender.
  3. Brown beef: Add ground beef. Break it up and cook until no pink shows.
  4. Season: Stir in garlic, Italian seasoning, paprika, salt, and pepper. Cook 1 min.
  5. Sauce: Add steak sauce, ketchup, Worcestershire, bouillon, and ½ cup water. Simmer.
  6. Toast buns: Brush cut sides with softened butter. Broil 1–2 min until golden.
  7. Assemble: Spoon hot meat on buns, top with cheese, cover with bun top, and serve.
Process shots of Philly Cheesesteak Sloppy Joes- images of the beef and cheese being added to the buns and it all being baked

Variations

Switch Things Up

  • Ground turkey Lean turkey plus 1 tbsp extra olive oil works great.
  • Low-carb Serve the filling over roasted portobello caps or shredded lettuce.
  • Cheese swap White American, smoked Gouda, or shredded mozzarella melt nicely.
  • Veg-packed Fold in 1 cup sautéed mushrooms with the peppers and onions.

chelsea’s recipe tip

What To Serve With Philly Cheesesteak Sloppy Joes

Storage

Only load meat onto the buns that will be eaten immediately. Assembled sandwiches become soggy quickly, but by storing the meat and buns separately, they’ll stay fresh and be perfect for future meals!

More Sandwich Favorites:

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Philly Cheesesteak Sloppy Joes

By Chelsea Lords
Philly Cheesesteak Sloppy Joes combine juicy ground beef, a tangy-sweet sauce, and creamy provolone, all piled onto buttery toasted brioche buns. It’s the ultimate mash-up of two classics!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 sandwiches

Video

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion finely diced, 1-1/2 cups, see note 1
  • 1 large green bell pepper finely diced
  • 1 pound lean ground beef 93/7
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon minced garlic
  • 1/4 cup A1 steak sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons beef bouillon powder or 1 large cube
  • 1/2 cup water
  • 6 brioche buns
  • 6 slices provolone cheese
  • Softened butter

Instructions 

  • Preheat oven to 400°F.
  • In a large, cast-iron pan, heat oil over medium-high heat. Add onions and peppers, sautéing until golden, about 3–5 minutes. Push the veggies to the edges of the pan and add ground beef to the center. Allow the beef to sear briefly before crumbling it with a wooden spoon. As the beef browns, sprinkle the seasonings and minced garlic over it. Continue to cook and crumble the beef until fully browned.
  • Mix in the steak sauce, ketchup, Worcestershire sauce, bouillon powder, and water. Reduce heat to medium-low, and let the mixture simmer. Continue simmering until the liquid has mostly evaporated but the mixture remains saucy, about 5 minutes. Taste the mixture and adjust seasonings, adding more salt if needed (see note 3).
  • While the beef mixture is simmering, split the brioche buns in half and lay them cut side up on a large sheet pan. Spread a generous amount of softened butter on each half. Bake buns for 5 minutes or until nicely toasted. Then, remove from oven and set the tops aside.
  • Divide the beef mixture equally among the toasted bun bottoms. Place a slice of Provolone cheese on top of each. Return them to the oven and bake 5–10 minutes or until the cheese has fully melted. Once out of the oven, cap each sandwich with its bun top. Serve hot and enjoy!
Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: Many grocery stores stock diced yellow onions in the produce aisle. Otherwise, a food processor will dice the onion and pepper quickly—or give this nifty veggie chopper a try!
Note 2: In my book, there’s nothing better than a good brioche bun when paired with this saucy meat mixture. Don’t skip lightly buttering and toasting the buns—this ensures they remain crisp throughout the meal, avoiding sogginess.
Note 3: Once the meat mixture is ready, sample it and fine tune the flavors to your liking. Remember, the cheese and buns will mellow out the overall taste a bit, so make sure the meat sauce has a bold flavor!
Storage: Only put meat onto buns that will be eaten immediately. Assembled sandwiches become soggy quickly, but storing the meat and buns separately will allow both to stay fresh.

Nutrition

Serving: 1serving | Calories: 635kcal | Carbohydrates: 47g | Protein: 32g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 219mg | Sodium: 1020mg | Potassium: 461mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1208IU | Vitamin C: 26mg | Calcium: 230mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Ramya says:

    Cant wait to make this soon for me can i use tofu / soy sauce / vegetable broth / vegan cheese and butter i never had philly cheesesteak sloppy joes before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    Reply
    1. Chelsea says:

      Can’t wait for you to try! Thanks Ramya! 🙂

      Reply