Cheese Steak Style Sloppy Joes Recipe

Ash Tyrrell

Cheese Steak Style Sloppy Joes Recipe

I stumbled upon this recipe on a busy Tuesday when I was craving something savory but didn't have the energy for a complicated meal. It combines the messy, comforting joy of a classic sloppy joe with the rich, savory flavors of a Philly cheesesteak, and let me tell you, it was an instant hit.

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Prep Time 5

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

16 ounces Ground Beef – I prefer using an 85/15 lean-to-fat ratio. It provides enough fat for flavor without making the sandwich overly greasy.
1 teaspoon Salt – Essential for bringing out the natural flavors of the beef and vegetables.
½ teaspoon Black Pepper – Freshly cracked black pepper offers the best aromatic kick.
2 tablespoons Unsalted Butter – This adds a rich velvety mouthfeel to the sauce that oil just can't replicate.
1 small Onion diced – Yellow or white onions work best here for their sharp flavor that sweetens upon cooking.
1 Green Bell Pepper diced – This gives that classic cheesesteak crunch and earthy flavor profile.
½ teaspoon Garlic Powder or 2 cloves minced – I often use powder for a smoother sauce, but fresh garlic adds a nice bite if you have it.
1 tablespoon Worcestershire Sauce – This is the secret weapon for that deep umami savory taste.
4 ounces Beef Broth – Using a good quality beef broth helps create the saucy consistency that defines a sloppy joe.
1 tablespoon Cornstarch – This is crucial for thickening your sauce so it stays on the bun rather than soaking right through it.
4 slices White American or Provolone Cheese – White American melts beautifully for that gooey texture while Provolone offers a sharper, more traditional cheesesteak taste.
4 Rolls – Brioche buns or sturdy hoagie rolls are ideal to hold up against the hearty filling.

Method

Start by heating your large skillet over medium heat. Add the crumbled ground beef, sprinkle evenly with the salt and pepper, and cook for about 5 minutes until fully browned. Once cooked, remove the beef from the pan and set it aside on a plate; drain any excessive grease if necessary, but leaving a little bit adds flavor.
Add the butter to the now-empty pan and let it melt until it starts to bubble slightly. Toss in your diced onions and green bell peppers, sautéing them for 4-5 minutes until the onions become translucent and the peppers soften. You want the edges to get slightly golden brown to develop that rich, caramelized flavor base.
Turn the heat down to low and add the cooked beef back into the pan with the vegetables. Stir in the garlic powder, Worcestershire sauce, and beef broth, making sure to scrape up any browned bits from the bottom of the pan. Let this mixture simmer for about a minute to allow the flavors to meld together.
Sprinkle the cornstarch over the mixture and stir constantly for about one minute until the sauce thickens and becomes glossy. If the mixture seems too dry, you can splash in a tablespoon of water to loosen it up. Turn off the heat, lay the cheese slices directly on top of the meat mixture, and let it sit for a minute until melted before scooping onto your toasted buns.

Notes

Toast Your Buns: I always take the extra two minutes to butter and toast the buns on a griddle or in the oven; it prevents them from getting soggy and adds a great texture contrast.
Freshly Grate Cheese: If you decide to use cheddar or provolone instead of slices, grate it yourself from a block because pre-shredded cheese has anti-caking agents that prevent smooth melting.
Don’t Overcook Veggies: I prefer keeping a slight crunch to the bell peppers to mimic that authentic cheesesteak texture, so be careful not to sauté them into mush.
Prep in Advance: You can chop all your vegetables the night before or in the morning to make the actual cooking process even faster when you get home from work.
Adjust Salt Carefully: Since beef broth and Worcestershire sauce both contain sodium, taste your mixture before adding any extra salt at the end.