If you can’t decide whether to make Philly cheesesteaks or sloppy joes for dinner, this is the perfect solution!
I’m a sucker for a good sandwich, and combining two of my favorites into one certainly sounds like a great idea. That’s what you get with this Philly cheesesteak sloppy joe. Just think about it for a minute. You get savory beef, onions, and green bell peppers in a delectable sauce under a blanket of melty provolone cheese. It’s like a flavor boom in your mouth. What more do you need?
Because traditional sloppy joes are made with ground beef, we are keeping that for this recipe. Of course, you could also substitute any thinly sliced beef you like, although I would recommend cutting it into tiny pieces to keep the “sloppy” aspect of this sandwich. One of the nice things about this sandwich is that it is not quite as sloppy as more traditional versions. But don’t worry, you will still make a mess while eating it. Oh, and if you prefer to use a different ground meat, such as turkey, chicken, lamb, veal, or pork, go for it.
I consider this a more upscale version of a sloppy joe. Besides, it helps transport me back to my favorite foodie town—Philadelphia. My daughter and I have taken a few trips to this city, with our last one a few years ago serving only one purpose—celebrating her birthday, eating around town. We actually went on a hunt to try as many Philly cheesesteaks as we could, and decided each one was great in its own way. I found one restaurant that added mushrooms to their steak sandwiches, which I love. Feel free to add chopped mushrooms with the onions and peppers in this recipe.
The most commonly used cheeses for those delicious steak sandwiches are American cheese, Cheez Whiz, and provolone. You can use any of those for this “sloppy joe” version of a cheesesteak. You can even combine multiple types for an even messier and tastier sandwich. While you may be tempted to alter the sauce ingredients, I highly recommend keeping them the same. It’s this combination of flavors that gives the sandwich its flavor profile. The only swap I make is to use a gluten-free Worcestershire sauce (and, of course, gluten-free buns for myself).
A Philly icon
The story of the Philadelphia cheesesteak dates back over 100 years. While the exact origin is debated, the sandwich is often credited to Pat and Harry Olivieri, two brothers who ran a hot dog cart in the early 1930s. After putting chopped beef and grilled onions on a roll, the buzz was near instant, and a Philadelphia icon was born.
Cheesesteaks are traditionally made with thinly sliced ribeye, melted cheese (Cheez Whiz, provolone, or American), and sometimes sautéed onions. Philadelphia locals love to debate which sandwich shop serves the best version, and tourists make pilgrimages to try one as part of experiencing the city. So, if you’re ever in Philly, consider the cheesesteak a must-try; it’s a cornerstone of the city’s food identity!
How do I store leftovers?
Allow the leftover Philly cheesesteak sloppy joe mixture to cool to room temperature before storing in an airtight container in the refrigerator for up to 3 days. Once chilled, you can also freeze the meat mixture in a freezer-safe container or zippered bag for up to 3 months. Defrost the frozen meat overnight in the refrigerator. Reheat the sloppy joe meat on the stove over low to medium heat until warm.
Serving suggestions
Serve your Philly cheesesteak sloppy joe sandwiches on this homemade Brioche Bun Recipe. It is the perfect bread for this meal. Of course, you can use sandwich thins, hoagie rolls, or your favorite gluten-free buns or bread. It’s even good inside a puffy Pita Bread or wrapped in a Gluten-Free Flatbread.
Some of my favorite sloppy joe side dishes include Deviled Egg Macaroni Salad, Gluten-Free Potato Salad, or a refreshing Fresh Fruit Bowl. Of course, fries are always a good bet with sandwiches, and some unique options include Mashed Potato Fries, Zucchini Fries, Avocado Fries, and Parsnip Fries.
Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 small white onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 16 ounces lean ground beef
- 1/2 cup low-sodium beef broth
- 3 1/2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 brioche hamburger buns
- 6 slices provolone cheese
Instructions
- Melt the butter in a large skillet over medium heat. Add the chopped onion and green bell pepper, and sauté for about 5 minutes until they are soft. Add garlic and cook 1 more minute.
- Add the ground beef to the skillet. Break it up with a spoon and cook until it is fully browned, approximately 6 minutes.
- Stir in the beef broth, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Allow the mixture to simmer for 5-10 minutes until it thickens slightly.
- Lightly toast the brioche buns. Spoon the beef mixture onto each bun and add a cheese slice. Melt the cheese under a broiler for about 1 minute and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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