Ground beef philly cheesesteak sloppy joes in a white cheese sauce topped with sautéed peppers, onions, and mushrooms makes cheesesteaks a more accessible recipe for feeding a crowd.
A Wonderful Combination
This recipe combines two of my favorite sandwiches: the Philly cheesesteak and sloppy joes. It might sound odd at first, but trust me: it’s a match made in heaven. Here’s why I love this recipe (aside from the fact that it’s delicious):
- It calls for simple ingredients. Nothing too fancy going on here, and that’s the way we like it!
- Once the prep work is done, it only takes 15-20 minutes to finish. All the cooking is done on the stovetop, but you can also use a grill if it’s not freezing outside. Or even if it is. I won’t stop you.
Key Ingredients of Philly Cheesesteak Sloppy Joes
- Mushrooms - I used cremini mushrooms (also known as baby bella), but you can use whatever mushrooms you want.
- Ground beef - You can’t have sloppy joes without ground beef!
- Worcestershire - It’s okay if you can’t pronounce it. Just make sure to use it in this recipe.
- Velveeta queso blanco - This makes the dish so creamy and cheesy!
- Provolone cheese - I like provolone best for this recipe, but you can use whatever cheese you prefer. Swiss might be another good option.
How to Make Our Philly Cheesesteak Sloppy Joes with Ground Beef
- Heat oil in a large skillet over medium high heat. Add onion, bell peppers, and mushrooms, season with salt and pepper, and cook for 4-5 minutes, stirring often, until just softened and browned a bit on the edges. Remove to a plate and cover with foil to keep warm.
- Return the skillet to the heat and add the beef, cooking 6-8 minutes until no longer pink. Season with salt and pepper, then stir in the garlic and cook for 30 seconds, until fragrant. Drain excess fat.
- Stir in beef broth, tomato paste, and Worcestershire and season generously with salt and pepper. Simmer until most of the liquid has reduced, 2 minutes.
- Add Velveeta, mixing until it’s melted. Remove the skillet from the heat, lay provolone slices on top, and cover until melted. Serve hot beef on toasted hamburger buns, topped with onions and peppers.
Tips and FAQS
What kind of sauce is good on Philly Cheesesteak Sloppy Joes?
These sloppy joes are already plenty sloppy, so you don't NEED any extra sauce (since the meat already has cheese and seasonings in the sauce). That said, if you feel strongly that you can only call it a Philly if it has marinara and/or mustard, I'm not trying to yuck your yum.
What to Serve Philly Cheesesteak Sloppy Joes With
If you have an air fryer handy, try pairing the sloppy joes with this Air Fryer Asparagus or Air Fryer Potatoes. You also can’t go wrong with a Strawberry Cobb Salad with Strawberry Bacon Vinaigrette.
More Recipes You Might Enjoy
Craving more Philly cheese recipes? Check out these Philly Cheese Brats. For more sloppy joe action, try making these Big Mac Sloppy Joes or Slow Cooker Loaded Sloppy Joes. And for a twist on meatloaf, make this Hot and Cheesy Meatloaf Sandwich.
Philly Cheesesteak Sloppy Joes Recipe
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion (sliced)
- 1 large bell pepper (sliced)
- 3-4 cremini mushrooms (sliced)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 pound ground beef
- 2 garlic cloves (minced)
- ½ cup beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 6 ounces Velveeta queso blanco
- 4 slices provolone cheese
- 4 hamburger buns (toasted)
Instructions
- In a large skillet over medium high heat, heat oil. Add onion, bell peppers, and mushrooms, season with salt and pepper, and cook for 4-5 minutes, stirring often, until just softened and browned a bit on the edges. Remove to a plate and cover with foil to keep warm.
- Return the skillet to the heat and add the beef, cooking 6-8 minutes until no longer pink. Season with salt and pepper, then stir in the garlic and cook for 30 seconds, until fragrant. Drain excess fat.
- Stir in beef broth, tomato paste, and Worcestershire and season generously with salt and pepper. Simmer until most of the liquid has reduced, 2 minutes.
- Add Velveeta, mixing until it’s melted. Remove the skillet from the heat, lay provolone slices on top, and cover until melted. Serve hot beef on toasted hamburger buns, topped with onions and peppers.
