Cheesesteak Style Sloppy Joes are packed with flavors reminiscent of a cheesesteak sandwich. Made with ground beef, these quick and easy sloppy joes sandwiches are filled with bell pepper and onion, then topped with melty cheese.
If you love everything cheesesteak related, you’re going to love my recipe for cheesesteak style sloppy joes. I absolutely adore a good cheesesteak, like my Best Ever Cheesesteak recipe.
While these sloppy joes are not like a traditional cheesesteak sandwich – they make a fantastic, low-cost alternative and a great weeknight meal for the family.
Plus, they’re made with simple, easy to find ingredients. The best part is that you can easily customize your sloppy joes to suit the tastes of your family.
Sloppy joes vs. cheesesteaks
This recipe is for cheesesteak style sloppy joes – the look (and low cost!) of a sloppy joe, but with flavors similar to a cheesesteak. Otherwise, the two sandwiches are very different!
If you’ve never had one before, a sloppy joe (via Wikipedia) is a “sandwich consisting of ground beef or pork, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun.”
A traditional cheesesteak consists of thin sliced steak, sometimes onions, with melted cheese, on a hoagie roll. In parts of the world other than Philadelphia, bell peppers and mushrooms are also common ingredients.
Ingredients
For this recipe, you’ll need ground beef (I used 85/15 from Butcher Box), salt, pepper, butter, diced onions, diced bell pepper, minced garlic (or garlic powder), worcestershire sauce, beef broth, white American cheese, cornstarch, and some fresh bakery buns.
Optionally, give your buns a light toast before serving your sloppy joes. Or, serve your sloppy joes over cauliflower rice or a salad for a low-carb version.
Cooking your sloppy joes
All of your cooking will be done in a single saute pan. First, you’ll cook your ground beef, remove it from the pan, and cook your bell pepper and onions.
Next, you’ll add your ground beef back to the pan, along with your seasoning and beef broth. When you add your cornstarch, it will thicken the beef broth and create a sauce.
If you’re worried about your cornstarch clumping when adding it to the hot pan (I’ve never personally had this issue), feel free to whisk your broth and cornstarch in a separate bowl before adding them to the pan.
Last, add your cheese and allow it to melt before serving.
Substitutions
SubstitutionsWant to spice things up? Try adding a dash of hot sauce or cayenne pepper to your sloppy joes.
If you’re opposed to using bell peppers or onions in your sloppy joes, try substituting one with diced button mushrooms instead.
This recipe can be made with any ground meat. If you’d like to make a lower calorie version, try ground chicken or ground turkey instead.
White American cheese can be substituted with smoked provolone cheese, but white American cheese is my favorite choice – it is rich and creamy, and adds extra flavor.
Reheating
If you have any leftovers, the filling will keep for 2-3 days in the refrigerator and reheats well.
Try adding your leftovers to a skillet and heating over medium-low heat until warmed through. Or, reheat in the microwave, lightly covered with a paper towel.
Cheesesteak Style Sloppy Joes
Ingredients
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 small onion diced
- 1 green bell pepper diced
- 1/4 teaspoon garlic powder or 2 cloves garlic, minced
- 1 tablespoon worcestershire sauce
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 4 slices white american or provolone cheese
- 4 rolls
Instructions
- Heat a saute pan over medium heat. Crumble ground beef and season with salt and pepper, then cook until browned, about 5 minutes. Remove from pan and set aside.
- Add butter to pan. Once melted, add onion and bell pepper and saute until vegetables begin to brown and onions turn translucent, about 4-5 minutes.
- Reduce heat to low, then return ground beef to pan. Add garlic powder, worcestershire sauce, and beef broth, scraping the bottom of the pan as you incorporate your ingredients.
- Add cornstarch and stir until dissolved. This will thicken the beef broth and create a sauce. If beef looks dry, add 1-2 tablespoons of water.
- Remove from heat. Top meat mixture with cheese slices and allow to set for 1-2 minutes, or until melted. Remove from heat, spoon onto rolls and serve immediately.
Equipment Recommendations
Video
Notes
- Want to spice things up? Try adding a dash of hot sauce or cayenne pepper to your sloppy joes. Or, dice a jalapeno and add with your onions and bell pepper.
- If you're worried about your cornstarch clumping when adding it to the hot pan (I haven't experienced this issue but some readers have), feel free to whisk your broth and cornstarch in a separate bowl before adding them to the pan.
- If adding mushrooms, add with the onions and bell pepper.
- Leftovers will keep for 2-3 days in the refrigerator in a well sealed container.
Hi, I’m making this recipe as we speak I have been wanting to find a good Philly recipe and yours does not require a bunch of ingredients which I really liked the only thing that I will be taking out will be the green pepper, mushrooms we don’t like either but I still think it will turn out wonderful! Will try to share a picture when done.
Sounds great! Do let us know how they turn out 🙂
I’m just starting LOL been a little lazy do you think they will still turn out good even though I’m not using green pepper or mushroom?
It will turn out, but may lose some flavor without them. You can add a bit more seasoning to compensate for this. I would taste test at the end and use your judgement. Enjoy!
This has become one of our new favorites!! I do use the paprika and I always add mushrooms. Thank you for the new idea!!
My family loves this dish! Super easy, quick, and very tasty. We substitute flour tortillas for bread from time to time and it’s great as well
If my sauce turns out to be too runny can I add a little more cornstarch? Just thought I would ask before I get to that point thank you!
Yes you can!
Thank you for replying! That’s true I just added my own amount of pepper and I’m using garlic powder onion powder to compensate I also thought about maybe adding some Italian seasoning that it also may help thank you so much for the help!
You’re welcome, hope you enjoy!
I was just wondering if you can substitute the ground beef with Steak-umm® Sliced Steaks
Yes you can!
I made this recipe for my family last night. We all gave it 2 thumbs up, which means we will be having it again! So 2 adults and a 9 year old and 5 year old. So good for the whole family. My kids were leary of the bell pepper at first but once they tried it, it was all good! Thanks for the great recipe, it was nice to add something new to our dinner menu. I think mushrooms would be great in it too, but didn’t want to push my luck with the kiddos.
Glad you enjoyed it Kimberly! I agree, mushrooms would make a great addition.
Do i add the whole 32oz of beef broth?
Hi Amber, for 4 servings you’ll need 1/2 cup of beef broth.
This was excellent! It tastes just like a real cheese steak! Will definitely make it again!
Thank you for sharing, Donna. Glad you enjoyed them!
I started out looking for dare I say a manwhich style sauce. Your recipe popped up and it is so good! I don’t think I can eat tomato style sauce ones after having these! Thanks for sharing your recipe.
Thanks for sharing, Diana. I’m glad you enjoyed them!
This looks so good! What a fun and easy twist on a classic recipe!
Thanks for sharing! Does it keep long?
It will keep for 3 or so days in the refrigerator and is easily reheated.
Should I drain the beef after browning?
If there is any excess grease in the bottom of the pan, I would suggest draining it!
The only thing I would suggest differently is to add the cornstarch before the broth. Dissolves much easier without clumps. Otherwise great recipe.
You can always dissolve the cornstarch in a cup of cold water before adding it to any recipe. This will avoid clumping. Or you could dissolve it in a little of the beef broth for this recipe. You just have to be sure it’s cold. Heat causes the clumping. I use a ramekin & cold water out of my refrigerator. I also keep my broth in the fridge so I know it’s cold enough.
What’s the best/safest way to reheat these?
You can reheat the filling over medium-low heat in a skillet on the stove, or lightly covered with a paper towel in the microwave.
My husband will love this! I prefer a chicken Philly, I might give it a go with ground chicken and/or turkey. Any suggestions for the ground chicken or turkey?
Great idea! I’d probably use chicken broth instead of beef broth if you’re using chicken or turkey.
Extremely delicious! I’ve made this several times. I serve with some toasted WW hoagies and then a side of veggies — I like roasted Brussel Sprouts!
This recipe is in my rotation now. Easy to double and reheats for a few dinners.
Thanks for sharing, Jessica! I also love brussels sprouts 🙂
First off, triple this recipe, you are going to love it!
Ok. A few complaints now…
1. 1/4 teaspoon of garlic?! Nope two tablespoons. 1/4 teaspoon of garlic? I spill that much!
2. Hamburger type buns? Nope. Sub roll. Fill it up!
3. Provolone or white American?! Nope. Cheez Whiz!
This is a GREAT recipe!
Are you from
Philadelphia?
‘Made this last night. Even my picky teenage Daughter ate like a hyena! That is the ultimate compliment. Thanks for sharing the recipe.
Thank you for the great review, Brian! Glad to hear your family enjoyed the recipe 😊
I’m thinking of turning this into an appetizer sized dish for a New Years Day party using Hawaiian rolls. 24 rolls, cut in half, toast, set aside. Layer the meat and veggie mixture on the bottom, cover with sliced Swiss (or maybe shredded swiss) cover with the top of the buns. Brush with melted butter, garlic and onion powder, return to vent or broiler until cheese melts and tops are lightly browned.
Yum, this sounds great Deb! Do let us know how it goes!
Ended up using Sam’s Choice buttery dinner rolls instead of Hawaiian and Monterey jack and pepper jack shredded cheese. Brushed the tops with the melted butter, garlic powder and onion powder. Then sprinkled a little dried parsley on. Got rave reviews! Thanks for the recipe. This will definitely be going on our dinner menu as well. After my hubby ate and liked it, I told him there were mushrooms on it. He hates mushrooms. Lol
Thanks for the rave review, Deb! These sound amazing as an appetizer. And a great way to hide mushrooms, haha!
The title should be “sloppy joe style Cheesesteak”
Why is it every, single recipe I see for anything that claims to be “Philly” or “cheesesteak” that’s NOT from Philly always includes green bell peppers?!?! 99% of the cheesesteaks in Philly do NOT include green peppers.
It’s almost like all the people outside the Delaware Valley think that green peppers are a required ingredient. Guess what? They are not. So leave them out. Onions? Check. Provolone? Check. Even Cheese Whiz. Check. Real grated garlic? Yes please!!
Green bell peppers? Nope.
Hi Chuck, thanks for stopping by! I hear you, and I understand Philadelphians feel very strongly about cheesesteaks. I purposely titled this recipe as cheesesteak “style” since it is not like a traditional cheesesteak. Bell peppers are a widely popular addition to cheesesteaks across the country, but are not common in Philly, so I understand your dislike of this topping. I’d suggest leaving out the bell peppers if they are not your thing. I hope you have a great day!
I tried this recipe and OMG, delicious. I added the mushrooms and crushed red pepper flakes, as I like spicy and these were absolutely amazing. I used mozzarella & pepper jack cheese. Thanks so much
Thanks Tonya for the great review!
I make this all the time, except I use a packet of Au jus, water and cornstarch and toasted bun in butter.
This looks very yummy but I have a question. What could you use in place of the Worcestershire sauce as we cannot eat it because it has anchovies in it and we are allergic?
Hi ginger! I haven’t personally tried these but I think either would work well.
Try substituting the Worcestershire sauce with an equal amount of steak sauce, like A1.
Or, try adding 6-8 drops of hot sauce and 1/4 teaspoon of sugar instead of the 1 tablespoon of worcestershire sauce.
Very good, I substituted thin sliced venison, broth made with better than bullion brand base, and onion poppy seed rolls. Great either way
Sounds great, Matt! Glad you enjoyed them.
Made this yesterday evening. Doubled the recipe because it looked so good and I wanted to have leftovers. Added in a yellow bell pepper and some diced jalapenos and baby portabella mushrooms. Used provolone cheese slices. It was so good! My wife ate it over some riced cauliflower and I made 2 sandwiches on a deli hamburger bun. We will definitely be making this again (once I work my way through the leftovers). Going to freeze several servings in some Gladware bowls. Thanks for a great meal!
Hi Eric, thanks for the great review. Cauliflower rice is a great idea to make this dish a bit healthier!
I’m hoping to get a reply before Super Bowl this weekend lol! I wanted to make the meat mixture and put it in a crockpot – but even on low for hours, will it just get too dried out? I don’t want to have to make it overly soupy to start, either…. :-/ I saw that someone else made this into the ‘oven sandwiches’ that so many of us have made before – out of the two options (crockpot or sammies), which do you think would serve better throughout the day? And, if crock, I’d love any suggestions you may have to keep the meat loose – maybe just add a little broth throughout? Thank you! I cannot WAIT to have this!!
Hi Maryn! I haven’t tried this sloppy joe recipe in a slow cooker, but I think it would last for several hours on the lowest setting (low or warm). I’d try adding a splash of beef broth or water throughout the night if it starts to dry out.
I think the slow cooker method might last longer if you’d like people to serve themselves throughout the evening, while keeping the meat mixture warm.
Great! I’ll report back with how it worked! Thanks much 🙂
Followed the recipe to a t ( I used provolone ) and sautéed mushrooms on the side but seriously delicious ! My whole family wished I had made more just for leftover immediately put this in my recipe book !
This was DELICIOUS!! I had to keep it on the burner on low to get the cheese to melt though as when I took it off and left it, the cheese wouldn’t melt. But it was so good! My family & I definitely enjoyed it and I will make again, probably with mushrooms next time.
I can’t wait to try this! Could I use flour instead of cornstarch? If so, do you know the measurements?
Hi Alicia, the cornstarch can be substituted with flour in equal amounts. If using flour, I’d suggest that after adding your beef back to the pan, coat with flour and allow to cook for one minute, then continue with the instructions (instead of adding the flour/cornstarch in a later step). Enjoy!
My hubby passed away a year ago yesterday and all of your recipes make me want to cook and bake again-you have put some jest into an old lady’s life.
Hi Janice, I’m so glad that you’re enjoying the recipes!
Made this last night and it was really, really good. I used beef bone broth and added mushrooms. Tastes just like a cheesesteak!