Easy Homemade Philly Cheesesteak Sloppy Joes (Comforting, Traditional, & Healthy Twists)

Philly Cheesesteak Sloppy Joes blend all the nostalgia of a classic Philly cheesesteak with the messy, comforting joy of a sloppy joe. I still remember a rainy Saturday when I first mixed those two worlds—melty provolone, caramelized onions, and saucy beef tucked into a toasted roll—and my whole kitchen smelled like a warm hug. This easy Philly Cheesesteak Sloppy Joes recipe is perfect for weeknight dinners, casual Sunday family meals, game day spreads, or a playful twist on holiday leftovers.

🧂 Ingredients:

• 1 lb (450 g) lean ground beef (or ground sirloin for a more traditional flavor)
• 1 tbsp olive oil (or avocado oil)
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth (or low-sodium broth)
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tbsp Dijon mustard (or brown mustard)
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 4 oz (115 g) cream cheese, softened (optional for extra creaminess)
• 1 to 1 1/2 cups shredded provolone cheese (or thin-sliced provolone)
• 4–6 sturdy sandwich rolls or hoagie rolls, toasted
• Butter for toasting rolls (optional)
• Optional garnish: chopped parsley or sliced pickles

👩‍🍳 Directions:

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Tip: lower the heat if onions start to burn.
2. Push the veggies to the side and add the ground beef to the center of the skillet. Break it up with a spatula and brown until no pink remains, about 6–8 minutes. Drain excess fat if needed.
3. Stir the garlic into the beef and cook 30 seconds until fragrant. Sprinkle in paprika, oregano, salt, and pepper. Mix everything together.
4. Add tomato paste, Worcestershire sauce, Dijon mustard, and beef broth. Stir to combine and scrape up any brown bits from the pan (those are flavor gold). Bring to a gentle simmer.
5. Reduce heat and simmer uncovered for 10–15 minutes until the sauce thickens—stir occasionally. If you prefer a saucier sloppy joe, simmer less; for thicker, go the full 15 minutes.
6. Turn off the heat and stir in cream cheese (if using) until melted and smooth. Fold in 1 cup shredded provolone until melty and creamy. Taste and adjust seasoning.
7. Toast rolls with a little butter in a separate pan (1–2 minutes per side) until golden and crisp. Spoon a generous portion of the cheesesteak mixture into each toasted roll and top with extra provolone slices if you like them extra cheesy.
8. Serve hot, garnished with parsley or pickles if using. Enjoy immediately!

Cooking tips:

• For extra depth, brown the beef well—those browned bits add real flavor.
• Deglaze with a splash of beef broth or even a bit of beer for another layer of flavor.
• If you want the classic thin-sliced steak texture, use finely chopped sirloin instead of ground beef and cook quickly in a hot cast-iron skillet.

💡 Tips & Variations:

• Low-carb / Keto: Skip the rolls and serve over roasted cauliflower rice or wrap in large butter lettuce leaves. Use full-fat cream cheese for richness.
• Vegan: Swap ground beef for crumbled plant-based meat (Beyond/Impossible) or seasoned lentils + mushrooms. Use vegan cream cheese and vegan provolone. Serve on gluten-free buns if needed.
• Gluten-free: Use certified gluten-free hoagie rolls or serve over polenta rounds/toasted gluten-free bread.
• Healthier swaps: Use lean ground turkey or chicken, increase peppers and onions, reduce cream cheese, and use part-skim provolone. Add spinach for extra greens.
• Make it stovetop-to-oven: After assembling in rolls, top with extra provolone and broil for 1–2 minutes until cheese bubbles and browns. Watch closely!
• Leftovers: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove or microwave with a splash of broth to loosen. For longer storage, freeze the mixture (without rolls) up to 3 months—thaw overnight in the fridge before reheating.

Serving ideas:

• Pair with oven-roasted fries, a crisp green salad, or coleslaw.
• Great for game day—serve with pickles, chips, and a cold brew.
• Turn into sliders for a party by using slider buns and smaller portions.

🩺 Health & Lifestyle Tie-in:
This Philly Cheesesteak Sloppy Joes recipe can be both indulgent and adapted to healthier needs. It’s a great source of protein (which helps keep you full), and by choosing leaner meats, more veggies, or plant-based options, you can reduce saturated fat. Cooking at home like this not only tastes better—it’s more budget-friendly than eating out and can help you save on long-term health costs by allowing control over ingredients and portion sizes. Little changes—lean meat, more peppers, less cheese—go a long way for heart health and your wallet.

❤️ Conclusion:
This Philly Cheesesteak Sloppy Joes recipe is one of those feel-good meals that’s easy enough for a busy weeknight but special enough for company. If you make it, tell me how you adapted it—or better yet, snap a photo and tag me. I’d love to see your cozy, cheesy creations!

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes blend the traditional flavors of a classic cheesesteak with the comforting, messy joy of sloppy joes, perfect for any occasion from weeknight dinners to game day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 lb lean ground beef or ground sirloin for a more traditional flavor
• 1 tbsp olive oil or avocado oil
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 cup beef broth or low-sodium broth
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tbsp Dijon mustard or brown mustard
• 1 tsp smoked paprika or regular paprika
• 1/2 tsp dried oregano
• to taste Salt and freshly ground black pepper
• 4 oz cream cheese, softened optional for extra creaminess
• 1 to 1 1/2 cups shredded provolone cheese or thin-sliced provolone
• 4-6 sturdy sandwich rolls or hoagie rolls, toasted
• to taste Butter for toasting rolls optional
• Optional garnish: chopped parsley or sliced pickles

Method

 

Preparation

1. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the sliced onion and green pepper. Cook, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.
2. Push the veggies to the side and add the ground beef to the center of the skillet. Break it up with a spatula and brown until no pink remains, about 6-8 minutes. Drain excess fat if needed.
3. Stir the garlic into the beef and cook for 30 seconds until fragrant. Sprinkle in paprika, oregano, salt, and pepper. Mix everything together.
4. Add tomato paste, Worcestershire sauce, Dijon mustard, and beef broth. Stir to combine and scrape up any brown bits from the pan. Bring to a gentle simmer.
5. Reduce heat and simmer uncovered for 10-15 minutes until the sauce thickens, stirring occasionally. Adjust simmering time for desired sauce thickness.
6. Turn off the heat and stir in cream cheese (if using) until melted and smooth. Fold in 1 cup shredded provolone until melty and creamy. Taste and adjust seasoning.
7. Toast rolls with a little butter in a separate pan for 1-2 minutes per side until golden and crisp.
8. Spoon a generous portion of the cheesesteak mixture into each toasted roll and top with extra provolone slices if desired.
9. Serve hot, garnished with parsley or pickles if using.

Notes

For extra depth, brown the beef well—those browned bits add real flavor. Consider deglazing with a splash of broth or beer for another layer of flavor. You can substitute for various dietary preferences, such as low-carb, vegan, gluten-free, and healthier swaps as mentioned in the article.