One-Pan Philly Cheese Steak Sloppy Joes

The savory aroma of sizzling beef and melted cheese fills the kitchen on a hectic weeknight. It turns a simple dinner into something special with these Philly Cheese Steak Sloppy Joes. This one-pan dish blends the iconic flavors of a classic cheesesteak. Tender peppers, onions, and mushrooms mix with the comforting messiness of sloppy joes. All wrapped in gooey provolone. It’s hearty yet straightforward. Perfect for when you want bold taste without the fuss.

I appreciate how these sloppy joes come together in under 40 minutes. They make them ideal for busy moms juggling after-school activities. Or professionals winding down the day. The mixture reheats beautifully for lunch leftovers. Everyone in the family loves the cheesy pull on each bite served on toasted brioche. Plus, using lean ground beef keeps it lighter. Yet it still delivers that satisfying richness.

Why We Love This Recipe

• One-Pan Ease: Cleanup is a breeze since everything cooks in a single skillet. It saves time for busy evenings.
• Bold Philly Flavors: Sautéed veggies and melted provolone bring authentic cheesesteak taste to familiar sloppy joes.
• Family Favorite: Hearty and cheesy, these sandwiches appeal to kids and adults alike for quick weeknight meals.
• Quick Prep: Ready in just 35 minutes with simple ingredients you likely have on hand.

Ingredients to make Philly Cheese Steak Sloppy Joes

These ingredients capture the essence of a Philly cheesesteak in sloppy joe form. Fresh vegetables add crunch and depth. The cheese creates a creamy, melty sauce that ties it all together. Opting for high-quality provolone and lean beef elevates the flavor without extra effort.

• lean ground beef – provides the hearty base and rich savoriness for the filling.
• unsalted butter – adds a subtle richness when sautéing the vegetables.
• yellow onion – offers sweet, caramelized notes that build the classic flavor profile.
• green bell pepper – brings a fresh, slightly crisp element reminiscent of traditional cheesesteaks.
• brown mushrooms – minced for umami depth and a meaty texture in the mix.
• ketchup – contributes a touch of tangy sweetness to balance the savory components.
• Worcestershire sauce – enhances the beefy, umami flavors with its complex tang.
• kosher salt – seasons the dish evenly for overall taste harmony.
• freshly ground black pepper – adds a mild spice to complement the other bold elements.
• cornstarch – helps thicken the sauce into the perfect sloppy joe consistency.
• beef broth – creates a flavorful liquid base that simmers into a glossy sauce.
• sliced Provolone cheese – melts into a gooey, stretchy cheese sauce that’s the star of the dish.
• brioche hamburger buns – toasts up soft and buttery to hold the generous filling.

Continue scrolling for step-by-step guidance and expert advice. Plus the full recipe with precise amounts in the card at the bottom.

How to Make Philly Cheese Steak Sloppy Joes

Step 1: Brown the ground beef

In a large heavy-bottomed skillet over medium-high heat, cook the lean ground beef until it develops a nice crust. Then break it apart and continue until evenly browned. Drain any excess fat to keep the dish lighter. Set the beef aside while you prepare the vegetables.

Step 2: Sauté the vegetables

Melt the unsalted butter in the same skillet. Then add the finely diced yellow onion, green bell pepper, and minced brown mushrooms. Cook for 5 to 7 minutes, stirring occasionally. The vegetables soften and lightly caramelize for added flavor depth.

Step 3: Combine beef and seasonings

Return the browned ground beef to the skillet with the sautéed vegetables. Stir in the ketchup, Worcestershire sauce, kosher salt, and freshly ground black pepper. Do this until everything is well mixed and aromatic.

Step 4: Thicken the sauce

Whisk the cornstarch into the beef broth until smooth. Then pour it into the skillet. Bring to a gentle simmer and cook for 3 to 5 minutes. Stir now and then until the mixture thickens to a saucy sloppy joe texture.

Step 5: Melt in the cheese

Remove the skillet from the heat. Gradually stir in the chopped sliced Provolone cheese. Keep stirring until the cheese fully melts and incorporates into a creamy, cohesive filling.

Step 6: Toast buns and assemble

Lightly toast the brioche hamburger buns for a soft yet sturdy base. Spoon a generous portion of the cheesy Philly cheesesteak mixture onto each bun. Serve right away while warm.

Pro Tips for Success

• Use Lean Beef: Opt for lean ground beef to minimize fat drainage. It keeps the filling lighter without sacrificing flavor.
• Sauté Fully: Cook vegetables until lightly caramelized. This gives deeper, sweeter notes that mimic authentic Philly cheesesteaks.
• Whisk Slurry Smooth: Combine cornstarch and broth thoroughly. It avoids lumps and ensures a glossy, thickened sauce.
• Adjust Cheese Amount: Add extra Provolone if you prefer an even cheesier melt. Stir slowly off the heat for smooth incorporation.

How to Serve Philly Cheese Steak Sloppy Joes

Garnishes

I like to top these sloppy joes with a sprinkle of fresh chopped parsley. It adds a pop of color and herbal brightness. Or thinly sliced pickled banana peppers for a tangy crunch. That cuts through the richness. A drizzle of extra Worcestershire sauce can amp up the savory umami if desired.

Side Dishes

Pair the sandwiches with crispy oven-baked fries for a classic diner feel. Or a simple green salad with vinaigrette. It balances the hearty filling with fresh, crisp greens. Coleslaw works wonderfully too. It offers creamy coolness against the warm, melty cheese.

Creative Ways to Present

For family dinners, I serve them open-faced on larger toasted buns. This showcases the gooey layers. Or stuff the mixture into soft hoagie rolls for a portable twist. Arrange on a platter with pickle spears alongside. It’s easy grabbing during casual gatherings.

Make Ahead and Storage

Storing Leftovers

I store any extra Philly Cheese Steak Sloppy Joes filling in an airtight container in the fridge. It keeps well for up to three days. Keep the buns separate to avoid sogginess. Cover the container tightly right after cooling.

Freezing

Portion the cooled filling into freezer-safe bags. Flatten them for quick thawing. Freeze for up to two months. The buns can be frozen separately in a bag. But I thaw everything in the fridge overnight before reheating. This maintains texture.

Reheating

Reheat the filling gently on the stovetop over low heat. Add a splash of beef broth to restore moisture. Or use the microwave in short bursts while stirring. For oven reheating, warm at 350 degrees Fahrenheit covered with foil. This prevents drying. Aim for a hot, saucy consistency.

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