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Philly Cheesesteak Sloppy Joe

This easy 30-minute recipe transforms classic Philly cheesesteak flavors into a hearty sloppy joe. Ground beef is browned with onions and bell peppers, then simmered in a rich beef stock. Provolone cheese is melted in, creating a gooey, savory filling. Served on toasted, buttered potato buns, it's a comforting and quick meal perfect for a family dinner.
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Cook Time 25 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1590.7 kcal

Equipment

  • 1 Large Skillet with Lid
  • 1 Wooden Spoon
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Tongs For toasting buns

Ingredients
  

Main

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon granulated garlic or garlic powder
  • Kosher salt and freshly cracked black pepper
  • 1 yellow onion diced
  • 1/2 green bell pepper roughly diced
  • 1/2 red bell pepper roughly diced
  • 2 tablespoons unsalted butter
  • 1 cup beef stock
  • 5 ounces provolone cheese 7 to 8 slices
  • 4 to 6 potato hamburger buns buttered and toasted
  • Pickled banana peppers for serving
  • Sweet potato fries for serving

Instructions
 

  • Heat the oil in a large skillet with a lid over medium-high heat. Add the ground beef and break it up with the back of a wooden spoon. Sprinkle the Worcestershire, granulated garlic, 1/2 teaspoon salt and some pepper over the beef. Cook, stirring and breaking the beef up frequently, until it is no longer pink and develops a deep brown crust, about 6 minutes. Add the onion and bell peppers. Add the butter and cook, stirring frequently, until the onions and peppers are softened and browning on the edges, about 5 minutes. There should also be browning forming on the bottom of the skillet. Pour the stock into the skillet, a little at a time, scraping up any browned bits. Bring everything to a simmer, reduce the heat to medium, cover and cook until the sauce reduces and thickens slightly, 6 to 8 minutes.
  • Turn off the heat and lay the cheese slices directly onto the beef mixture in a single layer. Cover and let the cheese melt completely, about 1 minute. Stir the cheese to slightly incorporate. Scoop the meat and cheese onto the buns and top with banana peppers. Serve with fries.

Notes

To achieve a truly rich and deep flavor, ensure the ground beef develops a significant brown crust before adding the vegetables. This Maillard reaction is key. Equally important is scraping up all the 'fond'—those browned bits at the bottom of the skillet—when you deglaze with beef stock; they are packed with concentrated flavor that will enrich your sauce. For optimal texture, toast and butter your potato buns thoroughly. This creates a barrier against the juicy filling, preventing sogginess and adding a delightful richness. Consider using a good quality provolone for the best melt and a smooth, creamy finish.