Philly Cheesesteak Sloppy Joes
A delicious hybrid of Philly cheesesteak and sloppy joe, featuring juicy seasoned beef, sautéed peppers and onions, and a rich cheese sauce.
Ingredients
For the Base
- 1 lb ground beef (80/20 blend for juiciness)
- 1 small onion (finely chopped)
- 1 small green bell pepper (diced)
- 2 cloves garlic (minced)
For the Seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
For the Cheese Sauce
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ¾ cup milk (warm)
- 1 cup shredded provolone or white American cheese
For Serving
- 4 pieces brioche or hamburger buns (toasted)
- 1 tbsp butter (for toasting buns)
- 1 cup extra provolone or cheddar cheese slices (optional)
Instructions
Cook the ground beef
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned (about 5 minutes). Drain excess fat if needed.
Sauté the vegetables
- Add chopped onions, bell peppers, and garlic to the skillet with the beef. Sauté for 3–4 minutes until softened.
Season the mixture
- Stir in Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, and black pepper. Simmer for 3–5 minutes until the flavors meld together.
Make the cheese sauce
- In a small saucepan, melt 1 tbsp butter over medium heat. Stir in 1 tbsp flour and cook for 1 minute. Gradually whisk in warm milk until smooth. Add shredded cheese and stir until melted and creamy.
Toast the buns
- Spread 1 tbsp butter on the inside of each bun and toast in a hot pan for 1–2 minutes until golden brown.
Assemble and serve
- Spoon the beef mixture onto toasted buns and drizzle with the cheese sauce. Add extra cheese slices if desired. Serve immediately.
Notes
Plating idea: For a rustic look, serve open-faced on one toasted bun half and broil briefly to bubble the cheese. For best results, serve hot as the cheese sauce thickens when cooled.