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Philly cheesesteak sloppy joes are the savory, cheesy, and hearty answer when you want something filling but need it fast. This family classic brings all the flavors of a Philly cheesesteak into a weeknight sandwich that is ready in about half an hour. Piled high on toasted buns and loaded with sautéed peppers, onions, beef, and melty cheese, this is pure comfort food that never lasts long at my table.
I first made these when my kids were begging for cheesesteaks but I only had ground beef and a few bell peppers in the fridge. They loved them so much it became our regular Friday treat.
Ingredients
- Chopped green bell pepper: brings sweetness and color to balance the savory beef
- Chopped red bell pepper: adds a little tang and looks beautiful when mixed in
- Chopped orange bell pepper: gives a brighter flavor and a classic cheesesteak look
- Chopped white onion: is essential for true Philly cheesesteak flavor and gets deliciously caramelized
- Oil: is used to sauté veggies and keeps everything from sticking choose a neutral oil or even olive oil
- Ground beef: forms a satisfying hearty base for the filling try to use 80 percent lean for best texture
- Salt and pepper: are always used to pull flavors together
- Cream cheese: creates a rich, creamy sauce that coats everything giving perfect sloppy texture
- Ketchup: helps bind the filling and adds a sweet tangy note
- Worcestershire sauce: deepens the whole flavor with its signature umami
- Garlic powder: brings a warm subtle kick without overpowering the mix
- Water: is needed to bring everything together and keep it saucy
- Shredded mozzarella or provolone cheese: is essential for cheesy pull choose a good quality block cheese and shred it yourself
- Hamburger buns: are the vehicle for all the goodness brush and toast for sturdier sandwiches
Step-by-Step Instructions
- Prepare the Veggies:
- Chop your green, red, and orange bell peppers and the onion into even bite sized pieces. Heat oil in a large pan over medium high heat. Sauté peppers and onion for around six to eight minutes until they are softened and starting to turn golden. This step is key for building the classic cheesesteak flavor. Remove from the pan and set aside.
- Brown the Beef:
- Add the ground beef to the same pan and season with salt and pepper right away. Cook over medium heat breaking up the beef so it cooks evenly. Allow it to brown deeply for the best texture and flavor. Drain off any excess fat if your beef is particularly fatty.
- Combine and Simmer:
- Return the sautéed peppers and onion to the pan with the beef. Add cream cheese ketchup Worcestershire sauce garlic powder water more salt and pepper if needed. Stir the mix frequently over medium heat making sure the cream cheese melts and the entire mixture thickens. This usually takes about five to seven minutes. You want everything bubbling and coated in a cheesy sauce.
- Finish with Cheese:
- Turn off the heat then sprinkle shredded mozzarella or provolone over the mixture. Stir until everything is melty and well combined. The cheese will make it gooey and irresistible. Taste and add more seasoning if needed.
- Toast and Serve:
- Toast the hamburger buns either in a dry skillet or under the broiler to help them hold up to all that saucy filling. Spoon the cheesesteak mixture generously onto the toasted buns. For extra cheese fans feel free to top with more shredded cheese before serving.
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Cream cheese is my personal favorite trick in this recipe. It gets the beef mixture creamy and rich without feeling heavy. The first time my youngest helped me cook this she said it smelled like a cheesesteak shop in our own kitchen and she could not wait for dinner.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat adding a splash of water if it starts to look dry. The filling can also be frozen for up to two months. I recommend freezing in individual portions for quick lunches.
Ingredient Substitutions
Swap ground turkey or chicken if you prefer a lighter option but be sure to add a bit of extra oil for moisture. Any bell peppers work so just use your favorites or whatever needs using up. Shredded cheddar or Monterey Jack cheese will work in place of mozzarella or provolone just expect a slightly different flavor profile.
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Serving Suggestions
Serve these sloppy joes with hand cut fries roasted potatoes or a crisp green salad to balance the richness. For an extra Philly twist serve with a side of hot pickled peppers or a homemade cheese sauce to spoon over the top.
A Nod to Philly
While nothing beats an authentic cheesesteak from Philadelphia this recipe was born in my own kitchen out of necessity and has become a mainstay. I love that you get all the gooey savory flavors in a much quicker and more weeknight friendly version.
Frequently Asked Questions
- → What type of cheese works best?
Mozzarella or provolone melt smoothly and create a classic cheesesteak flavor, but you can experiment with your favorite melting cheeses.
- → Can I use other meats instead of ground beef?
Yes, ground turkey or chicken can easily be substituted for a lighter take, though beef delivers traditional flavor.
- → How do I prevent soggy buns?
Toast the buns before filling to provide a sturdy base that absorbs just enough of the flavorful mixture without getting soggy.
- → Are there vegetarian adaptations?
You can use lentils or plant-based crumbles in place of ground beef for a meatless version while keeping the peppers, onions, and cheese.
- → How should leftovers be stored?
Refrigerate the cheesesteak mixture in an airtight container for up to 3 days. Reheat before assembling with fresh buns.