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Philly Cheesesteak Sloppy Joes

A mash-up of two beloved comfort food classics — tender ground beef, sautéed peppers, onions, mushrooms, a rich savory sauce, and melted provolone cheese all piled onto a soft toasted bun for a hearty, satisfying 30-minute weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 5
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20 recommended)
  • 1 medium green bell pepper, finely diced
  • 1 medium yellow onion, finely diced
  • 8 oz cremini or baby bella mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 cup beef broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 6 slices provolone cheese
  • 4-6 brioche or hoagie buns, lightly toasted

Method
 

Sauté the Vegetables
  1. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the diced bell pepper and onion. Cook for about 4–5 minutes, stirring occasionally, until they soften and the edges just start to turn golden.
  2. Add the mushrooms and cook for another 2–3 minutes until they release their moisture and shrink down.
  3. Stir in the minced garlic and cook for 30 seconds more until fragrant.
Brown the Beef
  1. Push the vegetables to the side of the pan and add the ground beef. Break it apart with a wooden spoon or spatula and cook until no pink remains, about 5–6 minutes.
  2. Drain off any excess fat if needed. Season generously with salt and black pepper.
Build the Sauce
  1. Sprinkle the flour over the beef and vegetable mixture and stir well to coat everything evenly. Cook for about 1 minute so the raw flour taste cooks off.
  2. Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir everything together and bring to a gentle simmer.
  3. Let the sauce thicken for 3–4 minutes, coating the meat in a glossy, savory gravy. If the mixture looks too thick, add a splash more broth to loosen it up. Taste and adjust seasoning as needed.
Melt the Cheese and Assemble
  1. Reduce the heat to low. Lay the provolone slices directly over the top of the beef mixture, cover the skillet with a lid, and let the cheese melt for about 1–2 minutes.
  2. While the cheese melts, lightly toast the buns in a toaster or under the broiler for about 1 minute.
  3. Spoon the cheesy beef mixture generously onto the bottom buns, top, and serve immediately.

Notes

Substitution Tips: Swap ground beef for ground turkey or chicken for a lighter version. Leave out mushrooms if desired. White American cheese is a milder, kid-friendly alternative to provolone. Meal-Prep Tip: Dice peppers, onions, and mushrooms the night before and store in an airtight container to cut active cooking time. Common Mistakes: Do not skip the flour (it thickens the sauce), use a large wide pan to avoid steaming vegetables, always toast the buns to prevent sogginess, and use 80/20 ground beef to keep the filling moist. Storage: Store leftover filling in an airtight container in the refrigerator for up to 4 days. Freeze the beef filling (without buns) for up to 3 months. Reheat gently on the stovetop over medium-low heat with a small splash of beef broth.