These Easy Philly Cheese Steak Sloppy Joes are done in less than 30 minutes and are outstanding in flavor thanks to tender pepper and onions, and gooey melted cheese! So very cheesy with all that delicious melted Provolone and Cheddar on top.
Do you want a delicious sandwich that is fast to make, in a skillet? Well, these Sloppy Joes with a Philly Cheese Steak flair are something the whole family will love and enjoy. Beef tastes amazing here! Beef, especially ground beef, nowadays can taste quite bland, therefore knowing the right ingredients to pair with beef is pivotal to any beef recipe.
I used both stainless steel and cast iron pans to make sloppy Joes. But you can also make Philly Cheesesteaks Sloppy Joes in the slow cooker or even Instant Pot.
Flavors in Philly Cheese Steak Sloppy Joes
When I was reviewing various versions of Sloppy Joes, I read in BeefMagazine (yes, there is such a thing) that Worcestershire sauce and mushrooms are among the top flavors to pair with beef, so I thought perfect, let’s use both!
And if you are Japanese, you might even say that this recipe is rich in “umami”, which is a distinct taste of a good tasting beef with all accompanying flavors enhancing that taste.
What kind of cheese to use in Philly Cheese Steak Sloppy Joes
I used both Provolone and Cheddar cheeses here to mix up even more flavor. You can use regular sliced provolone, available at any supermarket. But for a more intense flavor, look for spicy aged provolone. They even rate this cheese as Medium, Sharp, and Extra Sharp, just like Cheddar.
Cheddar cheese wise, I used sharp shredded Cheddar cheese, yellow in color.
So please choose your Provolone and Cheddar cheeses wisely!
What goes into the beef mixture of Philly Cheese Steak Sloppy Joes
As any traditional Philly Cheese Steak Sloppy Joes, these are made with mushrooms and green bell peppers, cooked together with beef in a skillet, which takes only 10 minutes. If you are not a fan of mushrooms or bell peppers, believe me you might not even care if they are there at all, these are so tasty.
How to cook the beef so that the pan is not all watery?
- Make sure that your pan is hot enough. Basically you just need to turn the temperature up so the juices evaporate as they come out.
- Work in small batches, and do not overcrowd. If you’re dumping in enough that there’s just an edge to edge mat of meat, you’re going to steam and boil your meat!
- I recommend using a cast iron pan. It heats up very quickly and retains heat very well. No watery beef in cast iron!
- It depends on how much fat your meat has! Are you sure that’s water and not melted fat? If you’re using say, 80/20 ground beef, 20% is fat. That’s one fifth. That fat will melt and turn liquid, and that is normal. Drain it off into a can.
Then the beef mixture is topped with Provolone and shredded Cheddar cheeses. Since most provolone cheeses are sold in sheets, make sure to slice your provolone, it will melt much more evenly.
When is the right time to add cheese to Sloppy Joes
Cheese should be added last, right when Philly Cheese Steak Sloppy Joes are ready to serve, which means that if you are making them ahead of time, make sure to add cheese after reheating the beef.
Both of these cheeses melt quite nicely and evenly once you spread them on top of the hot beef. Serve them immediately, as the melted cheese has a tendency to disappear into this flavorful saucy mixture.
Once the cheeses are melted in the pan and the brioche hamburger buns are prepared, you can start adding big scoops of the beef/cheese mixture to the bun and serve them hot!To sum it all up, these couldn’t have been easier and the results were delicious. We’ll be making these again for sure.
You might also like this Beef Stroganoff
Hungry for more cheesy dishes? How about these tasty recipes:
- Green Bean and Chicken Skillet with Gruyere Cheese and Bread Crumb Topping
- Brussels Sprouts and Bacon Gratin with Gruyere Cheese
- Cheddar, Thyme and Beer Potatoes Au Gratin
Easly Philly Cheese Steak Sloppy Joes
Beef and veggies:
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 yellow onion (diced)
- 1 green bell pepper (diced)
- 8 ounces mushrooms (minced)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 tsp sea salt (more if desired)
- 6 ounces Provolone Cheese Slices (chopped)
- 1/3 cup Cheddar cheese
- 6 brioche hamburger buns (or any other buns of your choice)
- Heat a large skillet over medium heat and add the ground beef. Cook for about 7-8 minutes, until beef is no longer pink, breaking it apart and stirring as it cooks. Once cooked through, remove the beef from the pan.
- Keep beef fat in the skillet and add butter onion, bell pepper, and mushrooms. Cook them until tender, stirring occasionally.
- Now add beef back to the pan and reheat over medium heat for 1-2 minutes, stirring often.
- Sauce: In the small bowl whisk together beef broth, Worcestershire sauce, ketchup and Dijon mustard. Add sea salt, pepper, garlic powder and onion powder. Pour sauce ingredients into the skillet with beef and veggies, and stir until evenly coated.
- Keep the heat on until the sauce with beef starts bubbling up, about 2-3 minutes. Then add sliced Provolone cheese on top of the beef in the skillet. Next sprinkle with Cheddar cheese. This step needs to be done right when Sloppy Joes are ready to be served.
- To serve: Serve the sloppy joe mixture on buns of your choice.