Cheesy Philly Sloppy Joes (Printable)

Ground beef with peppers, onions, and melted provolone on toasted buns—a Philly cheesesteak Sloppy Joe mashup.

# What You'll Need:

→ Meats

01 - 1 lb ground beef (80/20 blend recommended)

→ Vegetables

02 - 1 green bell pepper, diced
03 - 1 small yellow onion, diced
04 - 3.5 oz mushrooms, sliced (optional)
05 - 2 garlic cloves, minced

→ Sauces & Liquids

06 - ½ cup beef broth
07 - 2 tbsp Worcestershire sauce
08 - 2 tbsp ketchup
09 - 1 tbsp Dijon mustard

→ Spices & Seasonings

10 - 1 tsp kosher salt, plus more to taste
11 - ½ tsp freshly ground black pepper
12 - ½ tsp smoked paprika
13 - Pinch of chili flakes (optional)

→ Dairy

14 - 1½ cups shredded provolone cheese (or mozzarella/cheddar mix)

→ Bread

15 - 4 brioche buns or soft sandwich rolls, split and lightly toasted

→ Garnishes (optional)

16 - Chopped parsley
17 - Sliced jalapeños

# Steps:

01 - Heat a large nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until evenly browned throughout, about 5–7 minutes. Drain any excess fat if needed.
02 - Add the diced onion, bell pepper, mushrooms (if using), and minced garlic to the skillet. Sauté until the vegetables are softened and fragrant, about 5 minutes.
03 - Stir in the Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, kosher salt, black pepper, and chili flakes. Mix thoroughly to coat the beef and vegetables evenly.
04 - Pour in the beef broth, bring to a gentle simmer, and cook for 5–7 minutes until the mixture thickens slightly and the flavors meld together.
05 - Reduce the heat to low. Sprinkle the shredded provolone cheese evenly over the beef mixture. Cover the pan and let the cheese melt, about 2 minutes.
06 - Stir the cheesy mixture together until well-combined, creamy, and fully incorporated throughout the filling.
07 - Spoon generous portions of the cheesy beef filling onto the toasted buns. Garnish with chopped parsley or sliced jalapeños if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The cheese melts directly into the beef mixture instead of sitting on top, so every single bite is creamy and rich.
  • It takes one pan and about forty minutes, which means weeknight dinner is handled without a mountain of dishes.
02 -
  • If you add the cheese while the heat is still on high, it will separate into oily clumps instead of melting smoothly, so always drop to low first.
  • Toast the buns cut side down in a dry pan for about a minute, because untoasted brioche will fall apart the second that saucy filling hits it.
03 -
  • Let the beef sit without stirring for a full sixty seconds after it goes into the pan, because that uninterrupted contact is what creates the deep brown crust that carries real flavor.
  • Grate your own cheese from a block instead of using bagged shredded cheese, since the anti-caking powder on pre-shredded cheese prevents it from melting into that smooth, creamy texture you want.

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