Philly Cheesesteak Sloppy Joes Steakhouse Sloppy Sandwiches

Q: Can I use ground beef or frozen steak instead of thinly sliced steak?

Yes — the recipe works well with 85/15 ground beef if you don’t have thin slices, and finely chopped sirloin is another great option. If you want authentic thin slices, chill the steak until slightly frozen and slice across the grain; that makes paper‑thin cuts easy and gives the best texture. When using ground beef, brown it well and drain excess fat so the sauce doesn’t get greasy.

Q: How do I keep the rolls from getting soggy while still keeping the filling saucy?

Toast and butter the cut side of your hoagies — that golden barrier is the single best trick to stop sogginess, a proper pub‑grub move. Also aim for a spoonable, slightly reduced sauce (not watery) by simmering 3–5 minutes and adding broth only to loosen if needed; serve immediately after melting the cheese so the steam doesn’t make the bread limp. If you’re transporting sandwiches, pack sauce separately or keep the rolls unfilled until serving.

Philly Cheesesteak Sloppy Joes My Weeknight Steakhouse Sandwich

By Fia MartinezSeptember 15, 2025Updated: September 14, 2025

5.00 (3 Ratings)

Table of Contents

Recipe Introduction

Oh my gosh, I fell in love the first time I made Philly Cheesesteak Sloppy Joes .
It sounds wild, right? But the combo sings of beef, onions, and gooey cheese.

Quick Hook

This Philly Cheesesteak Sloppy Joes mashup tastes smoky and tangy. Think peppery onions, savory beef, and melted provolone or Cheez Whiz.
“A good sandwich fixes everything,” I always tell friends. True story.

Brief Overview

This idea borrows from Philly Cheesesteak roots.
It mixes the Sloppy Joes comfort vibe with steakhouse flair.

Difficulty is medium. The trick is quick searing.
Prep is short. Total time is 30– 35 minutes .
Makes 6 sandwiches , perfect for a casual dinner.

Main Benefits

Top health perk is protein. Each sandwich packs about 32 g protein .
It’s hearty without being fancy. Great for game nights.

What makes it special is texture contrast. Crispy edges meet saucy beef.

Serve these Steakhouse Sloppy Sandwiches at parties. They also work as a weeknight family winner.
I once brought them to a BBQ. They vanished fast.

This is a flexible Sloppy Joes Recipe. Swap provolone for a Provolone Cheesesteak Sandwich vibe.
Or go classic with Cheez Whiz Cheesesteak for diner feels.

If you love hoagies, use a Hoagie Roll Cheesesteak style roll.
Toast the roll. Butter the inside. That keeps things from getting soggy.

Small tip: chill beef slightly and slice thin for best browning.

I like to add a little Worcestershire for depth. A splash of beef broth keeps the sauce spoonable.
Balance the ketchup and mustard so it’s tangy, not sweet.

Ready to cook? Grab your skillet and knives. Next up: the ingredient list and exact measurements.
Let’s move on to ingredients and get this Philly style Sloppy Joe Recipe started.

Main Ingredients what you need

This list makes six sandwiches. I like to prep everything first.

Meat & veg

1 lb (450 g) thinly sliced ribeye, top round, or sirloin. Choose well marbled steak.
1 lb (450 g) lean ground beef (85/15) as a swap. Good if you want easier prep.
1 medium yellow onion, thinly sliced (about 1 1/2 cups / 150 g ). Caramelize edges.
1 medium green bell pepper, thinly sliced (about 1 cup / 120 g ). Optional but classic.
4 oz (115 g) mushrooms, sliced. Use cremini for deeper flavor.
2 tbsp (30 ml) vegetable oil, divided.
2 cloves garlic, minced (about 2 tsp / 6 g ).

Sauce

1/2 cup (120 ml) ketchup.
2 tbsp (30 g) tomato paste.
2 tbsp (30 ml) Worcestershire sauce.
1 tbsp (15 ml) yellow mustard or Dijon.
1 tbsp (15 g) brown sugar.
1/2 cup (120 ml) beef broth or water.
1/2 tsp smoked paprika (optional).
Start with 1/2 tsp salt and 1/4 tsp pepper.

Assembly & finishing

6 hoagie rolls or sturdy sandwich rolls. Each about 4 6 oz / 115 170 g .
6 slices provolone cheese, or 6 oz (170 g) Cheez Whiz warmed.
2 tbsp (28 g) unsalted butter for toasting.

I always chill steak slightly to slice thin. It saves time. Trust me.

Seasoning Notes

Essential combo: salt, pepper, Worcestershire. Add smoked paprika for depth. Brown sugar balances acidity.

Aromatics: onion, garlic, and butter. They lift the beef flavor. A splash of beef broth amps umami.

Quick swaps: no steak use 1 lb (450 g) ground beef. No provolone use American. No rolls use brioche.

If you like diner vibes, go full Cheez Whiz Cheesesteak . It’s nostalgic and messy.

Equipment Needed

Essential tools only: 12 inch heavy skillet or cast iron pan. Spatula. Chef’s knife. Cutting board. Measuring cups and spoons. Small bowl for sauce.

Household alternatives: nonstick skillet works. Use a sharp serrated knife for rolls. A sheet pan under the broiler melts cheese.

I burnt onions once by crowding the pan. Don’t do that. Give the meat room to brown. These tips kept my first attempt from being a soggy disaster.

Philly Cheesesteak Sloppy Joes are worth the little effort.

Cooking Method

“Oh my gosh, this one’s a crowd pleaser,” my dad used to say. I call it Philly Cheesesteak Sloppy Joes when I want to sound fancy.

It’s messy, cheesy, and perfect for lazy Sunday dinners.

Prep Steps

Get your mise en place. Thin slice the steak across the grain. Chop the onion, pepper, and mushrooms. Mix the sauce in a small bowl.

This saves time. It also keeps you from burning garlic while you hunt for measuring spoons.

Speed tip: chill the steak for easier thin slicing. Roast peppers ahead and store them. That cuts hands-on time.

Safety: watch splatters when searing. Use a splatter screen or a lid. If you use ground beef, cook to 160° F ( 71° C) . Keep raw meat away from vegetables.

step-by-step Process

Heat skillet to medium high and add oil. Sear onions and peppers until softened and browned, about 5– 6 minutes .
Push veg aside. Add more oil. Sear steak in a single layer, 2– 3 minutes per batch. Brown well.
Return veg. Stir in garlic for 30 seconds . Add sauce and 1/2 cup beef broth.
Bring to a simmer, then reduce heat. Simmer 3– 5 minutes until sauce coats the back of a spoon.
Divide into six piles and top each with provolone. Cover until cheese melts, about 1– 2 minutes .
Butter and toast hoagie rolls. Pile in sloppy steak and serve immediately.

Visual cues: onions look translucent with golden edges. Meat shows a deep brown crust. Sauce clings, not puddles. Cheese should be glossy and fully melted.

Pro Tips

Chill meat for thin slices. Do not overcrowd the pan; crowding causes steaming. Toast rolls with butter to prevent soggy bottoms trust me, that was a game changer for my first Hoagie Roll Cheesesteak attempt.

Common mistakes: over simmering makes the rolls soggy. Undercooking ground beef risks food safety. Use Cheez Whiz for a diner style Cheez Whiz Cheesesteak twist.

make-ahead: prepare the sauce and roasted peppers a day early. Reheat gently. This Philly style Sloppy Joe Recipe keeps well and makes weeknight dinners feel like a steakhouse.

Recipe Notes

Serving Suggestions

If you’re making Philly Cheesesteak Sloppy Joes , keep the vibe casual. Pile the filling high in toasted hoagie rolls. I love a little buttered crunch under the saucy beef.

For plating, use shallow bowls for fries. A small ramekin of pickled peppers looks great. Think Steakhouse Sloppy Sandwiches energy.

Serve with crisp vinegar coleslaw to cut richness. For drinks, a cold lager or a cola works classic. Once I paired them with a vanilla milkshake.

Honestly, it was shockingly good.

Storage Tips

Cool leftovers within an hour. Then refrigerate in an airtight container. They keep well for 3 4 days .

You can freeze the cooked filling. Portion it into freezer bags. It will last up to 3 months . Thaw overnight in the fridge before reheating.

To reheat, warm gently in a skillet. Add a splash of beef broth if dry. Or microwave covered for 60 90 seconds. Melt cheese on top just before serving.

Variations

Want a lighter option? Try ground turkey instead of beef. That low-fat swap keeps the flavors but trims calories.

Craving true diner vibes? Use warm Cheez Whiz for a Cheez Whiz Cheesesteak twist. Or top with provolone for a Provolone Cheesesteak Sandwich feel.

For a seasonal swap, roast red peppers in autumn. Use fresh summer peppers in July. Small changes make it feel new.

Nutrition Basics

Per sandwich, expect about 560 calories. Protein runs around 30 grams. Fat is moderate, about 28 grams. Carbs depend on roll size.

Key benefits: high in protein and iron from the beef. Veggies add fiber and vitamin C. Swap rolls for a lettuce wrap for fewer carbs.

That makes a solid Philly style Sloppy Joe Recipe alternative.

A quick note: legends say the Philly cheesesteak began in the 1930s. Fun, right? I’ve learned to slice steak thin while slightly frozen. It saves time and gives that perfect bite.

Final thought: these sandwiches are messy. That’s the point. Serve hot, eat fast, and enjoy the gooey melty goodness. Go make them.

Frequently Asked Questions

What exactly are Philly Cheesesteak Sloppy Joes and how do they differ from a regular cheesesteak or Sloppy Joe?

Philly Cheesesteak Sloppy Joes are a hybrid: thinly sliced or finely chopped steak cooked with onions, peppers and a tangy tomato-Worcestershire “sloppy” sauce, finished with melted provolone or Cheez Whiz and served on toasted hoagie rolls.

Compared with a classic Philly cheesesteak they’re saucier and slightly sweeter, and compared with a Sloppy Joe they keep the pepper-and-onion character and cheesesteak style cheese choices. Think diner-style comfort food that’s a bit looser and saucier than the original Philly sandwich.

Can I use ground beef or frozen steak instead of thinly sliced steak?

Yes the recipe works well with 85/15 ground beef if you don’t have thin slices, and finely chopped sirloin is another great option. If you want authentic thin slices, chill the steak until slightly frozen and slice across the grain; that makes paper-thin cuts easy and gives the best texture.

When using ground beef, brown it well and drain excess fat so the sauce doesn’t get greasy.

How do I keep the rolls from getting soggy while still keeping the filling saucy?

Toast and butter the cut side of your hoagies that golden barrier is the single best trick to stop sogginess, a proper pub-grub move. Also aim for a spoonable, slightly reduced sauce (not watery) by simmering 3 5 minutes and adding broth only to loosen if needed; serve immediately after melting the cheese so the steam doesn’t make the bread limp.

If you’re transporting sandwiches, pack sauce separately or keep the rolls unfilled until serving.

What’s the best way to melt the cheese and what variations work well (provolone vs Cheez Whiz)?

For slices of provolone or American, pile the filling on the roll or leave it in the pan, top with cheese and cover the pan for 1 2 minutes (or pop under the broiler briefly) so it melts evenly.

If you want a classic diner finish, warm Cheez Whiz gently until pourable and drizzle over the filling it’s quick and gives that retro, gooey texture. For variations, swap in pepper jack for a spicy kick or blue cheese crumbles for a richer, tangy contrast, especially if you’re going buffalo style.

How should I store and reheat leftovers, and are there nutritional or lighter options?

Store the cooled filling in an airtight container in the fridge for up to 3 4 days, or freeze for 2 3 months; thaw overnight in the fridge before reheating. Reheat gently in a skillet with a splash of broth to loosen the sauce, then melt cheese briefly before serving avoid nuking for long periods to keep the texture nice.

Nutritionally, a typical sandwich is around 560 kcal, ~32 g protein, ~28 g fat and 850 1,000 mg sodium; to lighten it, use ground turkey, a smaller or lower-carb roll, swap provolone for a lower-fat cheese, or serve over cauliflower rice for a low-carb bowl.