Philly Cheesesteak Sloppy Joes

This hearty Philly cheesesteak sloppy joe combines two American classics into one irresistible weeknight dinner. The gooey cheese melts into seasoned ground beef and colorful peppers, all piled high on toasted buns for a meal that delivers big flavor without the fuss of traditional cheesesteaks.

I created this recipe when my teenager friends came over unexpectedly one Friday night. The empty plates and requests for seconds convinced me to add it to our regular rotation. Now it's our go to meal when we want something satisfying without spending hours in the kitchen.

Ingredients

• Ground beef: Choose 80/20 lean to fat ratio for the best flavor and juiciness. The fat renders during cooking to keep everything moist
• Bell peppers: In multiple colors. They add sweetness vibrant color and authentic Philly cheesesteak flavor. Using different colors makes the dish visually appealing
• White onion: Provides essential savory foundation. Look for firm onions without soft spots
• Cream cheese: Creates a rich creamy sauce that binds everything together. Full fat works best here
• Mozzarella or provolone cheese: Either cheese delivers that signature pull and mild flavor that makes cheesesteaks irresistible. Shred it yourself for better melting
• Worcestershire sauce: Adds umami depth and tanginess that elevates the beef flavor. Just a tablespoon transforms the dish
• Hamburger buns: Choose sturdy buns that can hold up to the filling. Brioche buns add extra richness if you have them

How To Make Philly Cheesesteak Sloppy Joes

Sauté the vegetables:

Heat oil in a large skillet over medium high heat until shimmering. Add all three chopped bell peppers and onion to the hot oil. Cook for about 5 minutes stirring occasionally until vegetables soften and begin to caramelize at the edges. The onions should become translucent. Remove the vegetable mixture and set aside on a plate.

Brown the beef:

Add ground beef to the same pan breaking it apart with a wooden spoon as it cooks. Season generously with salt and pepper. Cook for about 8 minutes until completely browned with no pink remaining. If there's excessive fat drain it off but leave a little for flavor.

Combine and season:

Return the cooked peppers and onions to the pan with the beef. Add cream cheese and stir until it melts completely into the mixture. Pour in ketchup Worcestershire sauce garlic powder and water. Stir everything together thoroughly ensuring the seasonings are evenly distributed throughout the meat mixture.

Create the cheese sauce:

Reduce heat to medium low and let the mixture bubble gently for about 5 minutes until it thickens slightly. The water will reduce creating a sauce that coats the meat and vegetables. Turn off the heat and immediately sprinkle the shredded cheese over the hot mixture. Stir gently until the cheese melts completely creating a gooey delicious sauce.

Toast and serve:

While the cheese melts lightly toast your hamburger buns until golden. This prevents soggy buns and adds texture. Spoon generous portions of the cheesesteak mixture onto the bottom halves of the toasted buns. Add the top buns and serve immediately while hot.

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The cream cheese is my secret weapon in this recipe. I discovered it by accident when I ran out of heavy cream one night and needed something to create a silky texture. Now I wouldn't make these sloppy joes any other way. The way it melts into the beef creating pockets of creamy goodness makes this dish truly special.

Make It Your Own

The beauty of this recipe lies in its flexibility. For a healthier version substitute ground turkey for beef and use reduced fat cream cheese. The flavor profile remains similar with significantly less saturated fat. If you prefer a spicier kick add a diced jalapeño with the bell peppers or include a dash of hot sauce in the final mixture.

Storage Tips

The cheesesteak mixture keeps wonderfully in the refrigerator for up to 3 days in an airtight container. To reheat gently warm in a skillet over medium low heat adding a splash of water if needed to restore moisture. For meal prep freeze portions in individual containers then thaw overnight in the refrigerator before reheating. Always toast fresh buns just before serving for the best texture contrast.

Serving Suggestions

These sloppy joes pair perfectly with crispy baked french fries or sweet potato fries. For a lighter option serve with a simple side salad dressed with vinaigrette. I love setting up a toppings bar with extras like pickled jalapeños caramelized onions hot sauce and additional cheese so everyone can customize their sandwich. For game day gatherings prepare a double batch and keep warm in a slow cooker on the low setting.

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Historical Context

The original Philly cheesesteak dates back to 1930s Philadelphia when Pat Olivieri a hot dog vendor decided to grill some beef and put it on an Italian roll. The cheesesteak became a city staple while sloppy joes gained popularity during the Great Depression as an economical way to stretch ground beef. This fusion dish honors both culinary traditions while creating something entirely new and delicious for modern families.

Frequently Asked Questions

→ Can I use a different type of ground meat?

Yes, you can substitute ground beef with ground turkey, chicken, or even plant-based meat alternatives for a different flavor and texture.

→ What type of cheese works best?

Shredded mozzarella or provolone are ideal, but you can experiment with other melty cheeses like cheddar, Monterey Jack, or Havarti.

→ How do I make the dish spicier?

Add chopped jalapeños, crushed red pepper flakes, or a splash of hot sauce to the beef mixture for a spicy kick.

→ Can I make it ahead of time?

Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 3 days. Reheat it thoroughly before serving.

→ Are there gluten-free options for this dish?

Replace traditional hamburger buns with gluten-free buns or serve the filling over a bed of rice or baked sweet potatoes for a gluten-free meal.

→ Can I freeze the leftovers?

Yes, allow the beef mixture to cool completely before transferring it to an airtight container. Freeze for up to 3 months and reheat as needed.