Philly Cheesesteak Sloppy Joes are Sloppy Joes with all the flavor and ingredients you’d find in a Philly cheesesteak! Your choice of ground meat, mushrooms, peppers, and onions are cooked with flavorful spices and topped with provolone cheese. Serve on toasted buns for a quick and easy dinner!
After making this chicken cheesesteak skillet I knew I had to have another cheesesteak inspired recipe. The ingredients were so basic, yet when they were combined had a ton of flavor.
Since we’re big fans of Sloppy Joes in this house I knew the next “cheesesteak” recipe had to be these Philly Cheesesteak Sloppy Joes.
Sloppy Joes are a great weeknight dinner because you can have them on the table in 30 minutes. They’re also great to make if you’re entertaining because you can easily double the recipe and the prep work is minimal.
Ingredients For Philly Cheesesteak Sloppy Joes
- ground chicken – ground turkey or ground beef be used instead if you prefer.
- yellow onion
- bell pepper – green, yellow, red, or orange bell peppers can be used.
- cremini mushrooms – If you can find cremini mushrooms, white mushrooms can replace them.
- Italian seasoning – This is an unsalted spice blend that usually contains oregano, basil, and thyme.
- garlic powder
- smoked paprika – I love using smoked paprika because of the add flavor and subtle smokiness it adds to a dish. I generally use smoked sweet paprika, but if you want the sloppy joes to be spicy try using hot Hungarian paprika.
- worcestershire sauce
- low sodium chicken broth – If you make the sloppy joes with ground beef use beef broth instead.
- provolone cheese – Shredded or thin slices like you get at the deli counter both work.
How To Make Philly Cheesesteak Sloppy Joes
Philly cheesesteak Sloppy Joes are just as easy to make as traditional sloppy joes. Start by adding the ground chicken, turkey or beef to a large skillet and crumbling it with a potato masher or wooden spoon.
One the meat is crumbled push it to one side of the skillet and then add in the onions, peppers, and mushrooms. Season everything with salt and pepper.
Once the meat is cooked through and the vegettables have softened drain off any excess liquid. Add in the dried spices and worcestershire sauce. Stir together.
Add the cornstarch to the broth and whisk until it’s dissolved. Pour the broth into the skillet and stir. Bring the mixture to a bubble and then lower the heat and coveer the skillet with a lid.
Leet the Sloppy Joe mix simmer for 15 minutes and then top it with the provolone cheese. Cover with the lid again and cook on low just until the cheese is melted.
Philly Cheesesteak Sloppy Joe Variations
- Use ground beef or turkey instead of ground chicken.
- Skip the mushrooms if you aren’t a fan and swap the green bell pepper for a sweeter red one.
- Provolone cheese can be swapped with mozzarella or Monterey Jack.
- Change up the spices. Instead of Italian seasoning, try using an equal amount of chili powder.
- Add a tablespoon of tomato paste if you want some of that intense tomato flavor.
How To Serve Philly Cheesesteak Sloppy Joes
- Serve them as a sandwich on buns. Toasting the buns under the broiler gives them great flavor and helps keep them from getting soggy as quickly.
- Serve the sloppy joes straight from the skillet with your favorite salad on the side. Try serving it with this tomato corn pasta salad or this black bean and corn salsa salad.
- Serve on top of brown rice, quinoa, or egg noodles if you prefer pasta.
More Sloppy Joes Recipes
- Korean Sloppy Joes with Sweet and Spicy Cucumbers
- Italian Sloppy Joes
- Vegan Three Bean Sloppy Joe Sliders
- Lasagna Sloppy Joes
- Buffalo Chicken Sloppy Joes
Did you make these Philly Cheesesteak Sloppy Joes? I’d love if you’d leave a recipe rating and review below.
- 1 tablespoon olive oil
- 1 pound lean ground chicken, turkey, or beef
- 1 cup diced yellow onion
- 1 cup diced bell pepper
- 8 ounces cremini mushrooms, sliced thin
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and fresh ground black pepper to taste
- 1 tablespoon worcestershire sauce
- 1 cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 cup shredded provolone cheese
- 5 buns, toasted
- Heat the olive oil in a large skillet over medium-high heat. When hot, swirl to coat the bottom of the pan. Add the ground chicken to the skillet and use a wooden spoon or potato masher to crumble it.
- Add in the onion, pepper, and mushrooms and season everything with salt and pepper. Cook until the meat is cooked through and the vegetables have softened slightly, about 5-6 minutes. Drain off any excess liquid.
- Add in the Italian seasoning, garlic powder, smoked paprika, and worcestershire and stir everything together. Whisk the cornstarch into the chicken broth until it dissolves and pour it in with the meat mixture. Stir and bring to a gentle boil.
- Cover the skillet with a lid and lower the heat to medium-low and let it simmer for 15 minutes. Top with the provolone cheese and cover with the lid again. Cook for another minute or until the cheese is melted.
Amount Per Serving: Calories: 400Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 81mgSodium: 541mgCarbohydrates: 34gFiber: 3gSugar: 7gProtein: 42g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.