Cheesy Philly Sloppy Joes (Printable)

Ground beef, peppers, onions, and melted provolone on toasted brioche buns. A cheesy Philly-Sloppy Joe fusion.

# 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

# How-To 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 liquid reduces and the mixture thickens slightly.
05 - Reduce 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 beef mixture together until well-combined and creamy. Spoon generous portions onto the toasted buns. Garnish with chopped parsley or sliced jalapeños if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It gives you the messy, reckless joy of a Sloppy Joe with the smoky, cheesy depth of a Philly cheesesteak, no grill required.
  • The whole thing comes together in under forty minutes with one skillet and zero fancy technique.
02 -
  • Do not skip toasting the buns or you will end up with a soggy mess in your hands before the second bite.
  • The filling thickens as it sits off the heat, so if it looks a little loose in the pan, give it a minute before spooning.
03 -
  • Use a lid to trap steam when melting the cheese rather than stirring it in while the heat is high, which can make it grainy.
  • Let the beef sit undisturbed for the first two minutes of cooking so it actually browns instead of steaming in its own juices.

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