Philly Cheesesteak Sloppy Joes Ingredients
The Philly Cheesesteak Sloppy Joe is the ultimate culinary mashup, blending the smoky, onion-heavy flavors of a Philadelphia classic with the messy, nostalgic comfort of a family-style Sloppy Joe.
While a traditional Philly Cheesesteak uses expensive ribeye, this version utilizes ground beef, making it significantly more affordable and easier to serve to a crowd. The secret is the beef broth reduction: by simmering the meat in broth and Worcestershire sauce, you achieve that “au jus” flavor that makes the original sandwich so iconic.
Why Ground Beef Works
The challenge with ground beef is preventing it from tasting like a standard hamburger. To transform it into a “Cheesesteak” profile, we lean heavily on the “Holy Trinity” of the Flat-top:
- Onions and Peppers: Sautéed until soft and caramelized.
- Acidity: A splash of Worcestershire sauce to cut through the fat.
- The Melt: Using Provolone cheese instead of the traditional Sloppy Joe cheddar.
Recipe: The “Big Philly” Sloppy Joes
The Ingredients
- 1 tbsp Olive Oil.
- 1 lb Ground Beef ($85/15$ recommended for the best flavor-to-fat ratio).
- ½ tsp Salt (plus more to taste).
- 1 Small Yellow Onion, finely diced.
- 1 Green Bell Pepper, finely diced.
- 1 cup Beef Broth.
- 1 tbsp Worcestershire Sauce.
- 1 tbsp Cornstarch (whisked into the cold broth).
- 1 tsp Garlic Powder.
- 6-8 slices Provolone Cheese.
- 4 Brioche or Hoagie Buns, toasted with butter.
Step-by-Step Instructions
1. The Sauté
Heat the olive oil in a large skillet over medium-high heat. Add the onion and green bell pepper. Sauté for 5–7 minutes until the vegetables are tender and the onions are slightly browned.
2. The Sear
Add the ground beef to the pan. Season with salt, garlic powder, and black pepper. Break the meat into small crumbles and cook until no longer pink. Drain off the excess grease, but leave about a tablespoon for flavor.
3. The “Cheesesteak” Sauce
Whisk the cornstarch into the beef broth until dissolved. Pour the broth and the Worcestershire sauce into the skillet. Bring to a simmer. Let it bubble for 3–5 minutes until the liquid reduces and becomes a thick, glossy gravy that clings to the beef.
4. The Melt
Turn the heat to low. Lay the Provolone slices directly over the meat mixture in the pan. Cover with a lid for 1 minute until the cheese is completely molten and draped over the beef.
5. The Build
Scoop the cheesy, saucy beef onto your toasted buns. For an authentic touch, add a few pickled banana peppers or a dash of hot sauce.
Comparison: Traditional vs. Sloppy Style
| Feature | Philly Cheesesteak (Classic) | Philly Sloppy Joe |
| Meat | Thinly Shaved Ribeye | Ground Chuck ($85/15$) |
| Cooking Time | High intensity / Quick | 20 Minutes / One-pot |
| Texture | Sliced and chewy | Saucy and tender |
| Cost | $\$15-\$20$ per person | $\approx \$4$ per person |
3 Tricks for a Better Joe
- The “Cornstarch Slurry”: Never add cornstarch directly to a hot pan; it will clump. Always whisk it into the cold beef broth first to ensure a silky, restaurant-quality sauce.
- The Toasted Bun Barrier: Because this is a “Sloppy” Joe, the juices will soak into the bread. Toasting the buns with a thin layer of butter creates a “crunch barrier” that prevents the bread from getting soggy.
- The Mushroom Add-in: If you want to stretch the recipe to feed more people, add 1 cup of finely chopped cremini mushrooms when sautéing the onions. They mimic the texture of the beef and add an earthy “umami” punch.
The Verdict: This is a 20-minute meal that tastes like it came from a South Philly food truck. It’s savory, rich, and the Provolone provides that iconic “cheese-pull” that cheddar just can’t match.
