Philly Cheesesteak Sloppy Joes {30-Minute Meal}
Quick and easy, these Philly cheesesteak sloppy joes are going to save dinner night, I just know it. Plus, they’ll be on the table in 30-minutes or less. Yum!
I’m obsessed with new recipes.
Though we have our standby, go-to meals, it makes me a little irritated and grumpy thinking about eating the same things for the rest of forever.

Even with the landscape of blogging changing – and many bloggers (including myself, at times, like with this sour cream banana bread) taking recipes out of the archives and reposting them with a new date – I’ll never be able to give up my love for a brand new amazing recipe.
I had someone say to me the other day that they are overwhelmed by all the recipes coming at them in their feed, google searches and on their screen! They can’t keep up.
And they wished food bloggers everywhere would stop posting new recipes and stick to updating the ones they already have on their sites (kind of a “stick with what you know” type of message).
Of course, I immediately unfriended this person.
Ok. Not really. But I couldn’t believe we had managed to exist on different planets in terms of new recipes vs already posted recipes.
It made me curious to know how YOU feel.
Do you like seeing brand new recipes? Or are you like my friend-who-narrowly-missed-being-unfriended…and do you want to see only archived tried-and-true recipes above sparkly new ones?
Maybe a mix of both?
Just curious. You may not have an opinion, and that’s ok.
I, personally, have an opinion about everything, so if you do have a preference, let’s hear it in the comments below.
These Philly cheesesteak sloppy joes are a NEW recipe.
Yahoo for new recipes! Seriously, love them.
And yes, I know that by using the term “Philly,” I’m opening myself up to some potential criticism here.
Let me assure you that I am NOT claiming these Philly cheesesteak sloppy joes to be just like a Philly cheesesteak sandwich.
They aren’t authentic. You aren’t going to find them in Philadelphia or anywhere close, most likely.
And I promise, I’m not trying to offend a single soul with the title.
With disclaimers aside, let me tell you that what they are is a delicious mashup of Philly cheesesteak flavors stuffed inside a tender bun and smothered in melty provolone cheese.
And they are so, so delicious.
Even better? These delectable little Philly cheesesteak sloppy joes can be on your table in 30 minutes or less (20 minutes if you are totally rockin’ your dinnertime A-game).
It took me a long time to get on board with sloppy joes (think: therapy sessions needed regarding the traumatic sloppy joes of my youth).
But once this classic (and crazy tasty) sloppy joe recipe came into my life, I’ve occasionally lived life on the edge experimenting with sloppy joe flavors.
Like, these turkey and Swiss sloppy joes. At first glance, they seem a little, well, weird.
As in, who would dare throw those flavors into a sloppy joe?
Some of you even expressed skepticism (it’s ok, skepticism is allowed here), but if you read through the recent comments on that post, you’ll see that turkey and Swiss were meant to be sloppy joe flavors (lots of you love this recipe!).
Same goes for Philly cheesesteak flavors. They just work in a sloppy joe.
While storebought buns are going to work JUST FINE here, if you are in the market time-wise to get homemade buns on the table, these French bread rolls or their fluffy whole wheat counterpart are my go-to for recipes like this.
I roll pieces of dough (about 3 ounces in size) into balls and then flatten slightly with the palm of my hand.
Let rise. Bake.
And just like that, you’ve got yourself some homemade buns that will seriously rock your world.
I freeze these baked (and cooled) rolls all.the.time.
The ones you see pictured in this post were frozen and defrosted and lightly warmed for the express purpose of using them for the Philly cheesesteak sloppy joes.
Ok, now get your sloppy joe on! This Philly version is worth the throwback to the good ol’ days of sloppy joes for dinner. Hope you love them!
What to Serve With This
- Green salad or this Amazing Romaine Salad
- Homemade Tater Tots or Baked Cheesy Zucchini Fritters
- Fresh fruit and/or vegetables
One Year Ago: Simple Creamy Chicken and Wild Rice Soup
Two Years Ago: Perfect Pumpkin Chocolate Chip Cookies
Three Years Ago: Dinner in a Pumpkin
Four Years Ago: Overnight Steel Cut Oats
Five Years Ago: Cinnamon Apple Cider Muffins
Philly Cheesesteak Sloppy Joes
Ingredients
- 2 pounds lean ground beef or ground turkey
- ½ cup chopped yellow or white onions, about 1 small-medium onion
- ½ to ¾ cup chopped green bell pepper, about 1 large or 2 small-medium peppers
- 8 ounces (227 h) white button or baby bella mushrooms, stemmed and finely minced (see note)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup (36 g) all-purpose flour
- 1 ½ cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- ¼ cup BBQ sauce (see note), use a brand/recipe you love
- Provolone cheese slices, for serving (or other cheese of choice)
- Buns, for serving (see note for my go-to homemade recipe/method)
Instructions
- Heat a large, 12-inch nonstick skillet over medium heat and add the meat, onions, bell pepper, mushrooms, salt and pepper. Cook, stirring often to break the meat into small pieces, until the meat is evenly and completely cooked and the vegetables are tender, 5-10 minutes. Drain excess grease.
- Sprinkle the flour over the meat/veggies and stir to combine. Cook the mixture over medium heat for 1-2 minutes, stirring often (this helps cook out the flour taste).
- In a bowl or liquid measuring cup, whisk together the beef broth, Worcestershire sauce, and BBQ sauce.
- Over medium heat, gradually add the sauce mixture to the skillet, stirring with a wooden or silicone spoon or spatula. Bring the mixture to a simmer and cook for 4-5 minutes until bubbly and thickened. Add additional salt and pepper to taste, if needed.
- Serve the sloppy joe mixture on buns topped with a slice of provolone cheese (or other cheese of choice). For a meltier cheese, place the assembled sloppy joes in a 350 preheated oven for a few minutes before serving.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
I haven’t tried this yet but will. My comment is, we read blogs for new recjpes so why shouldn’t you also like to try new recipes? Keep up the good mix of new and old.
I absolutely neeeeeed new recipes often but find myself equally excited about oldies but goodies that have been forgotten. I have 10 kids and my husband has gluten and dairy allergies so I am constantly adjusting our menu. I cannot tell you how much I rely on your site for help!! Please keep both new and old coming; my life depends on it!! ;>)
Easy and delicious!
Thanks, Kelsey!
I made these tonight and everyone, wife included, said it was the BEST meal we’ve had all week! Even our oldest who hates mushrooms gobbled it down. We printed it right away after supper and added it to our family cook book.
Woohoo! Glad it was a hit, Jared! Thanks for letting me know. 🙂
I’ve told you before (via email) that you are the source for probably 95% of new recipes I try, and they are all solid! I make things like eggs and toast a couple of times a week and then I try new things most of the other nights. So keep the new ones coming! I often wonder, though, where you get your recipes from since all of mine are from you. 🙂
I absolutely love new recipes. So happy not to be making what I grew up with. I am so grateful that cooking has changed so much. I would love to see Julia Child’s reaction to all the blogging and cooking shows! Bring on the new recipes!
Love a mix. I love when you highlight old recipes and update anything you do the same or different. I don’t feel overwhelmed by new recipes because I do what works for my family and introduce new ones when it works.
I’m excited to try the buns.
I love new recipes, but I wouldn’t mind seeing older ones updated for the Instant Pot, etc.
This recipe is a definite crowd pleaser! ALL of my kids loved it! (That never happens.) It was hearty and delicious and perfect for feeding a crowd. Yummy!
I love it when everyone is in agreement, Dani! Thanks for letting me know!
Love new recipes a lot! But wouldn’t mind being reminded about recipes from the past!
I’m a little late with my comment. I enjoy new recipes. I look forward to trying this recipe. But I also don’t mind when you re-post older recipes. It might be a recipe that I have missed, or one that I haven’t tried yet. This is my favourite website for recipes. If I feel like making something, or if I have an ingredient that I need to use up, I will often just do a search on your site and find just what I am looking for. I have been following for years and your recipes almost always turn out great when I make them. I appreciate that you cook without alcohol, or fancy ingredients which would be hard to find. The recipes that I make from your site usually get rave reviews all around. I can trust that the recipes are tested until they are just right. Thanks for all you do.
I think you strike a really good balance with mostly new content and the “Recipes the World Forgot” series! I also really like that when you repost recipes, you tell us what changes you’ve made over the years and why. I make your recipes all the time, and I’m so thankful for all the work you put into them!
Also, sloppy joes and Philly cheesesteaks are two of my favorite things, so I’m super excited to try these!
New! I can always check back (and I frequently do!) for something else I’m looking for, that’s what your search bar is for, right?
Ok Mel, I am kind of dying that someone said that to you!!! What? Do they even know who you are???!!! So I will just add my opinion to the many others already here because I love you so. Your new recipes are the BEST! It always makes me happy when I get an email with your newest post and I see another recipe that looks amazing that I’m excited to try! I think I’ve told you this before, but when it’s a recipe I am interested in trying (which from you it usually is) I print it off and it goes in my “to try” stack, once I try it and if I want to make it again (which I usually do) then it goes in a plastic page in my recipe binder. You would laugh if you saw my stacks, they are neatly organized with labels and paper clips and binder clips, but my desserts stack is way bigger than my main dish or anything else stack! I just told my husband the other night, as I was going through them deciding what I needed to try soon, that I’m just worried I’m not going to have time to make all the cookies and desserts I want to try before I die! I know you share the same concern! I am always super pleased when I get to making a new recipe right away (like last week with the quinoa bake! Life saver!) So yes, you new recipes are a huge highlight in my life! And as far as old recipes, I totally support you going back and updating old ones and resposting them, especially since I am a photographer and I totally notice the quality of your photos, so I get that you want to update photos of old posts before you had the food photography down as amazingly as you do now! And also I know that you’ve got a lot of good stuff that people new to your blog may not see. I’ve been with you for years, (I can’t remember when I found you, now you are just part of my life!) But when you post ones from back in 2009-2010 ish then they are usually new to me too.
Also I will just say that when food blogging became so huge, that I quickly learned there were only a small handful of blogs that I really needed to follow, so if people are overwhelmed, they need to just stop paying attention to so much! Not all recipe on the internet are worth your time people! I don’t even use pinterest for finding recipes because you are my go to for recipes. You give us plenty of new amazing content and if I do need to look for something specific, I search your blog first. Kate and Sara are a second go to for me, love those girls too, but I’ve found myself making more of your recipes over the years. Phew, that turned into a novel! I will feel a little better now. 🙂
I like trying new things and like to be reminded of ‘old’ good recipes too. You never disappoint Mel!
I love old and new recipes. And you are my go to for basically like every recipe I use. 🙂
I will say that sometimes I spend over an hour in the kitchen and then I realize that had I given my kids apple slices and cheese or cereal they would have been just as happy with dinner. Really they just want ME, and my time. So, having said ALL of that – I would love more recipes that come together in a few minutes – you know, like who needs a recipe for a fancy PB&J or scrambled eggs and toast.? Well apparently I do – because my kids don’t care, but I would love my super simple dinners to be a bit more exciting so if you ever need an excuse to post super duper simple recipes then I’m your gal.
I love both old and new. Also, remember that to those of us who have relatively recently found your blog the older recipes are new to us! And just wonderful in my opinion. I have to be careful though that my husband realizes that what’s an old recipe to me is one of mine. I made a meatball recipe that I’ve made for years (basically just a low carb version using egg and spinach as the binder) and what does he say but “Is this one of Mel’s?)! I was glad he liked it so much though
Haha, that made me laugh, Lori – but I’m sorry for you! I hope you let him know right away his error. 🙂
I love new recipes and ideas, and old favorites! For this reason I enjoy your recipes the world forgot posts, and I also don’t mind an occasional update/repost with new pictures, etc. As long as you acknowledge that it’s an old recipe. I loathe bloggers putting an old post on their homepage. No date, no acknowledgement, but then you see comments from 2011… annoying. Just be real. I know you will! Thank you! It’s a little thing, but I appreciate that your posts still have a date at the top. I know some bloggers have done away with that for some reason, but it irritates me. Another point for Mel 🙂
Ok, first, I realize I misspoke yesterday in my comment about Facebook existing solely for ‘new’ recipes – mostly because ALL recipes seem new to me when I see them on Facebook! I may have seen it in your blog years ago, but it’s likely/possible that I forgot about it entirely in the deluge of other stuff! SO there really aren’t any ‘old’ recipes in my tired old mind – all things are new again to me!
And SECOND – I made these sloppy joes last night and they are GAME CHANGERS!!!!! I normally wouldn’t give a 5 star review to a sloppy joe-type recipe, but these deserve it 100%! I made the suggested homemade rolls (which are also a keeper – I’ve never had luck making my own hamburger buns, they’ve always been too hearty rather than soft and puffy, but these were perfection! Next time I’m going to try an egg wash and a sprinkling of sesame seeds!).
Once again, thank you for the wonderful recipes – old, new, I could care less – just keep ’em coming!!!
I’m so happy you loved these, Amy! I agree, normally sloppy joes aren’t in the five-star category, because they are so humble! But I agree that these are winners.
since I’ve been following your blog from the beginning (it’s my fave!), I really appreciate seeing a few of your old recipes highlighted and hearing that you still love them and use them. It’s like they’re getting an extra “tried and true” vote. Like the sour cream banana bread, I hadn’t made it until you featured it again this week…and I finally made it and LoVEd it! But the fresh and new recipes we also love and keep me checking your blog everyday. ;o)
I like seeing new recipes, because I go to food blogs for new ideas. I personally think you’ve found the perfect solution–Recipes the World Forgot. It highlights old recipes and gives new and old readers a chance to look back on them. I also don’t mind themed posts with lists of ideas for certain times of year or holidays.
New, new, new recipes! An occasional repost is fine, but I’m looking for variety, not stability, in my eating adventures.
New recipes ALL the way!!! I am always on the hunt for new recipes.
I do like your “Recipes the World Forgot” posts every so often too, because I do forget about/miss some!
However, I wouldn’t visit a blog that just updated/reposted old recipes all of the time.
Mel,
I like new recipes, because I can always look at your website and get the old ones. I don’t have a lot of time to track new recipes down myself, and you have already filtered them for me. I look at your menus and get ideas and then remember some of the older recipes I tried and liked. I have made so many things from your blog over the years, you are a part of our family.
Thanks so much.
And I am going to try these sandwiches this week. 🙂
I am so with you! I love new recipes! I like to have a rotation of recipes we like especially for those crazy days, but i love experimenting and trying new flavors! My only thing is that I always seem to be trying new recipes when we have guests over or we have to take a dish somewhere. Probably not the best time to experiment…haha I guess my thought process is: I can get a lot of different feedback from other people! 🙂
Ha! I’m so much the same way. It’s backfired a time or two, but for the most part, it’s kind of fun to try new recipes on company as long as I feel like there’s a moderately successful chance of the recipe working out.
Mel, without a doubt, you are my tried and true for any recipe, new, old and updated! I can’t wait to try these Sloppy Joes and thank you for making my life so much easier and so much more appreciated (my husband & family loves you too Mel LOL)!
Thank you so much, Nancy!!
I like both! I honestly rarely search via google or even Pinterest these days for recipes. I head to my fav food blogs, there are about 3 – yours included, and search them directly for what I’m looking for. Yours is my fav for trying new recipes and I love that they’re tried and true. Keep on doing what you’re doing!
Thanks, Leanne! I’m glad you love trying new recipes (I’ll never stop posting new ones, because I’m the same way!)
I love being reminded of recipes you love that I have forgotten about (love your “recipes the world forgot about” series) but most of the reason I take time to visit blogs is to get some new ideas. I love new recipes, especially from you because I know my family will love them if your family signed off on them. Trying new recipes is a family tradition here. We all try the dish and give it a rating 1-10. Everyone gets to be a food critic! Keep the recipes coming…everything you recommend is delish!
I too am obsessed with new recipes. It’s silly to complain about a plethora of new recipes. Those grumpy gals should just stick with their tried and true standbys and encourage the more adventurous among us as we experience the delight (or disaster!) of some new combination of flavors that we had never thought of before! So there, grumpy gals!
I love both! Your site is an amazing combination of both. Thanks for all that you do and keep up the good work!
I love new and different recipes. That is why I follow blogs. My family jokes and says I don’t cook anything twice!
I depend on you for new recipes!!! Especially family friendly recipes. Please don’t change!
New recipes!! Your search tool works great and I can look through the old ones any time I want.
saw your recipe this morning and made them tonight… delicious! i love recipes (old and new). besides, what might be a repeat to some, might be new to someone else. thanks for sharing all of your recipes 🙂
So happy you liked the sloppy joes, Heather!
This quote is about friends, but i think it could also apply to recipes: make new friends, but keep the old. One is silver, the other is gold.
I like both but the longer I cook, I discover I can detect if a new recipe is so similar to something I already make, I stick with what I know. I’m a better estimator now of what my family will or won’t like.
New please! I love your forgotten recipe posts too though so reminders of one’s we love is great too.
I prefer new posts for recipes on your blog and here’s why, if your blog was a cookbook it would be the one sitting out on my counter, dogeared, bookmarked, and creased, etc., I go through your recipe archives a lot and it’s usually your site I go to if I’m looking for something in particular. I probably make at least five things from your site a week, I have a bunch of the recipes memorized because I make them so often. I’ve made the Russian Potato Soup four times in the last two weeks it’s one of my husband’s favourites! But, I love seeing an email showing me you have posted something new. Thank you, for providing all of us with such great food and advice!
I couldn’t wait to make these sandwiches after seeing a picture of them in one of your recent newsletters. So glad you posted them today because that’s what was for dinner. I had everything but the provolone, so I used american cheese, which was really good (I also used dark meat turkey). We loved them so much. I served them on some soft potato rolls and the sauce just sort of sunk in there–yum. I love all three of your sloppy joe recipes!!! I am partial to the new recipes, but every time I get a post from you in my inbox is a great day. Love hearing what you have to say and your funny, sweet style. I really enjoy the Recipes the World Forgot posts as reminders of oldies but goodies, too. Basically I love everything!
I’m so happy you loved these, Teresa! Thanks for making them so quickly and taking the time to chime in and give a review.
New recipes all the way! I figure if I have to make dinner every day for the rest of my life, I need all the new recipes I can get! We have our tried and true recipes that make it to the table regularly, but I NEED new ones to keep me excited about feeding everyone every day! You’re doing an amazing job! I’d be lost without you and your site! ❤️
Mel, I love the new recipes, but I also love the old. Often times the old recipes reminds me of things I meant to try, but forgot about. Also, if it is a recipe that you reintroduce, I think it must be special so I really, really need to make it. Like you, I love food! I am so appreciative of all you do! Thank you, Mel.
Here’s how I feel:
1. I adore your site. I’ve always loved cooking but you make dinner an actual thing on my table.
2. I love your writing. So you can write about cheese and crackers and I’ll be happy.
3. Your new recipes are great.
4. I like it when you update your old recipes with new notes and photos.
5. Keep posting your older recipes on facebook! I get so many dinner ideas that way.
6. Thank you for all the time and care and openness you share.
New recipes for President! 🙂 I do like your Recipes the World Forgot posts, but I love getting new recipes most of the time. I have stopped going to some of my go-to food blogs as often because every couples recipes is a throwback. New recipes make me excited about cooking.
I started my comment at 6:30 this morning and I’m finally getting around to finishing it and sending it. First of all we LOVE the turkey and swiss version….. We LOVE both versions of the french bread rolls (all white… when I’m feeling crazy… and all wheat when I’m feeling “healthy” and a combo of the 2 for balance) there are almost always one or the other in the freezer or “in the works” of being made. I’m super excited to try this version of sloppy joe’s and that it’s a 20 min. meal. And I am totally in the camp of Loving the re-visiting of the old recipes AND the loving of NEW recipes!! You have the perfect mix of both… and I will always love you for that!! I’m going to throw together some rolls and give these a try right now… I’ll check back later a give my review..
PS my husband requested I make his favorite fall treat Pumpkin cheesecake crumble bars, so I’m working on them too!! Thanks for keeping our tummies happy around here.
I hope you love these ones, Helen! You are awesome. Thanks for commenting!
Made them Monday night!! Loved them!! Another Winner!! On a side note about the rolls (whole wheat french bread rolls) … I made them too … a quadruple batch. so we could eat the sloppy joes on fresh buns. I did something I rarely do…. because I’m so lazy (read: in a hurry) I actually got my scale out (the kitchen scale you have recommended) and I weighed every single bun .. Followed your suggestion and made all the buns 3 oz. I ended up with 24 buns .. exactly 3 oz each AND 32 rolls exactly 2 oz each. So for your gee whiz file (or anyone else that is wondering ) That’s what you can do with a quadruple batch of the roll recipe and now I have freezer full of buns and rolls for the next couple of weeks. I think I may be sold on the weight thing. It definitely played into my obsessive compulsive nature.. which I normally fight… But I sure had some serious satisfaction in how perfectly they turned out being measured.. 🙂
Wow, thanks for returning and reporting on the research of weighing out the dough and how many you ended up with! That’s a lot of rolls! 🙂
I am in the BOTH category. I LOVE new recipes but I love when you repost old ones because then I know you must really love that recipe (and therefor I must really love it too) — your opinions are like gold around my kitchen!
Haha, thank you! I DO tend to have strong opinions, but hopefully they lead you to good recipes! 🙂
I love new recipes! Not every recipe is going to jive with everyone (especially if you have kids…or food intolerances…) and if I wanted to see repeats, I’d stop looking at blogs and cookbooks (okay, really I just look at your blog…). Seriously, I cook every. single. day and might get a break just once or twice a month, and I need new ideas sometimes. Because honestly, sometimes it seems like I cook the same thing over and over, even though I know full well it’s been a whole month since I’ve made a given dinner. So, I say new recipes are awesome! Of course, I love it too when you highlight something from the archives with a helpful facelift (instructions for slow cooker, or alternative proteins or whatever). Thanks for your amazing blog!
Oh, I hear you, girl. Sometimes cooking dinner for a family feels exactly like Groundhog’s Day.
I like both. Comfort foods are called comfort foods for a reason. Those tried and true recipes are easy to shop for and easy to make. Plus, I LOVE your best recipe collection. But I do enjoy trying new things. I probably make 2-3 new recipes a week and the rest are one’s I know my kids are going to eat.
Thanks, Nancy – I go to my Best Recipe page time and time again just for my own resource. It really is a list of our very favorites.
I love all your posts, old and new recipes, lifestyle, gift guides, etc! I like new recipes, but also enjoy seeing which old ones you keep on making through the years. Thanks for all your posts!
Thanks, Lucy! Sounds like most of us are on the same page – old is fine as long as there is a good, strong emphasis on new recipes!
I love new recipes! I love your site and all your food!! I tell everyone about you and they all love you too!
Thanks, Megan!
I’ve been following you for about 7 years now and have loved every one of your recipes. Honestly, it was you that made me understand how to make yeast doughs. I never made, or thought I could make ,bread from scratch. I’m a carrot cake purist like you…no nuts, raisins or pineapple and your unbelievable carrot cake blew my mind. So many of your recipes have wowed me. Anytime I say I want to make (blank) I always see if you have a recipe for it first. I guess my point is as long as you’re posting it ,new or old, I know it’ll be delicious.
What she said!! Mel–You are a household name in my family. I always come to your site first when making something new. Even my husband has subscribed to your emails, and he forwards the ones he’s most interested in to me. New or old, keep up the great work!
Gigi! What a sweet comment. Thank you! I love that you have gained so much confidence in the kitchen over the years. You are awesome!! Thank you so much.
Leanna – thank you to you as well! I love your husband’s system of letting you know which recipes should go on the menu. That is awesome. 🙂
Love love NEW recipes! 🙂
Me, too!