Philly Cheese Steak Joes

This cheesy and savory sandwich hits that perfect comfort food spot combining the bold seasoned beefiness of a Philly cheese steak with the saucy indulgence of a classic sloppy joe. It is one of those quick weeknight meals that still feels like a treat when you serve it hot and melty straight from the oven.

I first made this after a long workday when I needed something hearty and fast and now it is my go to whenever the fridge looks a little empty

Ingredients

• Ground beef: adds rich beefy flavor with just enough fat to keep things juicy
• Onion: sweetens and softens the mix while giving body to each bite
• Green bell pepper: adds crunch and a mild tangy flavor for contrast
• Garlic: boosts savory notes and rounds out the aromatics
• Butter: brings a layer of richness and helps the vegetables sauté evenly
• Ketchup: gives sweet tang and helps create the signature sloppy texture
• Worcestershire sauce: offers depth and umami to tie flavors together
• Salt: balances the mix and enhances the overall seasoning
• Black pepper: adds a mild kick and earthiness
• Cornstarch: thickens the sauce so it clings to the filling
• Beef broth: adds moisture and a savory backbone to the mixture
• Hoagie rolls or buns: serve as the sturdy but soft base to hold everything
• Provolone cheese: melts beautifully and adds creamy saltiness

Step-by-Step Instructions

Sauté the Ground Beef:

Cook ground beef in a hot skillet using a wooden spoon to break it up. Continue stirring for five to seven minutes until completely browned and no pink remains. Remove from heat and transfer the meat to a plate but keep the juices in the pan.

Prep the Vegetables:

While beef cooks slice your onion and bell pepper into thin strips and finely mince the garlic. Having everything ready ensures a seamless cooking process.

Cook the Vegetables:

Add butter to the same skillet over medium heat. When melted toss in the sliced onion bell pepper and garlic. Stir occasionally and cook for four to five minutes until vegetables begin to soften and the onion turns translucent.

Mix the Sauce:

In a separate bowl whisk together ketchup Worcestershire salt pepper cornstarch and beef broth until smooth. Make sure the cornstarch is fully dissolved for even thickening.

Combine Ingredients:

Pour the sauce into the skillet with the vegetables and stir to coat. Return the cooked ground beef to the pan and mix everything well. Cook for two to three minutes until the sauce thickens and evenly coats the meat and vegetables.

Toast the Bread:

To give the rolls extra structure place them cut side up under a broiler for about one minute. Keep a close eye to avoid burning.

Assemble the Sandwiches:

Place a slice of provolone on the bottom of each roll. Spoon on the beef and vegetable mixture then top with another slice of cheese if preferred.

Melt the Cheese:

Put the open sandwiches under the broiler for one to two minutes until cheese is melted bubbly and lightly browned. Serve immediately while hot.

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I always smile when I see my kids fighting over who gets the cheesiest sandwich and it reminds me of the first time I tested this recipe on a rainy Sunday afternoon when all we needed was a warm handheld meal

Storage Tips

Store leftover filling separately in an airtight container in the fridge for up to three days. Reheat gently in a skillet or microwave. Assemble sandwiches just before serving to keep bread from getting soggy.

Ingredient Substitutions

Ground turkey can replace beef for a leaner version. Cheese whiz is a fun authentic Philly twist instead of provolone. Red bell peppers bring a sweeter contrast if you prefer milder heat.

Serving Suggestions

Pair with a crisp green salad or baked potato wedges for a complete meal. Add pickled jalapeños or banana peppers on the side for a little zing.

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Cultural and Historical Context

The sloppy joe originated in mid century America as a diner staple while the Philly cheese steak grew out of the street food scene in Philadelphia. This hybrid combines two regional icons into one deliciously messy creation.

Recipe FAQs

→ Can I use ground turkey instead of beef?

Yes, ground turkey works well. It’s leaner, so consider adding a bit more seasoning or butter for richness.

→ What type of cheese melts best for this sandwich?

Provolone is classic for its mild meltability, but you can also try mozzarella or cheese whiz for a different twist.

→ How do I prevent soggy bread?

Toasting the rolls before filling them helps create a barrier that keeps the bread from becoming soggy.

→ Can I prepare the filling in advance?

Yes, the beef mixture can be made ahead and refrigerated. Reheat gently and assemble fresh before serving.

→ What sides go well with these sandwiches?

Try serving with fries, a crisp salad, or coleslaw for a complete and satisfying meal.

→ Is this dish freezer-friendly?

The meat mixture freezes well. Cool completely, then store in an airtight container. Reheat and assemble as needed.