Philly Cheesesteak Sloppy Joes

Blog_January 29, 2013

I’m a pretty big fan of sloppy joes. Much like meatballs (love those too!), you can make many varieties of the same dish, quickly and easily. Swap out beef for turkey, turkey for buffalo, add any sort of vegetables, cheese, seasonings … the flavor experimenting is endless.  I’ve seen several forms of this recipe but always thought they called for too much liquid and too few vegetables, so here’s my take. My husband and I both had two … so they met the taste-test! I love when I can “sneak” vegetables into a meat dish. The only thing I forgot, and think would be great, are jalapeno slices – add those if you want some heat!

Philly Cheesesteak Sloppy Joes

Recipe Type: Dinner
Cuisine: American
Author: Q&DK
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4-6
  • 1 tbsp. olive oil
  • 2 lbs. ground beef
  • 1 sweet onion, chopped
  • 1 green pepper, chopped
  • 6 oz. mushrooms, chopped
  • Jalapeno slices (optional, to taste)
  • 1/2 cup A-1 steak sauce
  • 1/2 cup beef stock
  • S/P
  • Rolls
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 cup milk
  • 1 cup provolone cheese, shredded
  1. In a large skillet heat the oil over medium-high heat and add the beef. Cook until browned, about 10 minutes. Add the onion, pepper, mushrooms, and jalapeno (if using) and cook about 5 minutes until tender. Drain any excess liquid.
  2. Stir in the steak sauce and broth; season with S/P. Bring to a boil and cook for about five more minutes, until the mixture is slightly thickened.
  3. While the beef finishes cooking, melt the butter in a small saucepan over medium-high heat. Stir in the flour. Whisk in the milk, bring to a simmer and let thicken. Remove from the heat and stir in the shredded cheese.
  4. Toast the rolls and fill with the hot beef mixture. Top with the cheese sauce.
*You can easily substitute turkey or buffalo for the beef. *For the best cheese sauce, I suggest using whole milk and cheese. If you prefer, you can also simply use provolone slices and melt when you toast the rolls. *You can use any variety mushrooms; I liked baby bellas in this recipe.