Philly Cheesesteak Sloppy Joes combine the cheesy goodness of a Philly Cheesesteak and the easy classic Sloppy Joe. It is the best of two worlds, combined!


1 pound 453.6 g lean ground beef

1 small yellow onion diced

1 small green bell pepper seeded and diced

8 ounces 226.8 g brown mushrooms, minced

2 tablespoons 34 g ketchup

1 tablespoon 17 g Worcestershire sauce

1/2 teaspoon 3 g Kosher salt

1/2 teaspoon .9 g fresh ground black pepper

1 tablespoon 9.38 g cornstarch

1 cup 240 g beef broth

8 ounces 225 g Provolone cheese slices, chopped

6 hamburger buns toasted





In a cast iron skillet over medium-high heat, cook the beef until no longer pink, breaking up large crumbles with the back of a wooden spoon. Use a slotted spoon to transfer the beef to a paper towel-lined plate.

Reduce the heat to medium.

To the fat still in the skillet, add the onion, bell pepper, and mushroom. Cook until softened. Stir the beef back in with the vegetables.

Stir in the ketchup, Worcestershire sauce, salt and pepper. Let cook while preparing the slurry. Prepare the slurry by stirring the cornstarch with the broth in a small bowl until smooth. Pour into the skillet and mix to combine. Allow the mixture to boil until most of the liquid evaporates.

Off the heat and add the cheese. Stir until the cheese has melted. Serve warm in between toasted hamburger buns.