This Sloppy Joe filling is incredibly versatile and can be used on anything and everything from pasta to potatoes.  Here are some fun variations to try because the Philly Cheesesteak filling is SO GOOD, you’ll want it on everything!   

Yes, start by browning the meat, peppers and onions in the Instant Pot in “Sauté” mode. Remove the grease and then add all the remaining ingredients except the cheese.  Cook the mixture on “Manual” for 5 minutes and then do a quick release. Open the lid and the cheese and stir to melt.

Yes, you can certainly make Sloppy Joes in the crockpot, but I prefer just warming the meat filling in the crockpot because crockpot Sloppy Joes tend to have a softer texture, and you still have to brown the meat on the stove first anyway so it doesn’t save any time.

This recipe for Philly Cheesesteak Sloppy Joes includes lots of cheesy goodness – but you can certainly add more!  There are a few ways to add cheese to this recipe: mix cheese directly into the filling, place cheese directly on top of the meat to melt while still in the skillet, place cheese on top of the filling on the buns to melt in the oven or place cheese on top of the meat piled on the bun while it’s hot.

Philly cheesesteak is typically made with juicy, finely chopped ribeye with caramelized onions and bell peppers. There isn’t a specific sauce, but rather plenty of melted provolone or American cheese. In this Philly Cheese Steak Sloppy Joe recipe, however, a sauce is made by simmering the ground beef with beef broth, Dijon mustard, Worcestershire sauce and Italian seasonings. We like our sandwiches saucy and sloppy!  If you’d like even more of a sauce, feel free to go crazy and add a store-bought cheese sauce. 

Cornstarch is the thickening key to achieve the best Sloppy Joes sauce consistency. It is mixed with the beef broth and added to the meat to simmer. Be sure to get rid of the clumps of cornstarch before adding to the skillet.

You can use traditional hamburger buns, pretzel buns, brioche buns, or, if you’ve forgotten the buns, serve extra sloppy and sandwiched in between white bread!

Thinly sliced ribeye steak is the best meat for cheesesteak because it is tender, juicy and flavorful without needing a marinade.  You can certainly use ribeye in this recipe, but for making Sloppy Joes, we prefer less expensive, but still juicy, flavorful ground beef.

There are a few different cheeses that would be tasty: Cheese Whiz, Swiss Cheese, American Cheese, Pepper Jack Cheese or Colby Jack Cheese.

Yes! Traditional Philly cheesesteak sandwiches are served on hoagie rolls making them hoagie sandwiches. Philly Cheesesteak Sloppy Joes are traditional served on brioche hamburger buns.

Technically yes, but that doesn’t mean you should!  Cold Philly Cheesesteaks won’t boast any gooey, melty cheesiness.  They are best served hot so cheese is soft and melty.

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• In a liquid measuring cup (or small bowl), whisk the beef broth, cornstarch and beef bouillon together until smooth. Add to the meat mixture followed by the ketchup, Worcestershire sauce, Dijon and all seasonings.

• Gently simmer over medium heat, stirring occasionally, until most of the liquid has been absorbed, but the mixture is still a little saucy, about 5 minutes.

• Stir in the sharp cheddar cheese until melted. Taste and season with salt, pepper, red pepper flakes to taste (I like more salt). Keep in mind the flavors will be diluted with the cheese and buns.

• Divide mixture between the bottom toasted buns and top each with a slice of provolone cheese. Bake (leaving both top and bottoms cut side up) at 400 degrees F for 5-10 minutes or until cheese is completely melted. Top the sandwiches and serve immediately.

• Is a secret ingredient that adds a complex depth of flavor. Use 1 ½ teaspoons of beef bouillon, better than bouillon, or granulated beef bouillon. If using cubes, use 1 1/2; crush and add directly to the sauce – don’t dissolve in water first.
• Feel free to replace the lean ground beef with lean ground turkey or ground chicken.  To help it taste nice and beefy, omit the salt and add 2-3 teaspoons additional beef bouillon then add salt to taste. This is my secret in all my turkey recipes like my Turkey Chili and Turkey Tacos.
• See post for many more tasty variations and fun ideas how to use the filling such as on potatoes, taquitos, grilled cheese, etc.
• The filling can be prepped completely ahead of time and refrigerated then gently reheat on the stove. The filling can also be added to the slow cooker to stay warm for game time/party time/crowd time or simply ready for dinner/family time with just the lift of the lid. Now just toast those buns and you’re all set! 

• Store the filling separately from the buns in an airtight container in the refrigerator for up to 5 days. 
• The buns and filling freeze wonderfully if kept separate.  To freeze the filling, let it cool completely then transfer to an airtight freezer safe container.  Freeze for up to 3 months. When ready to eat, let meat thaw overnight before reheating.
• Transfer small portions of the filling to a microwave safe dish, heat for one minute, stir then continue to heat at 30 second intervals.
• Rewarm the filling gently in a large skillet, stirring often. Add a splash of water if the filling seems dry.  
• Heat on low for 1-2 hours.