Can I make Philly Cheesesteak Sloppy Joes ahead of time?

Yes! Make the filling, cool it, and store it in the fridge for up to 3–4 days . Reheat in a skillet with a splash of broth, then assemble and melt the provolone right before serving.

How do I store leftovers?

Store the filling separately from the buns if you can. The filling keeps well in an airtight container, and the buns won’t get soggy. If you already assembled them, wrap and refrigerate, then reheat in the oven to revive the toastiness.

Can I freeze the filling?

Absolutely. Freeze the cooked filling (without the buns) for up to 2–3 months . Thaw overnight in the fridge and reheat on the stove. Add a little broth if it needs loosening.

What if I don’t have brioche buns?

Use any hamburger buns you like. Hoagie rolls also work if you want a more classic cheesesteak shape.

With 1/4 teaspoon red pepper flakes, it’s mild with a small warm kick. If you’re cooking for sensitive eaters, you can reduce or skip it—and let spice lovers add hot sauce at the table.

Philly Cheesesteak Sloppy Joes: Irresistible 30-Minute Win

Description

These Philly Cheesesteak Sloppy Joes are the ultimate weeknight comfort food—savory ground beef, sautéed peppers and onions, and melty provolone piled onto buttery toasted brioche buns. Ready in about 30 minutes, this cheesy sandwich mashup is family-friendly, messy in the best way, and guaranteed to disappear fast.

Ingredients

Scale

Filling

1 tablespoon olive oil
1 pound lean ground beef
1 small onion, finely diced
1 green bell pepper, diced
4 cloves garlic, minced
1 cup reduced sodium beef broth
1 tablespoon cornstarch
1 ½ teaspoons beef bouillon
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried basil
½ teaspoon paprika
¼ teaspoon red pepper flakes (optional)
¾ cup freshly shredded sharp cheddar cheese

Buns

6 brioche hamburger buns
Softened butter or mayonnaise (optional, for brushing)
6 slices provolone cheese

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Instructions

Preheat oven to 400°F. Split buns and place cut-side up on a large baking sheet. Brush with butter or mayonnaise if desired. Toast for 5 minutes.
Heat olive oil in a large skillet over medium-high heat. Add ground beef, onion, and bell pepper. Cook for about 7 minutes until beef is browned and vegetables are softened.
Add garlic and cook for 30 seconds until fragrant.
In a small bowl, whisk together beef broth, cornstarch, and bouillon until smooth.
Pour mixture into the skillet. Add ketchup, Worcestershire sauce, Dijon mustard, and all seasonings. Stir well.
Simmer over medium heat for about 5 minutes, stirring occasionally, until thickened but still slightly saucy.
Stir in shredded cheddar cheese until melted. Taste and adjust seasoning if needed.
Spoon filling onto bottom toasted buns. Top each with a slice of provolone.
Bake for 5–10 minutes until provolone is fully melted. Add top buns and serve immediately.

Notes

Freshly shredded cheese melts more smoothly than pre-shredded.
For extra flavor, sauté mushrooms with the onions and peppers.
Store filling separately from buns to prevent sogginess.
Filling can be refrigerated up to 4 days or frozen up to 3 months.
Adjust red pepper flakes to control heat level.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Stovetop + Oven
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 520 kcal
Sugar: 6 g
Sodium: 880 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 95 mg