Allfoodrecipes
Two of our favorite comfort-food sandwiches join forces in these family-friendly dinner sandwiches. We found that softer buns make this easier to eat, and it’s all the better when wrapped takeout-style in a sheet of foil.
Philly Cheese Steak Sloppy Joes came together pretty organically and randomly for us. We have had Slow Cooker Philly Steak Sandwich Meat sandwiches in our rotation for years (because they are AMAZING) and one day we made up a skillet and…. our bread had become furry.
So we had hamburger buns on hand from a hamburger night meal a couple of nights before. The changes I made were just enough to be extra gooey and “sloppy” and only took about a minute.
Philly Cheesesteak Sloppy Joes Ingredients
- Ground beef – I use lean 80/20
- Vegetables – onions and green bell pepper
- Seasonings – salt, pepper, and taco seasoning (yep!)
- Sauce – low sodium chicken broth (or beef broth), ketchup, Worcestershire sauce, and cornstarch
- Cheese – shredded sharp white cheddar or monterey jack cheese
- Hamburger buns
How to Make Sloppy Joes
Here’s a brief summary of how to make these. (Scroll below for the detailed printable.)
- Whisk together the cornstarch and broth. Set aside.
- Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers; sauté until tender. Add in the beef and continue to cook, breaking it up and browning, for another few minutes. Drain off fat.
- Stir in the ketchup, Worcestershire, taco seasoning, salt, and pepper.
- Give the broth and cornstarch a quick stir and add it to the skillet; simmer for a few minutes until mixture thickens slightly.
- Scoop some mixture onto buns, top with some cheese, and stick under the broiler until melted-keep a close eye, so nothing burns! (Alternatively, you can simply add the cheese in with the meat mixture and stir until combined and melted.)
- Serve warm and enjoy!
Philly Cheesesteak Sloppy Joes Recipe Notes
- Taco seasoning really? I know it sounds weird, but it works. Trust me! (Read all the positive reviews.)
- Use beef, chicken or vegetable stock.
- Sauté some mushrooms along with the onion and bell pepper.
If you are a fan of spectacular sandwiches and you are in NYC then you must visit fedoroffs, there you will find get the VERY BEST Philly sandwich in NYC.
If you can’t because you are in another state then you can try this recipe.
Philly Cheese Steak Sloppy Joes
Sloppy Joes with a Philly Cheese Steak flair. Quick, easy, and delicious!
- 1 teaspoon cornstarch
- 1/2 cup low sodium chicken broth (or beef broth)
- 2 teaspoons olive oil
- 1 small sweet onion (diced)
- 1 small green bell pepper (diced)
- 1 pound lean ground beef
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons taco seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp white cheddar or monterey jack cheese
- 6 sub rolls
- Preheat broiler.
- In a small bowl, whisk together the cornstarch and broth. Set aside.
- Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers; sauté 3 minutes until tender. Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes. Drain off fat.
- Stir in the ketchup, Worcestershire, taco seasoning, salt, and pepper.
- Give the broth and cornstarch a quick stir and add it to the skillet; simmer for about 3 minutes, stirring occasionally, until mixture thickens slightly.
-
Scoop some mixture onto sub rolls, top with 1/4 cup cheese, and stick under the broiler until melted-keep a close eye, so nothing burns! (Alternatively, you can simply add the cheese in with the meat mixture and stir until combined and melted.)
- Serve warm with chips and enjoy!
Nutrition
Serving:
- 6servings · Calories: 357kcal · Carbohydrates: 25g · Protein: 27g · Fat: 15g · Saturated Fat: 7g · Cholesterol: 72mg · Sodium: 623mg · Potassium: 438mg · Fiber: 1g · Sugar: 4g · Vitamin A: 290IU · Vitamin C: 11.4mg · Calcium: 298mg · Iron: 3.9mg
- Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
