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Philly Cheese Steak Sloppy Joes are packed with all the flavors of the iconic sandwich but made weeknight simple and extra comforting. You get tender steak or beef, melty cheese, and saucy goodness piled high on toasted buns. This recipe is my secret weapon when I want something nostalgic and crowd-pleasing yet fuss free. The bonus batch of chocolate chip cookies makes it a complete treat for friends and family.
I whipped this up for a hungry crowd during the playoffs and my kitchen turned into the ultimate hangout spot. Even picky eaters came back for seconds and asked for the recipe.
Ingredients
- Thinly sliced ribeye or sirloin: finely chopped or swap ground beef for a quick fix choose well marbled beef for the best flavor
- Vegetable oil or butter: for rich flavor use butter for extra depth or oil for a lighter feel
- Medium yellow onion: adds sweetness and aromatics pick firm onions with no soft spots
- Green bell pepper: brings crunch and color bright green peppers are freshest
- Cremini or button mushrooms: for umami meaty bite buy fresh dry mushrooms and slice just before cooking
- Garlic: minced for fragrance and punch always use fresh garlic over jarred for best taste
- Ketchup and tomato paste: add body and tang use good quality ketchup and thick tomato paste
- Beef broth: for a savory base choose low sodium broth to control seasoning
- Worcestershire sauce: for complex savory notes a must for depth
- Dijon mustard: for brightness and a subtle kick use real Dijon not yellow mustard
- Light brown sugar: rounds and balances acidity optional but highly recommended
- Kosher salt and freshly ground black pepper: for seasoning taste as you go
- Crushed red pepper flakes: for gentle heat totally optional
- Provolone or American cheese or Cheddar or Cheez Whiz: the finishing touch classic provolone melts best
- Hoagie rolls or sturdy burger buns: the vehicle for all that flavor pick sturdy buns to avoid sogginess
- Unsalted butter: softened for bun toasting gives golden edges and buttery flavor
- Semisweet chocolate chips and optional nuts: for the cookie dessert choose real chocolate for ultimate gooey cookies
Step-by-Step Instructions
- Prep the Ingredients:
- Chop steak or beef finely dice onion and bell pepper slice mushrooms and mince garlic set butter and oil aside. Preheat oven to three hundred fifty degrees if warming rolls or baking cookies.
- Brown the Meat:
- Heat a large skillet over medium high and add oil or butter. Add chopped beef sprinkle with kosher salt and black pepper then cook until mostly browned. Break up meat as it cooks leaving some fat for flavor.
- Saute the Vegetables:
- Push meat to the side and add the onion bell pepper and mushrooms to the skillet. Cook until they soften and become fragrant about five to seven minutes. Add minced garlic and stir just until you smell its aroma.
- Build the Sauce:
- Stir in ketchup tomato paste beef broth Worcestershire sauce Dijon mustard and brown sugar along with red pepper flakes if you like spice. Simmer until the mixture is thick and saucy about five to eight minutes. Taste and adjust salt and pepper if needed.
- Melt the Cheese:
- Lower the heat and nestle cheese slices over the beef mixture. Cover until cheese melts or stir in shredded cheese until gooey.
- Toast the Buns:
- Spread softened butter on cut sides of hoagie rolls. Toast in a hot skillet or under the broiler until the edges are golden and crisp.
- Assemble the Sandwiches:
- Pile the cheesy meat mixture high on toasted buns pressing gently so the cheese secures everything together. Serve hot and enjoy the melty savory mess.
- Bake the Cookies:
- Cream butter with sugars in a bowl until light and fluffy. Beat in eggs then vanilla extract. Whisk flour with baking soda and kosher salt in a separate bowl. Mix dry and wet ingredients until just combined then fold in chocolate chips and nuts if using. Drop dough onto lined baking sheets. Bake nine to twelve minutes until the edges are set. Cool slightly on the sheet then fully on a rack.
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One of my favorite things is how sharp provolone takes these over the top. Last summer my nephew refused any veggies but he devoured these piled with mushrooms and peppers without a second thought.
Storage Tips
Leftover sloppy joe filling keeps up to three days in a sealed container in the fridge. Reheat in a skillet to keep the texture fresh. Toast buns just before serving so they stay crisp not soggy.
Ingredient Substitutions
Swap ground turkey or chicken for beef for a lighter version. Jack cheese works for those who want a milder flavor. Use gluten free buns to make it allergy friendly.
Serving Suggestions
Serve with pickle chips or a crisp green salad on the side. Chips or oven fries turn this into a diner style meal. Leftover filling is awesome spooned over baked potatoes or loaded onto nachos.
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Cultural Context
This mashup recipe pays tribute to the Philly classic while honoring the comfort of American sloppy joes. Both are iconic for a reason and together it is a flavor bomb born for weeknights and relaxed gatherings.
Recipe FAQs
- → What type of beef works best for this sandwich?
Thinly sliced ribeye or sirloin delivers the classic Philly texture, but ground beef offers a quicker option with great flavor.
- → Can I use different cheeses?
Absolutely! Provolone, American, Cheddar, or Cheez Whiz all melt beautifully, so pick your favorite or use a blend.
- → How do I prevent the buns from getting soggy?
Spread softened butter on cut sides and toast the buns in a pan or broiler for a golden, sturdy base that holds up to juicy fillings.
- → Are mushrooms necessary?
Mushrooms are optional but add savory depth. Feel free to leave them out or substitute with more peppers for extra crunch.
- → Can I make the cookie dessert ahead?
Yes, baked cookies store well in an airtight container for several days. Serve warmed or with vanilla ice cream as a sweet treat.