Philly Cheese Steak Sloppy Joes Recipe

I love preparing these Philly Cheesesteak Sloppy Joes. The combination of savory ribeye, tender onions, and melted provolone creates a satisfying explosion of flavors. Paired with freshly baked chocolate chip cookies, this dinner and dessert duo never fails to brighten my evening, leaving me eagerly anticipating every delicious bite.

I just discovered a crazy twist on a classic that I can’t wait to share. I was messing around in the kitchen and whipped up my version of Philly Cheese Steak Sloppy Joes – Dinner, then Dessert.

I started with 1 lb of thinly sliced ribeye steak, seasoning it well with salt and pepper before searing it in olive oil with a big heap of thinly sliced onions and a sliced green bell pepper. I even threw in some sliced mushrooms for that extra punch of flavor along with garlic, beef broth, ketchup, Worcestershire sauce, basil, oregano, and a pinch of red pepper flakes for kick.

Once everything melded together, I layered it with provolone cheese on hot hoagie rolls. Then I decided to round it off with a dessert that uses all-purpose flour, butter, brown sugar, granulated sugar, egg, vanilla, chocolate chips and chopped walnuts.

It’s messy but totally worth it.

Why I Like this Recipe

I love this recipe because it makes me feel like I’m getting a real treat for dinner and dessert all in one go. First, the Philly Cheese Steak sloppy joes are super satisfying with the ribeye strips and melted provolone that mix perfectly with the veggies and spices. I love how the flavors blend together, making every bite a little adventure. Second, I like how easy it is to pull this dish together even on a busy night. The steps are straightforward, and everything cooks up fast without needing too many fancy tricks. And third, those chocolate chip cookies are just the perfect finish to the meal. They come out warm and gooey with just the right balance of sweetness and crunch, making me look forward to dessert even more.

Ingredients

• Ribeye steak: High in protein and iron, but contains moderate fat for rich flavor.
• Onions: Provide fiber and antioxidants, adding natural sweetness and crunch in every bite.
• Green bell pepper: Loaded with vitamin C, offers crisp texture and slightly tangy taste.
• Mushrooms: Boosts umami flavor, low in calories, adds healthy fiber and earthiness.
• Chocolate chips: Brings sweetness and energy to dessert, though sugar content is high.

Ingredient Quantities

• 1 lb thinly sliced ribeye steak, cut into strips
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 large onion, thinly sliced (yellow works best)
• 1 green bell pepper, sliced
• 8 oz mushrooms, sliced (this is optional but really adds flavor)
• 2 garlic cloves, minced
• 1/2 cup beef broth
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (if you want a little kick)
• 8 slices provolone cheese (or use cheese whiz if you like)
• 4-6 hoagie rolls
• For dessert – 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup chocolate chips
• Optional: 1/2 cup chopped walnuts

How to Make this

1. Season the ribeye steak strips with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the sliced onion, bell pepper, and mushrooms until they start to soften, about 5 minutes.

2. Add the steak strips to the pan and cook until they brown, about 3 to 4 minutes. Toss in the minced garlic and stir for another minute.

3. Pour in the beef broth, then mix in the ketchup, Worcestershire sauce, dried basil, oregano, and red pepper flakes. Stir everything together and let it simmer for 5 minutes so the flavors blend.

4. Lay the provolone cheese slices on top of the mixture in the skillet and let it melt over low heat for a couple minutes.

5. Meanwhile, split and lightly toast the hoagie rolls. Once toasted, spoon the cheesy steak mixture onto the rolls to serve your sloppy joes.

6. Preheat your oven to 350°F. In a bowl, whisk together the flour, baking soda, and salt.

7. In a larger bowl, beat the softened butter, brown sugar, and granulated sugar until it’s creamy. Then add the egg and vanilla extract, stirring well after each addition.

8. Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips and walnuts if using.

9. Drop rounded spoonfuls of cookie dough onto a lined baking sheet, keeping about 2 inches apart for spreading.

10. Bake the cookies for 10 to 12 minutes until they are lightly browned around the edges. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Equipment Needed

1. A large skillet for browning the steak and cooking the veggies
2. A sharp knife and a cutting board to slice the onions, bell peppers, mushrooms, and steak
3. A spatula or tongs to stir and flip the ingredients in the skillet
4. A mixing bowl to whisk together the flour, baking soda, and salt
5. A larger bowl for creaming together the butter and sugars, then mixing in the egg and vanilla
6. Measuring cups and spoons for the liquids and spices
7. A whisk to help combine the dry ingredients
8. A baking sheet lined with parchment paper for placing the cookie dough
9. A wire cooling rack for letting the cookies cool after baking
10. An oven for baking the cookies and a stovetop for cooking the sloppy joes ingredients

FAQ

Philly Cheese Steak Sloppy Joes Recipe Substitutions and Variations

• Instead of thinly sliced ribeye steak, you can use thinly sliced sirloin or flank steak, they work real good in this recipe.
• If you dont have provolone cheese, try using mozzarella or even cheddar for a slightly different twist.
• No ketchup? Mix tomato paste with a little vinegar and a pinch of sugar to get that similar tangy-sweet flavor.
• For Worcestershire sauce, you can use soy sauce along with a bit of apple cider vinegar and a tiny bit of sugar.
• If you cant find hoagie rolls, any sturdy sandwich roll or split baguette should do fine.

Pro Tips

1. When browning the steak and veggies, try to keep the heat high at first so you get a good sear, but don’t leave it too long or the meat gets tough. It’s all about finding that quick, hot-cook sweet spot.

2. After you add the garlic, lower the heat and cover the pan for a minute or two so the cheese melts slowly and evenly, instead of turning rubbery from too much heat.

3. For the cookies, make sure you don’t overmix the butter and sugar. Overdoing it can make the cookies dense, so mix until just combined. Also, if you can chill the dough for 15 minutes, it helps the cookies keep their shape while baking.

4. Toasting the hoagie rolls lightly in the oven gives you a nice crunchy outside and soft inside. Just be careful not to burn them, because burnt bread really takes away from the whole meal.

Philly Cheese Steak Sloppy Joes Recipe

Recipe by James Level

0.0 from 0 votes

I love preparing these Philly Cheesesteak Sloppy Joes. The combination of savory ribeye, tender onions, and melted provolone creates a satisfying explosion of flavors. Paired with freshly baked chocolate chip cookies, this dinner and dessert duo never fails to brighten my evening, leaving me eagerly anticipating every delicious bite.

Pin

Servings

6

servings

Calories

800

kcal

Equipment: 1. A large skillet for browning the steak and cooking the veggies
2. A sharp knife and a cutting board to slice the onions, bell peppers, mushrooms, and steak
3. A spatula or tongs to stir and flip the ingredients in the skillet
4. A mixing bowl to whisk together the flour, baking soda, and salt
5. A larger bowl for creaming together the butter and sugars, then mixing in the egg and vanilla
6. Measuring cups and spoons for the liquids and spices
7. A whisk to help combine the dry ingredients
8. A baking sheet lined with parchment paper for placing the cookie dough
9. A wire cooling rack for letting the cookies cool after baking
10. An oven for baking the cookies and a stovetop for cooking the sloppy joes ingredients

Ingredients

• 1 lb thinly sliced ribeye steak, cut into strips

• Salt and pepper to taste

• 2 tbsp olive oil

• 1 large onion, thinly sliced (yellow works best)

• 1 green bell pepper, sliced

• 8 oz mushrooms, sliced (this is optional but really adds flavor)

• 2 garlic cloves, minced

• 1/2 cup beef broth

• 1/4 cup ketchup

• 1 tbsp Worcestershire sauce

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes (if you want a little kick)

• 8 slices provolone cheese (or use cheese whiz if you like)

• 4-6 hoagie rolls

• For dessert – 1 1/4 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1/2 cup brown sugar

• 1/4 cup granulated sugar

• 1 egg

• 1 tsp vanilla extract

• 1 cup chocolate chips

• Optional: 1/2 cup chopped walnuts

Directions

• Season the ribeye steak strips with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the sliced onion, bell pepper, and mushrooms until they start to soften, about 5 minutes.
• Add the steak strips to the pan and cook until they brown, about 3 to 4 minutes. Toss in the minced garlic and stir for another minute.
• Pour in the beef broth, then mix in the ketchup, Worcestershire sauce, dried basil, oregano, and red pepper flakes. Stir everything together and let it simmer for 5 minutes so the flavors blend.
• Lay the provolone cheese slices on top of the mixture in the skillet and let it melt over low heat for a couple minutes.
• Meanwhile, split and lightly toast the hoagie rolls. Once toasted, spoon the cheesy steak mixture onto the rolls to serve your sloppy joes.
• Preheat your oven to 350°F. In a bowl, whisk together the flour, baking soda, and salt.
• In a larger bowl, beat the softened butter, brown sugar, and granulated sugar until it's creamy. Then add the egg and vanilla extract, stirring well after each addition.
• Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips and walnuts if using.
• Drop rounded spoonfuls of cookie dough onto a lined baking sheet, keeping about 2 inches apart for spreading.
• Bake the cookies for 10 to 12 minutes until they are lightly browned around the edges. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 300g
• Total number of serves: 6
• Calories: 800kcal
• Fat: 40g
• Saturated Fat: 15g
• Trans Fat: 1g
• Polyunsaturated: 5g
• Monounsaturated: 15g
• Cholesterol: 100mg
• Sodium: 1000mg
• Potassium: 600mg
• Carbohydrates: 70g
• Fiber: 5g
• Sugar: 10g
• Protein: 40g
• Vitamin A: 500IU
• Vitamin C: 30mg
• Calcium: 200mg
• Iron: 4mg