Try a playful twist on classic Philly cheesesteaks using bell peppers and a creamy homemade provolone sauce. These sandwiches are an easy, satisfying weeknight meal that makes great leftovers.
When I was pregnant I craved Philly cheesesteaks but tried to avoid deli meats. On chilly winter weekends, a hot cheesesteak from the local sub shop was the perfect comfort: warm, hearty, and oddly reassuring. The flavor stuck with me long after pregnancy, so I developed an accessible version that keeps the spirit of the original while being quick to make and easy to stretch into leftovers.
This recipe swaps thinly sliced steak for lean ground beef cooked in a savory, beef-broth-based sauce. Bell peppers and onions are softened alongside the meat, then everything is piled into toasted, buttery hoagie rolls. A smooth, homemade provolone cheese sauce is spooned over the top for a melty finish that brings everything together.
The result is a family-friendly sandwich that’s simple to prepare and full of comforting flavor. Kids love the gooey cheese, anyone who enjoys classic comfort food will be satisfied, and the leftovers heat up well for a quick lunch or dinner the next day.
Philly Cheesesteak Sloppy Joes
Ingredients
- 1 teaspoon olive oil
- 1 pound 16 oz. lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped (I used half green, half red)
- 2 Tablespoon steak sauce, I used A1
- 1 Tablespoon Worcestershire sauce
- 1 cup low-sodium beef broth
- Kosher salt and freshly ground black pepper, to taste
- 4 hoagie rolls
For the Cheese Sauce:
- 1 Tablespoon unsalted butter
- 1 Tablespoon flour
- 1 cup milk
- 1 cup shredded provolone cheese
Instructions
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Heat oil in a large skillet over medium-high. Add the ground beef and cook 5–6 minutes until browned. Add the chopped onion and bell pepper and cook another 3–4 minutes until the vegetables soften. Stir in the steak sauce, Worcestershire sauce, and beef broth. Bring to a simmer and cook about 2 minutes. Season with kosher salt and freshly ground black pepper to taste.
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Split the hoagie rolls and hollow out a bit of the soft interior to create a shallow pocket for the meat. Toast the rolls briefly and set aside.
For the Cheese Sauce:
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Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk and bring the mixture to a gentle simmer, allowing it to thicken for about 2 minutes. Remove from heat and stir in the shredded provolone until fully melted and smooth.
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Assemble the sandwiches: spoon generous portions of the meat mixture into the toasted rolls, then drizzle or ladle the warm provolone sauce over the top.
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Serve immediately and enjoy.
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