Gordon Ramsay’s Philadelphia Cheesesteak Sloppy Joes
I still remember the first time I made this mash-up of Philly cheesesteak flavors and sloppy joe comfort — the kitchen smelled like melted cheese and caramelized onions, and everyone circled the counter. Gordon Ramsay’s Philadelphia Cheesesteak Sloppy Joes take the messy, nostalgic joy of a sloppy joe and lift it with provolone, Worcestershire depth, and a quick, silky cheese sauce. It’s perfect for weeknight crowds, game-day spreads, or any time you want a saucy sandwich that feels a little elevated without fuss. If you like hearty sandwiches with maximum comfort, this one delivers every time — and it’s a fun riff if you enjoy other sloppy joe spins like Big Mac-style Sloppy Joes.
Why you’ll love this dish
This recipe nails the sweet spot between indulgent and approachable. It’s fast: from skillet to bun in about 25–30 minutes. It’s budget-friendly — ground beef stretches a long way — and kid-approved thanks to the familiar sloppy joe format. Yet it also borrows the best parts of a Philly cheesesteak: sautéed onions and peppers, a hit of Worcestershire, and melted provolone for real cheesiness. Serve it when you want something casual but special — busy weeknights, a tailgate, or a laid-back dinner party.
“A messy, cheesy triumph — all the nostalgia of a sloppy joe with the savory punch of a Philly. My guests begged for seconds.” — Home cook review
If you like bold sandwich mash-ups, this is a great companion to richer takes such as the French onion beef Sloppy Joes.
The cooking process explained
Overview: Brown the beef, sweat the onions and peppers, season and simmer briefly, then top with a quick béchamel-style cheese sauce. Toasted brioche or burger buns give you a soft-yet-crisp base that keeps the sandwich from getting soggy. Expect simple cookware — one large skillet and a small saucepan — and flexible timing: while the beef simmers, you can make the cheese sauce and toast the buns.
What you’ll do, in four quick stages:
- Cook and drain the ground beef.
- Sauté onions, bell pepper, and garlic with seasonings.
- Make a smooth cheese sauce from butter, flour, warm milk, and shredded provolone.
- Toast buns and assemble, spooning beef onto buns and drizzling or ladling the cheese sauce on top.
What you’ll need
- 1 lb ground beef (80/20 blend for juiciness)
- 1 small onion (finely chopped)
- 1 small green bell pepper (diced)
- 2 cloves garlic (minced)
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp butter (for cheese sauce)
- 1 tbsp all-purpose flour
- ¾ cup milk (warm)
- 1 cup shredded provolone or white American cheese
- 4 brioche or hamburger buns (toasted)
- 1 tbsp butter (for toasting buns)
- Extra provolone or cheddar cheese slices (optional)
Notes and substitutions: Use beef with higher fat for a juicier finish; turkey or plant-based beef works with slightly less cooking time and a touch more oil. Prefer a smokier edge? Swap smoked paprika for a pinch of chipotle. Want a different bun? Try Yorkshire puddings for a playful serving option from this Gordon Ramsay Yorkshire pudding recipe.
Directions to follow
- Heat a large skillet over medium-high. Add the ground beef and break it up with a spatula. Cook until browned, about 5 minutes. Drain excess fat if needed — leave a little for flavor.
- Push the beef to the side or remove briefly. Add the chopped onion, diced green pepper, and minced garlic to the skillet. Sauté 3–4 minutes until softened and fragrant.
- Stir the beef back in (if removed). Add Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, and black pepper. Mix well and let simmer 3–5 minutes so the flavors meld. Taste and adjust seasoning.
- While the beef simmers, make the cheese sauce: melt 1 tbsp butter in a small saucepan over medium heat. Stir in 1 tbsp flour and cook 1 minute to form a roux. Gradually whisk in warm milk until smooth and slightly thickened. Reduce heat and add shredded provolone, stirring until melted into a creamy sauce. Keep warm.
- Butter the inside of each bun and toast in a hot dry pan or skillet for 1–2 minutes until golden.
- Assemble: spoon the beef mixture onto each toasted bun. Drizzle generously with the cheese sauce and top with extra cheese slices if you like extra melt. Serve immediately with fries or a simple salad.
Best ways to enjoy it
Serve these sloppy joes hot and saucy. Pairing ideas:
- Crispy fries, onion rings, or kettle chips for crunch.
- A tangy slaw (vinegar-based) to cut richness.
- Pickles or pickled jalapeños for bright acidity.
- For a party platter, set out toppings like sliced banana peppers, extra provolone, or chopped scallions.
For a more upscale plate, slice the sandwiches in half and stack them on a cutting board with roasted potatoes and a small pepperoncini garnish.
Storage and reheating tips
Refrigeration: Store leftover beef mixture and cheese sauce separately in airtight containers for up to 3–4 days. Keeping them separate prevents the buns from becoming soggy.
Reheating: Reheat the beef gently in a skillet over medium-low, adding a splash of beef broth or water if it seems dry. Warm the cheese sauce over low heat, whisking to reincorporate. Microwave in short bursts, stirring between, if necessary.
Freezing: Freeze the beef mixture (cooled) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop. Avoid freezing the cheese sauce — make it fresh after thawing the beef.
Food safety: Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Helpful cooking tips
- Use 80/20 ground beef for the best balance of flavor and juiciness. Leaner beef can dry out.
- Warm the milk before adding it to the roux — this prevents lumps in the cheese sauce.
- Grate your own provolone if possible; pre-shredded cheese often contains anti-caking agents that affect melt.
- If your cheese sauce tightens up after standing, whisk in a tablespoon of milk or a splash of cream over low heat to loosen it.
- For faster cleanup, cook the beef and vegetables in the same skillet and make the cheese sauce in a small saucepan while the beef simmers — multitasking saves time and keeps flavors fresh. These are the kind of straightforward, reliable methods I use in other Ramsay-inspired recipes like Gordon Ramsay’s classic lasagna.
Creative twists
- Philly-style hot: Thinly slice ribeye instead of using ground beef for a closer Philly cheesesteak feel.
- Spicy version: Add a finely diced jalapeño with the peppers or a teaspoon of hot sauce to the beef.
- Vegetarian swap: Use crumbled tempeh or a plant-based ground beef and add a tablespoon of olive oil to replace rendered fat.
- Baked sliders: Spoon mixture into slider buns, top with extra provolone, and bake at 375°F (190°C) for 8–10 minutes until melty.
- Steakhouse flavor: Amplify the umami with a splash of beef stock and a little steak seasoning — similar concepts show up in the Steakhouse burger Sloppy Joes approach.
Helpful answers
Q: How long does this take from start to finish?
A: Plan about 25–30 minutes total: 5–7 minutes to brown beef, 3–4 minutes to sauté veggies, 5 minutes to simmer flavors, and 5–7 minutes to make the cheese sauce and toast buns.
Q: Can I make this ahead for a party?
A: Yes — cook the beef mixture up to 2 days ahead and keep the cheese sauce chilled separately. Reheat both before serving and toast buns just before assembly to maintain texture.
Q: Is provolone necessary? Can I use cheddar?
A: Provolone or white American gives a classic Philly profile. Mild cheddar works, but use a melty variety and expect a slightly different flavor. For best melt, avoid pre-shredded cheeses.
Q: Can this be made gluten-free?
A: Yes. Use a gluten-free all-purpose flour for the roux and gluten-free buns. Check Worcestershire sauce labels (some contain malt vinegar).
Q: How do I stop the cheese sauce from becoming grainy?
A: Melt cheese over low heat and avoid boiling the sauce. Use warm milk and add cheese gradually, stirring constantly. If it gets grainy, whisk in a tablespoon of cream or a splash of hot water to smooth it out.
Conclusion
This mash-up is a reliable crowd-pleaser: quick enough for weeknights, indulgent enough for company, and flexible for swaps. If you want to compare variations or the original inspiration, the full write-up on Gordon Ramsay’s Philly Cheesesteak Sloppy Joes on Gourmet Martha is a useful reference, and a second take on the recipe and its nostalgic notes can be found at Chef Ramsay Recipes’ Philly Cheesesteak Sloppy Joes review.
Philadelphia Cheesesteak Sloppy Joes
Ingredients
For the Beef Mixture
- 1 lb ground beef (80/20 blend) for juiciness
- 1 small onion (finely chopped)
- 1 small green bell pepper (diced)
- 2 cloves garlic (minced)
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 1 tsp Dijon mustard
- ½ tsp smoked paprika or chipotle for smokier flavor
- ½ tsp salt adjust to taste
- ½ tsp black pepper
For the Cheese Sauce
- 1 tbsp butter for cheese sauce
- 1 tbsp all-purpose flour
- ¾ cup milk (warm) to prevent lumps
- 1 cup shredded provolone or white American cheese grate your own if possible
For Assembly
- 4 pieces brioche or hamburger buns (toasted) butter inside for toasting
- 1 tbsp butter for toasting buns
- extra slices provolone or cheddar cheese optional
Instructions
Preparation
- Heat a large skillet over medium-high. Add the ground beef and break it up with a spatula. Cook until browned, about 5 minutes. Drain excess fat if needed.
- Add the chopped onion, diced green pepper, and minced garlic to the skillet. Sauté for 3-4 minutes until softened and fragrant.
- Stir the beef back in, add Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, and black pepper. Mix well and let simmer for 3-5 minutes.
Cheese Sauce
- Melt 1 tbsp of butter in a small saucepan over medium heat. Stir in 1 tbsp flour to form a roux.
- Gradually whisk in the warm milk until smooth and slightly thickened. Reduce heat and add shredded provolone, stirring until melted.
Assembly
- Butter the inside of each bun and toast in a hot dry pan or skillet for 1-2 minutes until golden.
- Spoon the beef mixture onto each toasted bun, drizzle with cheese sauce, and add extra cheese slices if desired.
- Serve immediately with fries or a salad.
