What could be better than classic sloppy joes for dinner? Try Slow Cooker Philly Cheesesteak Sloppy Joes. This comfort-food twist layers the savory flavors of a Philly cheesesteak into the familiar, saucy sloppy joe for an easy, crowd-pleasing weeknight meal.
Sandwiches don’t have to be predictable. If dinner has been feeling routine, this recipe is a simple way to refresh a family favorite without extra fuss. It’s cozy, cheesy, and built to be made ahead for busy households.
If anyone in your home needs a gluten-free option, the mixture is delicious served over baked potatoes instead of buns. For meal prep, combine all ingredients except the cheese in a zipper bag; store in the refrigerator for up to three days or freeze for up to three months. Leftovers will keep well in the refrigerator for about three days.
Ingredients You’ll Need
- 1 pound lean ground beef
- 1 green bell pepper, finely chopped
- 2 oz sweet yellow onion, finely chopped
- 4 oz mushrooms, finely chopped (fresh or canned)
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 4 oz Italian cheese blend, shredded (mozzarella, provolone, romano, asiago)
Lean ground beef works well in this recipe, but you can substitute ground turkey or chicken if preferred—just be sure to drain excess fat after cooking. Both fresh and canned mushrooms work fine, so use what you have on hand. The Italian cheese blend melts smoothly and gives the mixture a rich, creamy finish.
How to Make Philly Cheesesteak Sloppy Joes
- Brown the ground beef in a skillet or multi-cooker until no pink remains. Drain any excess grease.
- Transfer the cooked beef to a slow cooker and add the chopped bell pepper, onion, mushrooms, beef broth, Worcestershire sauce, ketchup, cornstarch, and salt. Reserve the cheese for the end.
- Cover and cook on High for 3–4 hours or Low for 6–8 hours, until the vegetables are tender and the flavors are melded.
- Stir in the shredded Italian cheese until it melts and the mixture becomes smooth. Serve spooned on buns or over baked potatoes for a gluten-free option.
Pro Tips
- Use a small food chopper or processor to quickly and evenly chop the vegetables for a consistent texture.
- Prepare ahead: brown the meat and combine the raw vegetables, spices, and liquids in the slow cooker insert or a freezer bag. Refrigerate for up to three days or freeze for up to three months. Add cheese only when reheating to serve.
- Instant Pot option: Brown the beef on Sauté, then add the remaining ingredients (except the cheese). Seal and cook on High Pressure for 5 minutes, then allow a 10-minute natural release. Stir in the cheese until melted.
- Adjust thickness: if the sauce is too thin after cooking, mix a little extra cornstarch with cold water and stir in, then heat until thickened. If it’s too thick, thin with a splash of beef broth.
Serve these sloppy joes with classic sides like french fries, potato chips, or a simple green salad. They also pair nicely with fresh vegetable sticks such as carrots and cucumber for a lighter option.
Recipe Details
Slow Cooker Philly Cheesesteak Sloppy Joes
Author: Jennifer Draper
Prep time: 15 minutes · Cook time: 3–4 hours (high) · Total time: about 3 hours 15 minutes
Servings: 8
Ingredients
- 1 pound lean ground beef
- 1 green bell pepper, finely chopped
- 2 oz sweet yellow onion, finely chopped
- 4 oz mushrooms, finely chopped
- 1/2 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 4 oz shredded Italian cheese blend
Instructions
- Brown the ground beef in a skillet or multi-cooker until fully cooked; drain any grease.
- Add the cooked beef and remaining ingredients (except the cheese) to the slow cooker.
- Cover and cook on High for 3–4 hours or Low for 6–8 hours.
- Stir in the shredded cheese until melted and serve on buns or over baked potatoes.
Notes
- Nutrition information below applies to the sloppy joe mixture only and does not include buns.
- Meal prep: combine all ingredients except cheese in a freezer bag and freeze up to 3 months. Thaw before cooking.
Nutrition (per serving)
- Calories: 143 kcal
- Carbohydrates: 4 g
- Protein: 16 g
- Fat: 6 g
- Sodium: 342 mg