This is a ground beef sandwich that borrows the cheese sauce and peppers from a Philly cheesesteak and the saucy, loose-meat format from a Sloppy Joe. The result is messier than a cheesesteak and more savory than a classic Sloppy Joe — in a good way. It comes together in about 35 minutes, which is the honest reason most people will make it on a Tuesday.
What makes this version work
Two things matter here. First, the cheese sauce is built on a proper roux — butter and flour cooked together before the milk goes in — which means it stays creamy and clings to the meat instead of breaking into greasy puddles. Skipping the roux and just melting cheese into the pan is the shortcut that ruins the texture. Second, the Worcestershire sauce goes into the meat mixture, not the cheese sauce, which keeps the savory depth in the right layer. Those two decisions are what separate this from a bowl of ground beef with cheese dumped on top.
Shopping notes
- Provolone: Buy it sliced from the deli counter if you can — it melts more evenly than the pre-packaged shredded kind, which often has anti-caking agents that make the sauce grainy.
- Brioche buns: Most grocery stores carry them near the hamburger buns. If yours doesn’t, a potato roll is a solid backup — it has similar softness and holds up to the sauce without going soggy as fast as a standard white bun.
- Bell peppers: Any color works. Green peppers are cheaper and have a slightly sharper flavor; red or yellow are sweeter. Either is fine here.
What can go wrong
- Cheese sauce seizes or goes lumpy: This happens when the milk is added too fast or is too cold. Add it in a slow, steady stream while whisking constantly, and use milk that’s at least at room temperature.
- Meat mixture is watery: Ground beef releases liquid as it cooks. Drain excess fat and liquid from the pan before adding your sauce ingredients — otherwise the filling will be thin and the bun will disintegrate.
- Filling slides out of the bun immediately: Let the meat mixture sit off the heat for two minutes before loading the buns. It thickens slightly as it cools and is much easier to eat. Skip the garnish — not worth the extra dish.
- Peppers still crunchy when the beef is done: Peppers need a few minutes of cooking before the beef goes in. If you add them at the same time as the meat, they won’t soften properly in the time it takes the beef to reach 160°F (71°C).
- Cheese sauce skins over while you finish the meat: Keep it on the lowest heat setting and stir it every minute or so. If it thickens too much, add a small splash of milk and whisk it back together.
Beef Mince Cheesesteak Sloppy Joes
Equipment
Ingredients
1 pound ground beef (minced beef) - lean ground beef (beef mince), ideally 85/15 for flavor and moisture
1 medium yellow onion - diced finely
1 medium green pepper (green capsicum) - diced finely
3 cloves garlic - minced
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt - or to taste
½ teaspoon ground black pepper
1 tablespoon unsalted butter
1 tablespoon all purpose flour (plain flour Australia and UK)- ¾ cup whole milk - warm
1 ½ cups provolone cheese - grated, or mozzarella as substitute- 4 pieces brioche buns - lightly toasted
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook for 6–7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Remove excess fat if needed.
- Add diced onions and bell pepper to the skillet. Continue to sauté for 5–6 minutes, until softened and aromatic. Stir in the minced garlic and cook for an additional 1 minute.
- Reduce to medium heat. Add Worcestershire sauce, salt, and pepper. Stir to combine, ensuring the flavors are evenly distributed. Simmer for 2–3 minutes to marry the flavors.
- Push the mixture to one side of the skillet, add butter to the cleared side, then sprinkle flour over the butter. Stir together to form a roux, cooking for 1 minute.
- Gradually pour in warm milk while stirring. Allow the sauce to thicken slightly, about 1–2 minutes. Then stir in the grated provolone cheese and mix until smooth and melted through the beef mixture.
- To serve, scoop generous portions of the cheesy beef mixture onto toasted brioche buns. Serve hot.
Notes
- If you prefer a smokier flavor, substitute some of the provolone with smoked gouda.
- For added heat, toss in a diced jalapeño along with the bell peppers.
- Vegetarian Adaptation: Swap beef for plant-based ground meat and use oat milk and dairy-free cheese for a flavorful vegan version.
Nutrition
Frequently asked questions
Can I make the cheese sauce ahead of time?
Yes, but reheat it gently on low heat with a splash of milk, whisking as it warms. Made-ahead cheese sauce tends to thicken in the fridge and will break if you rush the reheating over high heat.
What’s the best way to reheat leftovers?
Reheat the meat filling and cheese sauce separately in a small saucepan over low heat — microwaving them together tends to make the cheese sauce rubbery. The filling reheats in about three minutes; the sauce needs a little longer with occasional stirring.
Can I use a leaner ground beef to cut fat?
You can use 90/10 lean ground beef, but the filling will be drier and you’ll need to watch it closely so it doesn’t overcook. An 80/20 blend gives you more moisture and flavor without much extra effort, and you’re draining the pan anyway.
What to cook next
- Spicy Beef Stuffed Peppers
- Ultimate Cheesy Beef Bake
- Hearty Beef Mushroom Stroganoff
- Savory Beef Sausage Rolls
