Gordon Ramsay’s Philadelphia Cheesesteak Sloppy Joes
I still remember the first time I turned Gordon Ramsay’s Philly-style sloppy joes into a weeknight dinner: the kitchen smelled like a sandwich shop, the kids devoured theirs in two bites, and the cheese sauce tied everything together like it belonged. This mash-up takes the bold flavors of a Philadelphia cheesesteak and puts them into sloppy-joe comfort—rich beef, sautéed peppers and onions, Worcestershire tang, and a creamy provolone sauce. It’s quick, deeply satisfying, and perfect when you want something indulgent without a long ingredient list.
Why you’ll love this dish
This version of Gordon Ramsay’s Philly Cheesesteak Sloppy Joes is a winner because it hits familiar comfort-food notes while feeling slightly elevated. It’s faster and more budget-friendly than shredded steak, yet keeps that iconic Philly character with peppers, onions, Worcestershire, and melty provolone. Make it for busy weeknights, casual dinner parties, or gameday spreads—everyone gets a warm, cheesy sandwich that’s easy to scale.
“Juicy beef, creamy provolone, and a hint of smoke—this is the kind of sandwich that makes leftovers worth looking forward to.” — a Tuesday-night convert
How this recipe comes together
Quick overview so you know what to expect:
- Brown seasoned ground beef in a skillet for a juicy base.
- Sauté onion, green pepper, and garlic alongside the meat for classic Philly aromatics.
- Add Worcestershire, ketchup, Dijon, and smoked paprika for depth and tang.
- Whisk up a simple roux-based cheese sauce with warm milk and shredded provolone.
- Toast buttery buns and assemble: sloppy beef, a generous drizzle of cheese sauce, and extra slices if you want extra pull.
Gather these items
What you’ll need (with small substitution notes):
- 1 lb ground beef (80/20 blend for juiciness; 90/10 for leaner, or use ground turkey for lighter)
- 1 small onion, finely chopped
- 1 small green bell pepper, diced (use a mix of colored peppers for sweetness)
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp ketchup (can substitute tomato paste + a pinch of sugar)
- 1 tsp Dijon mustard (yellow mustard works in a pinch)
- ½ tsp smoked paprika (regular paprika or a pinch of cayenne for heat)
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp butter (for cheese sauce)
- 1 tbsp all-purpose flour
- ¾ cup milk, warmed (whole milk gives richest sauce; use 2% as a lighter option)
- 1 cup shredded provolone or white American cheese (provolone gives more flavor)
- 4 brioche or hamburger buns, toasted
- 1 tbsp butter (for toasting buns)
- Extra provolone or cheddar cheese slices (optional, for more melt)
How to prepare it
Follow these steps with short, clear actions.
- Heat a large skillet over medium-high. Add the ground beef and break it up. Cook until browned, about 5 minutes. Drain excess fat if there’s a lot, but leave a little for flavor.
- Push the beef to the side or remove it briefly. Add the chopped onion, diced green pepper, and minced garlic to the skillet. Sauté 3–4 minutes until softened and fragrant.
- Return the beef to the pan (if removed). Stir in Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, and black pepper. Mix well. Let simmer 3–5 minutes so flavors meld. Taste and adjust seasoning.
- Make the cheese sauce: melt 1 tbsp butter in a small saucepan over medium heat. Whisk in 1 tbsp flour and cook 1 minute to form a roux. Gradually whisk in warm milk until smooth and slightly thickened.
- Lower heat. Add shredded provolone and stir until melted into a creamy sauce. Keep warm on the lowest heat or a double boiler so it doesn’t seize.
- 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 want more melt. Serve immediately with fries or a simple salad.
Best ways to enjoy it
Pairing ideas and plating tips:
- Classic sides: shoestring fries, kettle chips, or coleslaw for crunch.
- Lighter option: a crisp romaine salad with a lemon vinaigrette to cut the richness.
- Make it a platter: set out the beef, cheese sauce, pickles, and extra buns so guests build their own.
- Presentation tip: place a small ramekin of cheese sauce at the side for extra dipping and a sprinkle of chopped parsley for color.
Storage and reheating tips
Keep leftovers safe and tasty:
- Fridge: Store leftover beef and cheese sauce separately in airtight containers for up to 3–4 days. Keeping sauce and meat separate prevents the meat from soaking up too much cream.
- Freezer: Freeze the cooked beef mixture (without buns or cheese sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the beef in a skillet over medium heat with a splash of water or broth to rehydrate. Gently reheat cheese sauce over low heat, whisking; add a splash of milk if it’s too thick. Avoid high heat to prevent the cheese from separating.
- Food safety: Reheat leftovers to 165°F (74°C) and refrigerate within 2 hours of cooking.
Pro chef tips
Small tricks that make a big difference:
- Use 80/20 ground beef for the best mouthfeel; leaner meat dries out quicker.
- Warm the milk before adding to the roux—cold milk can cause lumps.
- Stir the roux for a full minute to cook out the raw flour taste before whisking in milk.
- If your cheese sauce gets grainy, remove from heat and whisk in a tablespoon of cold water or a splash of cream to smooth it.
- Don’t over-salt at first; provolone and Worcestershire add a salty, umami punch.
- For deeper flavor, let the beef simmer a little longer so the sauce reduces and concentrates.
Creative twists
How to change it up:
- Steak-style: Swap ground beef for thinly sliced ribeye or flank steak for a more authentic Philly feel.
- Vegetarian: Replace beef with chopped mushrooms, lentils, or a plant-based crumble and boost umami with soy sauce or mushroom powder.
- Spicy: Add sliced jalapeños to the peppers or a teaspoon of hot sauce to the beef mix.
- Deluxe: Caramelize the onions separately for 10–12 minutes before adding for sweetness.
- Bread swaps: Serve on toasted hoagie rolls, pretzel buns, or even open-faced on a toasted baguette.
Your questions answered
Q: Can I make this ahead of time?
A: Yes. Cook the beef mixture and the cheese sauce ahead, cool, and refrigerate separately for up to 3 days. Reheat gently and assemble just before serving to keep buns from getting soggy.
Q: Can I use real steak instead of ground beef?
A: Absolutely. Thinly slice ribeye or sirloin and quick-sear in a hot pan. Sauté onions and peppers separately and combine. Adjust cooking time since thin steak cooks faster.
Q: How do I keep the cheese sauce smooth?
A: Warm the milk before adding, whisk constantly, and keep the sauce over low heat. If it tightens or breaks, whisk in a splash of cold milk or water off the heat to bring it back.
Q: Is this recipe freezer-friendly?
A: Freeze only the cooked beef mixture (without cheese sauce or buns) for up to 3 months. Thaw overnight and reheat, then make fresh cheese sauce or reheat a thawed sauce very gently.
Q: Any quick swaps for stovetop-only kitchens?
A: If you don’t want to make a roux, stir in about ¾ cup of shredded cheese into a little warmed cream or whole milk off-heat until smooth—but be careful as this method can be less stable than a roux-based sauce.
Conclusion
If you want a fast, crowd-pleasing sandwich that feels indulgent without fuss, this take on Gordon Ramsay’s Philly Cheesesteak Sloppy Joes delivers. For a reference of the original inspiration and variations, see Gordon Ramsay’s Philly Cheesesteak Sloppy Joes on Gourmet Martha. For another write-up and reader notes on this recipe, check Gordon Ramsay’s Sloppy Joes nostalgia and recipe notes. Enjoy—then make them again with a twist.
Philly Cheesesteak Sloppy Joes
Ingredients
Method
- Heat a large skillet over medium-high. Add the ground beef and break it up. Cook until browned, about 5 minutes. Drain excess fat if necessary.
- Push the beef to the side or remove it. Add onion, green pepper, and garlic to the skillet. Sauté until softened, about 3–4 minutes.
- Return beef to the pan. Stir in Worcestershire sauce, ketchup, Dijon mustard, smoked paprika, salt, and black pepper. Let simmer for 3–5 minutes.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in warm milk until smooth and slightly thickened.
- Lower heat and add shredded provolone, stirring until melted into a creamy sauce.
- Butter the inside of each bun and toast in a hot pan for 1–2 minutes until golden.
- Spoon the beef mixture onto each toasted bun and drizzle generously with cheese sauce. Add extra cheese slices if desired. Serve immediately.
