Gordon Ramsay Philly Cheesesteak Sloppy Joes (Ava-Style)
A quick and satisfying twist on the classic Philly cheesesteak in the form of sloppy joes, loaded with ground beef, sautéed veggies, and melted provolone cheese perfect for any weeknight.
I first tried this Gordon Ramsay–inspired Philly Cheesesteak Sloppy Joes on a busy weeknight and it immediately became a go-to: messy, cheesy, and unmistakably satisfying. It takes the heart of a Philly — sautéed peppers, onions, mushrooms, and melty provolone — and folds it into an easy sloppy joe format that’s perfect for feeding a crowd or turning a plain Tuesday into something special. If you enjoy riffed comfort food like Cajun chicken sloppy joes, you’ll find this Ava-style take hits the same notes while staying quick and pantry-friendly.
Why you’ll love this dish
This sandwich balances bold flavors with weeknight practicality. It’s rich from provolone and butter, savory from beef broth and browned mushrooms, and easy to scale up for guests. You get that classic Philly profile without slicing ribeye or standing over a griddle — just a single-pan sauce and toasted brioche for contrast.
What makes it special:
- Fast: about 25–30 minutes from start to finish.
- Budget-friendly: uses lean ground beef instead of steak.
- Crowd-pleasing: melty cheese and toasted brioche appeal to adults and kids alike.
- Versatile: swap cheeses or add heat to suit your household.
The cooking process explained
Quick overview so you know what’s coming: brown the beef and set it aside, sauté the aromatics and mushrooms in butter until nicely browned, whisk together beef broth with a little cornstarch and ketchup to make a glossy sauce, return the beef to the pan, stir in shredded provolone off-heat so it melts gently, and pile the mix onto buttered, toasted brioche buns.
This approach keeps each element in its best state — beef browned and juicy, vegetables caramelized for depth, and cheese melted without becoming greasy.
What you’ll need
- 450 g lean ground beef (90% lean works well)
- 30 g butter (divided: most for sautéing veggies, a little for toasting buns)
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 230 g brown mushrooms, minced or finely chopped
- 30 g ketchup
- 240 ml beef broth
- 1–2 tsp cornstarch (to thicken; see notes)
- Salt and freshly ground black pepper, to taste
- 225 g provolone cheese, chopped or shredded
- 6 brioche hamburger buns
Ingredient notes and substitutions:
- Cornstarch can be replaced with an equal amount of flour; whisk with a few tablespoons of cold broth first.
- Use American or fontina if you prefer a stretchier melt.
- For leaner protein, ground turkey works but reduce cooking time slightly to prevent drying.
Step-by-step instructions
- Heat a large skillet over medium-high heat. Add the lean ground beef and break it up. Cook until browned and no longer pink. Season lightly with salt and pepper. Remove the beef to a bowl and set aside.
- In the same pan, reduce heat to medium and add the butter. When melted, add the diced onion, green bell pepper, and minced mushrooms. Sauté until everything is browned and any liquid from the mushrooms has evaporated — about 6–8 minutes.
- In a small bowl, whisk the beef broth with cornstarch and ketchup until smooth. Season with a pinch of salt and pepper. Pour this mixture into the pan with the vegetables. Bring to a simmer and cook until the sauce thickens and becomes glossy, about 2–3 minutes.
- Return the browned ground beef to the pan. Stir to combine and let the flavors come together for a minute on low heat.
- Turn off the heat and immediately stir in the chopped provolone until it melts into the meat and sauce. The residual heat melts the cheese without making it oily. Taste and adjust seasoning.
- Separately, spread a thin layer of butter on the brioche buns and toast them in a clean pan or under the broiler until golden.
- Spoon the cheesy beef mixture onto the toasted buns, close, and serve warm.
Philly Cheesesteak Sloppy Joes
- Prep
- 10 MIN
- Cook
- 20 MIN
- Total
- 30 MIN
- Serves
- 6
01Ingredients
For the Beef Filling
02Method
- Preparation
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0 OF 7 DONE03Recipe notes
- 01Serve these sloppy joes with crisp sides like fries, salad, or coleslaw. Store leftovers in the fridge for 3-4 days, and reheat gently.
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Best ways to enjoy it
Serve these sloppy joes with crisp sides to cut the richness:
- Classic: shoestring fries or oven wedges and dill pickles.
- Lighter: a crisp green salad with a bright vinaigrette.
- Game-day: coleslaw and pickled jalapeños for crunch and acid.
For a full comfort spread, try pairing with a creamy mac — inspired by a high-protein creamy Philly cheesesteak mac — to echo the Philly flavors in both courses.
Plating tip: place a small pile of pickles or quick pickled onions next to the sandwich to balance the richness.
Storage and reheating tips
Refrigeration: Store leftover beef mixture in an airtight container within 2 hours of cooking. It will keep for 3–4 days.
Reheating: Gently reheat on the stovetop over low heat with a splash of beef broth to loosen the sauce, or microwave in 30-second bursts, stirring between intervals. Add fresh provolone if you want a fresh melt. Toast buns just before serving to avoid sogginess.
Freezing: Freeze the cooled beef mixture in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat as above. Avoid freezing assembled sandwiches — brioche will get soggy.
Food safety note: reheat leftovers to 74°C (165°F) for safe consumption.
Recipe variations
- Spicy Ava-style: stir in a tablespoon of Sriracha or chopped pickled jalapeños to the sauce.
- Cheesy-switch: use a mix of provolone and Monterey Jack or American for a silkier melt.
- Mushroom-forward: double the mushrooms and omit the bell pepper for an earthier, vegetarian-friendly base (use plant-based mince instead of beef).
- Low-carb: serve over cauliflower mash or in large grilled portobello caps instead of buns.
- Breakfast twist: top the mix with a fried egg and serve on toasted English muffins.
Common questions
How long does this take to make?
A: From start to finish expect 25–30 minutes. Browning and sautéing take the bulk of the time.
Can I skip the cornstarch?
A: Yes, but the sauce will be looser. Simmer longer to reduce, or use a flour slurry (flour mixed with a little cold water) as a substitute.
Is it safe to freeze the cheesy beef?
A: Yes — freeze only the beef mixture (without buns or extra cheese). Thaw overnight and reheat thoroughly to 74°C (165°F).
Can I make this ahead for a party?
A: Prepare the beef mixture up to two days ahead, cool, and refrigerate. Reheat gently, stir in fresh cheese, and toast buns just before guests arrive.
What’s the best cheese to use if I can’t find provolone?
A: Fontina, young Gruyère, or a mild white cheddar will work. For the closest Philly feel, stick with a mellow, melty cheese.
Conclusion
This Ava-style Gordon Ramsay Philly Cheesesteak Sloppy Joes recipe gives you all the savory, cheesy satisfaction of a Philly sandwich with the convenience of a sloppy joe — ideal for easy weeknights, parties, or casual weekends. For a deeper look at the original inspiration, see Gordon Ramsay’s Philly Cheesesteak Sloppy Joes recipe. For additional recipe ideas and modern twists to round out a menu, check out Nibbly Nook’s recipe inspiration.
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