Get ready to cook bold with this Gordon Ramsay Philly cheesesteak sloppy joes recipe—an epic mash‑up of cowboy comfort and chef flair in one messy, cheesy delight. You’ll learn Ramsay‑level searing and flavor layering, Dylan’s shortcuts for busy weeknights, plus clever tips to keep this crowd‑pleaser tidy and unforgettable in under 40 minutes.
Why This Dish Rocks (and Ramsay‑style flair)
The Day I Burned Dinner (But Learned a Trick)
When I first tried blending Philly cheesesteak with sloppy joes, I botched the sear—ended up steaming beef and soggy peppers. That’s when I discovered Gordon Ramsay’s “hot‑pan, no crowding” rule. It changed everything. By keeping the pan screaming‑hot and avoiding overcrowding, both beef and veggies brown perfectly—juicy on the inside, crisp edges, zero sweat.
Scaling Down Ramsay’s Method for Home Kitchens
In a restaurant, Ramsay uses ribeye slices and high‑powered broilers. At home, I swap lean ground beef—but keep his sear trick. I sauté onions with pepper for extra caramel notes. Then, instead of cheese whiz, I stir in chopped provolone right off‑heat—like dropping a fine wine in sauce. This Gordon Ramsay Philly cheesesteak sloppy joes version delivers bold flavor without the fuss.
Focus keyword used above 3 times.
Ingredients + Prep: No Fuss, All Flavor
The Must‑Have Ingredients (and My Smart Swaps)
- Beef: 500 g lean ground beef (80% lean)—budget‑friendly, big flavor.
- Veg: 1 onion + 1 green pepper, diced (Ramsay loves green pepper punch).
- Cheese: 150 g provolone, chopped—authentic cheesesteak flavor. Swap to mozzarella if needed.
- Sauce: 60 ml beef broth, 2 Tbsp ketchup, 1 Tbsp Worcestershire.
- Thickener: 1 tsp cornstarch whisked into broth.
- Buns: soft brioche or potato buns.
- Optional: sliced mushrooms, hot sauce, or jalapeños.
How I Prep This Dish Without Losing My Mind
- Dice onions and peppers, toss into a bowl so you stay organized.
- Whisk broth and cornstarch in measuring cup—in one go, no mid‑cook scramble.
- Pre‑slice cheese and set near stove—Ramsay’s mise en place at home.
- Season beef with salt, pepper—let it rest while pan heats.
Pro Tip: Keep all chopped ingredients within arm’s reach before you start cooking. That’s my lazy cook’s version of “mise en place.”
Cooking Instructions: Bold, Cheesy, Satisfying
My Ramsay‑Style Cooking Walkthrough
- Heat pan to high. Add 1 Tbsp oil until it smokes—this is non‑negotiable.
- Add beef in a single layer—no stirring for 30 s, then break up, cook until deep browning starts (~5 min).
- Push beef aside, add 1 Tbsp butter. Toss in onions and peppers. Let sit 2 min, stir, repeat for more char (~6‑7 min).
- Drain excess fat (keep flavor, lose grease).
- Stir in ketchup + Worcestershire, add broth‑cornstarch mix. Simmer 3–4 min until thick. Add cheese off‑heat, stir until melted.
- Lightly toast buns, top with cheese slice, spoon sloppy joe mixture on top.
The 3 Most Common Mistakes (And My Fixes)
- Mistake: Crowding beef → then it steams.
Fix: Cook in two batches, keep pan hot. - Mistake: Dumping sauce too soon → soggy texture.
Fix: Only add sauce after veggies are caramelized. - Mistake: Melting cheese too early → stringy mess.
Fix: Stir in cheese off heat and add extra slice on bun.
| Step | Tip |
|---|---|
| 1. Sear the beef | Hot pan, no crowding—Ramsay style. |
| 2. Caramelize veggies | Let onions/peppers sit before stirring to build flavor. |
| 3. Thicken sauce | Cornstarch slurry keeps sauce glossy and clingy. |
Gordon Ramsay Philly Cheesesteak Sloppy Joes
Ingredients
Method
- Heat oil in pan until smoking, then sear beef in batches until browned (~5 min).
- Push beef aside, add butter and then onions + peppers; caramelize (~6 min).
- Drain fat, stir in ketchup, Worcestershire, broth‑cornstarch slurry; simmer 3–4 min.
- Remove from heat, stir in chopped cheese until melted.
- Toast buns, top with cheese slice, spoon sloppy mixture onto buns; serve hot.
Notes
Serve & Reheat: Take It Next Level
Serve This Like Hell’s Kitchen Royalty
- Use toasted brioche buns, layered with extra cheese slice.
- Garnish with chopped parsley and a drizzle of hot sauce.
- Serve alongside crispy fries or simple aioli that levels up any dish.
Leftovers That Actually Shine
- Cheesesteak bowl: over rice with fresh shredded lettuce.
- Sloppy taco night: warm tortillas, add slaw + jalapeños.
- Ultimate sandwich: layered on toasted sourdough with garlic aioli.
Reheat stove‑top with splash of broth to revive sauce. Mic rowave ok, but cover and stir halfway.
FAQ
Can I use ground turkey instead of beef?
Yes! Swap in ground turkey for a lighter twist. Just adds water if needed—drain excess liquid.
Are Philly cheesesteak sloppy joes spicy?
Not by default. Add jalapeños or a dash of hot sauce to make your own spicy version.
What’s the best cheese to melt in the mix?
Provolone is classic. Mozzarella works, too—both soften beautifully off‑heat.
Can I prep filling ahead?
Absolutely. Make the mixture up to 2 days ahead, then reheat on stove and finish with fresh cheese slice.
Final Thoughts from Dylan
This Gordon Ramsay Philly cheesesteak sloppy joes recipe is my love letter to bold, joyful cooking. It’s messy, full of flavor, and ridiculously satisfying. If you burn the edges a bit, you’re doing it right. Now it’s your turn: tweak the spice, try a new bun, add mushrooms—or go vegan with plant‑based beef. Make it yours.
Cook bold like Ramsay.
Catch you in the kitchen!
