Philly Cheese Steak Sloppy Joes

Philly Cheese Steak Sloppy Joes

0 Reviews
From:, February 2018

Two of our favorite comfort-food sandwiches join forces in these family-friendly dinner sandwiches. We found that softer buns make this easier to eat, and it's all the better when wrapped takeout-style in a sheet of foil.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons organic canola oil or avocado oil
  • 1 pound lean ground beef
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 cup no-salt-added tomato sauce
  • 1 cup Sautéed Peppers & Onions (see associated recipe)
  • 4 (6 inch) whole-wheat sub rolls, split
  • 4 slices reduced-sodium provolone cheese


  • Prep

  • Ready In

  1. Arrange oven rack in upper third of the oven. Preheat broiler. Line a baking sheet with foil.
  2. Heat oil in a large skillet over medium-high heat. Add beef, oregano and salt; cook, crumbling with a wooden spoon, until cooked through, 4 to 6 minutes. Add tomato sauce and cook until bubbling, 1 to 2 minutes.
  3. Meanwhile, warm peppers and onions in a small skillet over medium heat, stirring often. (Alternatively, microwave for 1 minute to reheat.)
  4. Lay rolls, split-side open, on the prepared baking sheet. Broil, rotating the pan as necessary, until just starting to brown and toast, 1 to 2 minutes. Remove from the oven.
  5. Top toasted buns with the beef mixture, dividing evenly. Top with the peppers and onions and then cheese. Broil just until the cheese is melted, 30 seconds to 1 minute. Wrap each sub in foil until ready to eat. Serve hot.
  • Tip: See how to meal-prep this recipe and a whole week's worth of dinners with this plan.

Nutrition information

  • Serving size: 1 6-inch sub
  • Per serving: 412 calories; 20 g fat(7 g sat); 5 g fiber; 29 g carbohydrates; 30 g protein; 44 mcg folate; 2 mg cholesterol; 8 g sugars; 3 g added sugars; 1,311 IU vitamin A; 43 mg vitamin C; 177 mg calcium; 4 mg iron; 626 mg sodium; 684 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value), Vitamin A (26% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean-protein, 1½ starch, 1½ vegetable, 1 fat, ½ medium-fat protein

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