Philly-Style Beef Chopped Cheese Sandos
with Mozz, Green Pepper & Potato Wedges
- Fish
- Soy
- Wheat
- Milk
Are you the type of person who only goes to baseball games for that huge sausage and pepper hoagie? We’re with you, and that’s why our chefs mashed-up the beloved stadium fare with everyone’s fave weeknight dish. They swapped out sausage links for ground beef simmered in a punchy, ketchup-and-mustard-spiked sauce for a tangy kick. The savory mixture is topped with melty mozz and a tangle of green pepper and onion, then piled into toasty potato buns. Oh, and did we mention there are crispy potato wedges on the side? Yeah, we think it’s safe to say this dish knocks it out of the park.
Ingredients
12 ounce
Potatoes
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 tablespoon
Cornstarch
1 unit
Onion
1 unit
Long Green Pepper
½ cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Beef Stock Concentrate
1 unit
Ketchup
10 ounce
Ground Beef
1 clove
Garlic
2 unit
Potato Buns
(Contains: Soy, Wheat)
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice green pepper. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Peel and mince garlic. • Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.
• While potatoes roast, in a small bowl, combine ketchup, mustard, stock concentrate, ponzu, cornstarch, 1⁄3 cup water (½ cup for 4 servings), and 1 tsp sugar (2 tsp for 4).
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook until veggies are browned and tender, 4-6 minutes more. Season with salt and pepper. • Transfer to a medium bowl; cover to keep warm.
• Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in garlic and cook until fragrant, 30 seconds. • Add sauce and bring to a boil. Cook until thickened, 2-3 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
• Evenly top beef filling with mozzarella; cover pan until cheese melts, 1 minute. Remove pan from heat. • Halve and toast buns.
• Fill buns with beef filling and veggies. Divide sandos between plates; serve with potato wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory, tangy sauce; some found it reminiscent of an elevated sloppy joe 🍲.
- Ease of prep: Quick and easy to make, with clear instructions for most.
- Suggestions: Consider using shaved steak instead of ground beef for a more authentic Philly feel.
- Portions: Generous filling; some found it enough for 3-4 sandwiches instead of just two.
- Texture: A bit messy to eat; larger buns or sub rolls could help contain the filling better.
Reviews from our home cooks
FANTASTIC SANDO! Easy to make and with the flavors you add to the beef, it is like a philly cheese steak and a sloppy joe in one! Delicious. We were sad when it was over! Keep recipes like this one coming! DELICIOUS!
Basically a philly cheesesteak in sloppy joe form- delicious and filling! Loved the saucy meat with the melted cheese. The peppers and onions added a good crunch. Potato wedges were crunchy and delightful.
The round buns were way too small to hold the filling. If it was "Philly Style," then chopped steak would seem more appropriate than ground beef. All in all, it seemed like more of a sloppy Joe recipe than anything else, and I normally love the sandwiches. Incidentally, my husband agreed it was more like a sloppy Joe, but he really liked this meal. Also: our pepper was crushed and we didn't receive 12 oz of potatoes, so I supplemented with my own.
This was so fun and so good. I added some garlic powder and italian seasoning to my potato wedges. Loved it!
Next time I would put some other flavoring on the potatoes. Or maybe I didn't do them right to make them crispy. But the beef was delicious and my husband and son were amazed!
These definitely need a sub style bun that stays closed at seam - all filling falls out of this bun! BUT they are good! Need a little more "tang" on cheese. Maybe add a cheddar or some mustard? Very good.
These are like a sloppy joe version of a Philly cheese steak. Very tasty.
So much flavor! Love this recipe and would eat this for an entire week!
I made these more into NYC bodega-style chopped cheese and it was delicious!
Fast and easy and tasty. I just wish we had other options then potato wedges.
