20 Minute Chicken Cheesesteak Sloppy Joe Sliders

These 20 Minute Chicken Cheesesteak Sloppy Joe Sliders are the shortcut dinner you didn’t know you needed: savory ground chicken or turkey cooked with sweet onions, green peppers, and optional mushrooms, dressed in a tangy sauce and topped with a creamy provolone melt. They’re comfort food in slider form—fast, satisfying, and perfect for weeknights, game day, or feeding a hungry crew. Toasted whole wheat buns hold everything together for a slightly nutty finish and a little extra structure so the sliders don’t get soggy.

Why you’ll love these sliders

• Ready in about 20 minutes from start to finish.
• Family-friendly flavors: a blend of savory Worcestershire, bright soy, and melty provolone.
• Customizable: leave out the mushrooms or add extra veggies if you like.
• Built on pantry-friendly ingredients and a single skillet.

Ingredients

Make sure you have everything measured and ready; this recipe moves quickly.

• 1 pound ground chicken or turkey
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 sweet onion, sliced thin
• 1 green pepper, sliced thin
• 1/2 cup sliced mushrooms (optional)
• 2 tablespoons Worcestershire
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 16 whole wheat slider buns or 4 regular whole wheat buns, toasted
• 1/2 tablespoon flour
• 1/2 tablespoon butter
• 3/4 cup milk (I used 2%)
• 1/4 teaspoon mustard powder
• 1 1/2 cups shredded provolone cheese
• 2 tablespoons Parmesan cheese, grated
• Salt and pepper to taste

Notes on ingredients and swaps

You can use either ground chicken or ground turkey interchangeably; both cook quickly and absorb the sauce well. If you prefer a little more richness in the sauce, a splash of milk with an extra tablespoon of butter will do the trick. Feel free to omit the mushrooms if you don’t like them, or swap them for thinly sliced zucchini in a pinch. Use whole wheat buns for a nuttier flavor and sturdier base.

Equipment

• Large skillet
• Spatula or wooden spoon
• Small saucepan or the same skillet for the cheese sauce
• Grater for the provolone (if not pre-shredded)
• Toaster or oven for buns

Step-by-step Instructions

Follow these directions in order. I’ve rewritten the original steps into clear, actionable instructions so you can prepare these sliders without hesitation. The ingredient amounts above are the source of truth—do not change them.

1. Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Allow the oil to warm for about 30 seconds until shimmering.
2. Cook the aromatics and vegetables: Add the sliced sweet onion, sliced green pepper, and 1/2 cup sliced mushrooms (if using) to the hot skillet. Sauté, stirring occasionally, until the onions are softened and the peppers begin to brown, about 4–5 minutes.
3. Add the ground meat: Push the vegetables to the side of the skillet and add the 1 pound ground chicken or turkey. Break the meat into small pieces with your spatula and cook until no longer pink, about 4–5 minutes. Stir occasionally so the meat cooks evenly and combines with the vegetables.
4. Season and add sauce ingredients: Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the meat and vegetables. Add 2 tablespoons Worcestershire, 1/4 cup soy sauce, and 1 tablespoon ketchup. Stir everything together and simmer for 1–2 minutes so the flavors meld.
5. Adjust seasoning: Taste a small portion and add additional salt and pepper if needed, keeping in mind that the soy sauce is salty. Once the mixture tastes balanced, remove the skillet from heat briefly while you prepare the cheese sauce.
6. Make the quick cheese sauce: In a small saucepan or in the same skillet wiped clean, melt 1/2 tablespoon butter over medium heat. Once melted, whisk in 1/2 tablespoon flour and cook for about 30 seconds to a minute to form a roux, stirring constantly so it doesn’t brown.
7. Finish the sauce: Gradually whisk in 3/4 cup milk until smooth. Add 1/4 teaspoon mustard powder and continue stirring until the mixture begins to thicken, about 1–2 minutes. Reduce heat to low and stir in 1 1/2 cups shredded provolone cheese and 2 tablespoons grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce becomes too thick, add a splash more milk to reach desired consistency.
8. Combine meat and cheese: Return the cooked meat and vegetable mixture to low heat (if you prepared the sauce in a separate pan) and pour the cheese sauce over it. Stir to combine so every bite is coated. Keep the mixture warm while you toast the buns.
9. Toast the buns: Lightly toast 16 whole wheat slider buns or 4 regular whole wheat buns until golden. Toasting helps prevent the bottoms from becoming soggy when filled.
10. Assemble the sliders: Spoon the cheesy chicken mixture onto the bottom halves of the toasted buns, dividing it evenly. Top each portion with the remaining bun halves.
11. Serve immediately: These sliders are best served hot, straight from the skillet so the cheese is melty and the buns are warm. Offer extra napkins—these are delightfully messy in the best way.

Serving suggestions

• Serve with oven-baked sweet potato fries or a simple green salad to lighten the meal.
• Pickles on the side add a nice tang that cuts through the richness of the cheese sauce.
• For a spicier version, drizzle hot sauce on the sliders or add sliced pickled jalapeños.

Make-ahead and storage

If you want to prepare components in advance, cook the meat mixture and the cheese sauce separately. Store each in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring and adding a splash of milk if the cheese sauce has thickened. Assemble and toast the buns just before serving to maintain texture.

Tips for success

• Don’t overcook the ground chicken or turkey; remove it from heat as soon as it’s no longer pink. Overcooking can make it dry.
• Use freshly shredded provolone if you can—pre-shredded cheese often has anti-caking agents that can affect how smoothly it melts.
• Take the extra minute to toast the buns. It’s a small step that makes a big difference for texture and overall enjoyment.
• If your sauce breaks or looks grainy, whisk in a splash of warm milk off the heat and stir until smooth.

Quick nutrition note

These sliders are protein-forward thanks to the ground chicken or turkey and the cheese. Choosing whole wheat buns boosts fiber slightly compared with white buns, and keeping portion sizes moderate makes this an easy option for a balanced meal.

Final thoughts

These 20 Minute Chicken Cheesesteak Sloppy Joe Sliders deliver big flavor in a compact package. The combination of savory poultry, caramelized onions, green peppers, and that creamy provolone sauce is irresistible. They’re quick to pull together, crowd-pleasing, and easy to customize—exactly what you want on a busy night. Try them this week and watch them disappear.

20 Minute Chicken Cheesesteak Sloppy Joe Sliders

Quick, cheesy chicken cheesesteak sliders ready in about 20 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 16 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken or turkey
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 sweet onion sliced thin
• 1 green bell pepper sliced thin
• 1/2 cup sliced mushrooms optional
• 2 tablespoons Worcestershire sauce
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 16 whole wheat slider buns or 4 regular whole wheat buns, toasted
• 1/2 tablespoon flour
• 1/2 tablespoon butter
• 3/4 cup milk 2% used
• 1/4 teaspoon mustard powder
• 1 1/2 cups shredded provolone cheese
• 2 tablespoons grated Parmesan cheese
• salt and pepper to taste

Equipment

• Large Skillet
• Small Saucepan
• Spatula
• Whisk
• Measuring cups and spoons
• toaster or oven (for buns)

Method

 

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground chicken or turkey and cook, breaking up with a spatula, until browned, about 5–6 minutes.
2. Add the sliced onion, sliced green pepper, and sliced mushrooms (if using) to the skillet. Cook until the vegetables are tender and onions are starting to soften, about 5–10 minutes.
3. Stir in 2 tablespoons Worcestershire sauce, 1/4 cup soy sauce, and 1 tablespoon ketchup. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook about 2 minutes, then remove from heat.
4. While the chicken mixture cooks, make the cheese sauce: melt 1/2 tablespoon butter in a small saucepan over medium heat. Whisk in 1/2 tablespoon flour and cook for about 1 minute.
5. Slowly whisk in 3/4 cup milk and 1/4 teaspoon mustard powder. Bring to a gentle bubble and cook until slightly thickened, about 2 minutes.
6. Turn off the heat and stir in 1 1/2 cups shredded provolone and 2 tablespoons grated Parmesan until melted. Season with a pinch of salt and pepper to taste.
7. Toast the slider buns (or regular buns) if desired. Spoon the chicken and pepper mixture onto the bottom halves, top with the cheese sauce, and place the bun tops on to serve.

Notes

• Use either ground chicken or turkey as listed.
• Optional mushrooms can be omitted if preferred.
• Toast buns before assembling for best texture.
• Adjust salt and pepper to taste after cheese is added.