Easy Philly Cheesesteak With Ground Beef Recipe

There’s just something about a good Philly cheesesteak that feels like pure comfort, isn’t there? But making traditional Philly cheesesteaks can feel like a bit of a commitment, especially when you’re craving that cheesy, meaty goodness right now. That’s why this easy Philly cheesesteak with ground beef is a lifesaver. It’s quick, it’s budget-friendly, and you can whip it up with ingredients you probably already have on hand. Plus, it’s loaded with flavor—juicy ground beef, sautéed onions and peppers, and a creamy, cheesy sauce all piled high on a soft roll. This recipe is perfect for a busy weeknight or when you need a meal that’s going to satisfy everyone at the table without a ton of fuss.

I stumbled upon this recipe when I was trying to find a shortcut to make cheesesteaks for a family gathering. Instead of thinly slicing steak (and risking uneven cooking or accidentally overcooking it), I decided to try it with ground beef, and I was thrilled with the results. Not only did it save me a lot of prep time, but the ground beef soaks up all the seasonings beautifully, giving you that same iconic Philly flavor in every bite.

this RECIPE

The backstory: Philly cheesesteak, reinvented

The Philly cheesesteak is iconic in American cuisine, first created in the 1930s by Pat Olivieri, a hot dog vendor in Philadelphia. He’s said to have thrown some beef on the grill one day, and before he knew it, he had customers lining up for the new “steak sandwich.” Originally, it was made with thinly sliced ribeye and topped with Cheez Whiz, but over the years, provolone and American cheese became popular alternatives. This recipe, however, takes a departure from the traditional by using ground beef instead of sliced steak. The result? A dish that’s just as satisfying but way easier to make at home.

Ingredient rundown: Bringing the flavors of Philly home

Each ingredient in this recipe has its own role to play in building that rich, savory flavor we love in a cheesesteak. Let’s dive into them and talk about a few potential swaps.

• Ground beef: The star of the show! Ground beef is easy to cook and absorb flavors. For a lighter version, you could use ground turkey or chicken, but the flavor profile will shift a bit.
• Green bell pepper: Adds color, sweetness, and that signature Philly flavor. If you’re not a fan of green bell peppers, red or yellow bell peppers work just as well (and can add a bit more sweetness).
• Sweet yellow onion: Essential for that caramelized, slightly sweet flavor that balances out the richness of the beef and cheese. A white onion can be used as well, but sweet onions really do elevate the taste.
• Provolone cheese: Provolone melts beautifully and brings a creamy, mild tang. If you don’t have provolone, mozzarella is a close substitute. And if you’re feeling adventurous, try a sharp cheddar for extra flavor.
• Cream cheese: This is a little twist for added creaminess. It helps make the filling super rich and cohesive. If you’re out of cream cheese, a dollop of sour cream could work, but the texture might be a little looser.
• Milk: Helps loosen the cheese mixture so it’s not too thick. Any milk will do, but if you want extra creaminess, try using half-and-half.
• Garlic powder, onion powder, salt, and pepper: These pantry staples add depth and enhance the savory flavor. Garlic powder and onion powder save time but still pack a punch.
• Sub rolls: Soft, slightly crusty rolls are ideal for holding all that cheesesteak goodness. Hoagie rolls or even hot dog buns can work in a pinch if you don’t have sub rolls.

Kitchen tools: What you need (and what you don’t)

For this recipe, you don’t need anything fancy—just a few basic kitchen tools:

• Large skillet: Since we’re browning the beef and sautéing the veggies all in one pan, a large skillet works best. Non-stick or cast iron are both fine, just make sure you have enough surface area.
• Wooden spoon or spatula: For breaking up the ground beef as it cooks and mixing in the cheeses.
• Cutting board and knife: To chop up the bell pepper and onion.
• Baking sheet (optional): If you want to broil the sandwiches to melt extra cheese on top, this is a nice extra step for extra gooeyness!

Step-by-step: How to make this Philly cheesesteak with ground beef

Alright, let’s get cooking! This recipe comes together in no time, and I’ll walk you through each step.

1. Brown the beef and veggies
   In a large skillet over high heat, add the ground beef, chopped onions, and bell pepper. Use a wooden spoon to break up the beef as it browns. You want to cook this until the beef is fully browned and the veggies are soft. This usually takes about 8-10 minutes. If there’s a lot of liquid, drain it so your mixture isn’t too watery.
2. Add the cheeses and seasonings
   Lower the heat to medium. Now, toss in the diced provolone, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper. Stir everything together until the cheese melts and the mixture is nice and creamy. This takes just a few minutes—watch it closely so the cheese doesn’t scorch.
3. Assemble the sandwiches
   Cut your rolls in half (if they aren’t pre-sliced) and add a big spoonful of the cheesesteak filling to each one. If you’re a cheese lover like me, you might want to sprinkle a little extra provolone on top.
4. Broil for extra gooeyness (optional)
   If you want that melted cheese look, pop the assembled sandwiches on a baking sheet and broil them for 2-3 minutes until the cheese on top melts and gets a little bubbly. This step is optional, but it makes the sandwiches look and taste even better!
5. Garnish and serve
   Sprinkle a little fresh parsley over the top if you want to add some color and a bit of freshness. Now, dig in and enjoy your easy, cheesy, meaty masterpiece!

Variations: Make it your own!

This recipe is super adaptable. Here are a few fun variations you can try:

• Low-carb option: Skip the rolls and serve the beef mixture over a bed of lettuce or in hollowed-out bell peppers for a Philly cheesesteak “bowl.”
• Spicy twist: Add some sliced jalapeños to the skillet with the bell pepper and onion, or mix in a bit of hot sauce with the cheese for a spicy kick.
• Mushroom Philly: Throw in some sliced mushrooms with the onions and peppers for an extra earthy flavor.
• Gluten-free: Use gluten-free rolls or wraps, or make it into a Philly cheesesteak salad by serving the filling on a bed of greens.
• Extra cheesy: Swap in some cheddar or pepper jack for a more intense cheese flavor, or try adding a slice of American cheese on top before broiling.

Serving suggestions: How to plate it up

To make this Philly cheesesteak really shine, serve it with a side of crispy fries, a simple green salad, or even a cup of tomato soup for dipping. For presentation, line up the sandwiches on a platter, and sprinkle some parsley over the top. They’re great for sharing, especially if you’re having friends over for game day!

Perfect drink pairings

This cheesesteak goes great with an ice-cold beer, especially something light and refreshing like a pilsner or a pale ale. If you’re not into beer, try pairing it with a sparkling water with lime or even a classic cola—it’s hard to beat that combo with a cheesy sandwich like this. And if you’re looking for a wine pairing, a light red like a Pinot Noir works surprisingly well with the savory, cheesy flavors.

Storage and reheating tips

Got leftovers? (Lucky you!) Store the filling separately from the rolls to prevent sogginess. The beef mixture will keep well in an airtight container in the fridge for up to 3 days. To reheat, just warm it up in a skillet over medium heat, or pop it in the microwave for a quick zap. If you’ve already assembled the sandwiches, wrap them in foil and reheat in a 350°F oven for about 10 minutes.

Scaling the recipe

This recipe makes about six sandwiches, but it’s super easy to adjust. For a crowd, you can double everything—just make sure to brown the meat in batches if your skillet isn’t large enough. For smaller portions, halve the recipe and you’re all set!

FAQs

1. Can I make this recipe in advance?
Yes! You can make the beef filling up to 2 days in advance and store it in the fridge. When ready to serve, just reheat and assemble the sandwiches.

2. What’s the best way to drain ground beef?
After cooking, tilt the skillet and use a spoon to scoop out the excess fat, or pour the contents into a colander to drain fully.

3. Can I use a different type of cheese?
Absolutely! Mozzarella, American cheese, or even cheddar work great in this recipe. Provolone is traditional, but feel free to experiment.

4. Is this recipe kid-friendly?
Yes! It’s a hit with kids. You can even serve the filling on mini slider buns for smaller portions.

5. What’s the best way to avoid soggy sandwiches?
Keep the filling and rolls separate until you’re ready to serve. For extra crunch, you can also lightly toast the inside of the rolls before adding the filling.

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