Easy Philly Cheesesteak With Ground Beef Recipe
Let’s be real: sometimes you just crave a cheesesteak, but don’t want the fuss of slicing up steak or waiting for it to cook. That’s where this Philly Cheesesteak with ground beef comes in—same indulgent flavors, half the work! This recipe hits all the right notes with tender ground beef, sautéed peppers and onions, gooey provolone cheese, and just a touch of creamy richness thanks to some secret ingredients (spoiler: cream cheese!).
If you’re looking for a fast, family-friendly dinner that’ll satisfy that classic Philly craving, this one’s a keeper. It’s got all the cheesesteak flavor you love but in an easy-to-make, easy-to-serve form.
My First Time Trying Ground Beef Cheesesteaks
I was initially a little skeptical about replacing the traditional shaved steak with ground beef. But one busy weeknight, after a long day, I decided to give it a shot. I had all the ingredients on hand and thought, “Why not?” After one bite, I knew this was going to be a go-to recipe in our house. The ground beef is quicker to cook, the filling is extra creamy and cheesy, and the flavors are spot-on. Even my Philly-born friend gave it a thumbs up (which, trust me, is a BIG deal)!
The Story Behind the Cheesesteak
The Philly Cheesesteak has been a beloved sandwich since the 1930s, originally invented in South Philadelphia. Traditionally made with thinly sliced beefsteak and melted cheese on a long hoagie roll, this sandwich has inspired countless variations over the years. While purists may say only ribeye will do, using ground beef for a cheesesteak-style filling is a clever, time-saving twist. You get the same delicious combination of beef, cheese, and peppers in a fraction of the time, making it perfect for busy weeknights.
Let’s Talk Ingredients: Making the Perfect Ground Beef Cheesesteak
- Ground Beef: This is the heart of our cheesesteak. Ground beef cooks quickly and gives a slightly different, but equally delicious, texture compared to shaved steak. I prefer an 80/20 blend for just the right amount of richness. You can also use ground turkey or chicken if you’re aiming for a leaner option.
- Green Bell Pepper & Sweet Yellow Onion: Essential for that signature cheesesteak flavor! The bell pepper adds a mild sweetness and a bit of crunch, while the onion gives depth to the dish. If you don’t have green peppers, red or yellow ones will work too.
- Provolone Cheese: This is where the magic happens! Provolone gives a mild, creamy melt that complements the beef perfectly. Feel free to add extra if you love a super cheesy filling. Mozzarella is a decent substitute if you’re in a pinch.
- Cream Cheese & Milk: These add a silky, creamy texture that makes the filling extra satisfying. If you don’t have cream cheese, a couple of tablespoons of sour cream or Greek yogurt could work too.
- Garlic Powder, Onion Powder, Salt, and Pepper: Simple seasonings that bring out the best in each ingredient. You can adjust the amounts to taste, especially if you’re sensitive to salt.
- Sub Rolls: Use soft, sturdy sub rolls that can hold up to the filling. If you’re feeling fancy, toast them lightly in the oven before piling on the meat mixture.
Essential Kitchen Tools (No Fancy Gear Needed)
To whip up this easy cheesesteak, here’s what you’ll need:
- Large Skillet: A good-quality skillet will help you brown the beef evenly and cook the peppers and onions to perfection. Cast iron works great here.
- Wooden Spoon or Spatula: For breaking up the ground beef as it cooks and mixing everything together.
- Sharp Knife: For chopping the peppers, onions, and cheese. A good knife makes prep a breeze.
- Cutting Board: To keep things safe and organized while you prep.
Step-by-Step: How to Make This Ground Beef Cheesesteak
- Start by browning the beef: In a large skillet over high heat, add the ground beef, chopped onions, and green bell pepper. Stir occasionally, breaking up the beef as it cooks. You’ll want the beef browned and the veggies softened—about 8-10 minutes should do it. Tip: Draining off excess fat after cooking keeps the filling from getting too greasy.
- Add the cheese and seasonings: With the skillet still on low heat, toss in the diced provolone, softened cream cheese, and milk. Season with garlic powder, onion powder, salt, and pepper. Stir everything together until the cheese is melted and the mixture is creamy. I usually let it simmer for a few minutes to let all the flavors blend.
- Pile the filling into rolls: Grab your sub rolls and cut them in half. Spoon a generous amount of the ground beef filling into each roll. If you’re a cheese lover, now’s your chance to add more provolone on top.
- Broil (optional): If you like a golden, melty cheese topping, pop the sandwiches under the broiler for 2-3 minutes. Just keep an eye on them—they can go from perfect to burnt quickly!
- Garnish and serve: Top with a sprinkle of fresh parsley for a pop of color, and dig in!
Variations to Try (Because Options are Fun!)
- Make it Spicy: Add diced jalapeños or a sprinkle of crushed red pepper flakes for a spicy kick. Spicy provolone or pepper jack cheese also works great here.
- Low-Carb Version: Serve the filling over a bed of lettuce or stuffed into a hollowed-out bell pepper for a Philly cheesesteak-inspired bowl. It’s just as delicious without the bread!
- Mushroom Lover’s Delight: Sauté some sliced mushrooms along with the peppers and onions for an earthy twist.
- Extra-Cheesy: If you’re a cheese fanatic, add some shredded mozzarella or cheddar along with the provolone. The more cheese, the merrier!
- Vegan Twist: Use a plant-based ground beef alternative, like Beyond Meat, and dairy-free cheese. The flavors are surprisingly close, and it’s a fun way to make this dish vegan-friendly.
Serving and Presentation Ideas
To keep things casual, I like to serve these cheesesteaks straight out of the skillet with a big spoon. If you’re entertaining, consider serving them open-faced with the cheesy filling on display. Garnish each sandwich with a sprinkle of parsley for a pop of color, and serve with a side of potato chips or a simple salad.
Drink Pairing Suggestions
These cheesesteaks pair beautifully with a cold, refreshing drink. A light lager or amber ale complements the rich, cheesy filling. If you’re not a beer person, try a crisp cola or even a sparkling water with a squeeze of lime to balance the flavors. For a wine option, a dry rosé or a young red like Beaujolais would be fun, too.
Storing & Reheating Tips
- Refrigerate: Store any leftover filling in an airtight container in the fridge for up to 3 days. I don’t recommend storing assembled sandwiches, as the bread can get soggy.
- Reheat: Warm the filling in a skillet over low heat or in the microwave for about a minute. If it feels a bit dry, add a splash of milk to revive the creamy texture.
- Freezing: You can freeze the beef filling for up to 2 months. Thaw it overnight in the fridge before reheating.
Scaling the Recipe for Different Servings
This recipe makes about six sandwiches, but it’s easy to adjust. For a smaller batch, simply halve the ingredients. If you’re feeding a crowd, you can double everything—just make sure to use a large enough skillet, or cook the beef and veggies in batches to avoid overcrowding.
Troubleshooting Common Issues
- Filling too dry? Add a splash more milk to keep it creamy.
- Too salty? A squeeze of lemon juice can balance out the flavors if you overdid the salt.
- Cheese not melting well? Try lowering the heat and stirring gently until the cheese is fully incorporated.
Give This Philly Cheesesteak with Ground Beef a Try!
This Philly Cheesesteak with ground beef might not be the traditional version, but it’s a delicious twist that delivers big on flavor without a lot of fuss. It’s quick, satisfying, and perfect for busy nights or casual gatherings. Don’t be afraid to make it your own—add extra cheese, spice it up, or try a low-carb version. I hope this recipe brings a bit of Philly flavor to your table and inspires some tasty creativity in your kitchen!
FAQ
Q1: Can I use a different type of cheese?
A: Absolutely! Mozzarella or Monterey Jack can work well, though provolone gives that classic cheesesteak taste.
Q2: What kind of ground beef should I use?
A: I recommend 80/20 for the best balance of flavor and juiciness, but you can use leaner beef if you prefer.
Q3: Can I make this ahead of time?
A: Yes, you can make the filling up to a day ahead. Just reheat it and add to fresh rolls when ready to serve.
Q4: How can I make this gluten-free?
A: Use gluten-free rolls or serve the filling over rice or a baked potato.
Q5: Do I have to use cream cheese?
A: Cream cheese adds a creamy texture, but you can substitute with sour cream or even omit it if you prefer.
Easy Philly Cheesesteak With Ground Beef Recipe
Enjoy this Philly Cheesesteak with ground beef in under 30 minutes! All the flavor, none of the fuss. Perfect for a quick, family-friendly meal.
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
- 2 lbs ground beef
- 1 green bell pepper, chopped
- 1 sweet yellow onion, chopped
- 6 oz provolone cheese, or more
- 4 oz cream cheese, softened
- 2 tbsp milk
- 1.5 tsp garlic powder
- 1.5 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp onion powder
- 6 sub rolls, 6 inches each
Garnish (optional)
- Fresh parsley, chopped
Instructions
- Start by browning the beef: In a large skillet over high heat, add the ground beef, chopped onions, and green bell pepper. Stir occasionally, breaking up the beef as it cooks. You’ll want the beef browned and the veggies softened—about 8-10 minutes should do it. Tip: Draining off excess fat after cooking keeps the filling from getting too greasy.
- Add the cheese and seasonings: With the skillet still on low heat, toss in the diced provolone, softened cream cheese, and milk. Season with garlic powder, onion powder, salt, and pepper. Stir everything together until the cheese is melted and the mixture is creamy. I usually let it simmer for a few minutes to let all the flavors blend.
- Pile the filling into rolls: Grab your sub rolls and cut them in half. Spoon a generous amount of the ground beef filling into each roll. If you’re a cheese lover, now’s your chance to add more provolone on top.
- Broil (optional): If you like a golden, melty cheese topping, pop the sandwiches under the broiler for 2-3 minutes. Just keep an eye on them—they can go from perfect to burnt quickly!
- Garnish and serve: Top with a sprinkle of fresh parsley for a pop of color, and dig in!
Notes
Serving and Presentation Ideas
To keep things casual, I like to serve these cheesesteaks straight out of the skillet with a big spoon. If you’re entertaining, consider serving them open-faced with the cheesy filling on display. Garnish each sandwich with a sprinkle of parsley for a pop of color, and serve with a side of potato chips or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner