Ground Beef Philly Cheesesteaks bring all the classic flavors you crave to your table in half the time. Using ground beef instead of sliced steak makes this recipe budget-friendly and incredibly quick, perfect for busy weeknights when you need something hearty and satisfying without the fuss.
Table of Contents
Ingredients for Ground Beef Philly Cheesesteaks
I use 80/20 ground beef for these sandwiches because the fat content keeps everything juicy without being greasy. Fresh vegetables make a real difference here, so grab firm bell peppers and onions that will hold up nicely when sautéed without turning to mush.
- 1 pound ground beef (80/20 blend)
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced (red bell pepper works great too for extra sweetness)
- 1 cup mushrooms, sliced (optional, but they add great texture)
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce (this adds that classic umami depth)
- Salt, to taste
- Black pepper, to taste
- 4 slices provolone cheese (deli-sliced melts better than pre-packaged)
- 4 hoagie rolls (look for soft ones, not crusty artisan bread)
- 1 tablespoon olive oil, for cooking
Step-by-Step Instructions
Before you start cooking, have all your vegetables sliced and ready to go. This recipe moves quickly once you begin, and you don’t want to be chopping onions while your beef overcooks.
Step 1: Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Once the oil shimmers and moves easily across the pan, add your sliced onions and bell peppers. Sauté for 3 to 5 minutes until they soften and the edges start to brown slightly. If using mushrooms, toss them in and cook for another 3 minutes until they release their moisture and turn golden.
Step 2: Push the vegetables to one side of the skillet and add the ground beef to the empty space. Break it apart with a wooden spoon or spatula, creating small crumbles as it cooks. Let it sit undisturbed for about 2 minutes first to develop a nice brown crust, then continue breaking it up and cooking for another 5 minutes total until no pink remains. Don’t stir constantly or you’ll end up steaming the meat instead of browning it.
Step 3: Stir in the garlic powder, Worcestershire sauce, salt, and black pepper. Mix everything together thoroughly, combining the vegetables with the seasoned beef. If your beef released a lot of grease, drain off the excess now before it makes your rolls soggy. Cook for an additional 2 minutes to let the flavors come together.
Step 4: Reduce the heat to low and arrange all 4 provolone slices over the beef mixture, overlapping them slightly to cover the surface. Cover the skillet with a lid and let the cheese melt for 2 to 3 minutes until it’s gooey and delicious. While the cheese melts, if you want toasted rolls, pop them in a 350°F oven for 2 minutes.
Step 5: Slice your hoagie rolls lengthwise without cutting all the way through, leaving them hinged on one side. This keeps the filling from falling out.
Step 6: Once the cheese has melted completely, spoon the beef and vegetable mixture generously into each hoagie roll, making sure everyone gets plenty of that melted cheese. Serve immediately while everything is hot and the cheese is still perfectly gooey.
What to Serve with Ground Beef Philly Cheesesteaks
These hearty sandwiches pair beautifully with sides that add freshness and balance to the rich, savory flavors.
Crispy French Fries: Classic steakhouse-style fries provide the perfect crunchy contrast to the soft, cheesy sandwich. The saltiness complements the savory beef wonderfully. Try our Cheesy Ranch Potatoes for a loaded twist.
Simple Garden Salad: A light salad with a tangy vinaigrette cuts through the richness of the cheese and adds a refreshing element that makes the meal feel more complete and nutritious.
Potato Chips: For the quickest option, kettle-cooked chips add satisfying crunch without any extra cooking. Choose ridged varieties that can hold up to dipping in ketchup or aioli.
Coleslaw: Creamy or vinegar-based slaw brings brightness and acidity that balances the heavy cheese and beef perfectly. The cool, crisp texture is especially welcome alongside the hot sandwich.
Pickles and Peppers: A small plate of dill pickles or banana peppers adds a tangy, briny element that enhances every bite and cleanses your palate between mouthfuls.
Loaded Baked Potato Soup: On colder nights, pair your cheesesteak with this creamy, comforting soup for the ultimate cozy dinner.
Storage & Serving Tips
Store any leftover beef mixture in an airtight container in the refrigerator for up to 2 days. Keep the filling separate from the rolls to prevent sogginess. Don’t store assembled sandwiches as they’ll get mushy quickly. The meat mixture can also be frozen for up to 3 months in a freezer-safe container.
For reheating, warm the beef mixture in a skillet over medium heat with a splash of water to keep it moist. You can also microwave it in 30-second intervals, stirring between each round. Add fresh cheese on top before reheating for the best gooey results.
This recipe is incredibly versatile beyond sandwiches. Try serving the beef mixture over rice bowls similar to our Korean Ground Beef Bowl, stuffing it into bell peppers, or using it as a topping for loaded nachos. My kids love when I turn leftovers into quesadillas the next day, and it works great in our Grilled Cheese Burrito too.
FAQs
Can I use a different type of cheese?
Absolutely! While provolone is traditional, American cheese melts beautifully and creates that classic cheesesteak stretch. Cheddar, mozzarella, or even Cheez Whiz work wonderfully depending on your preference. Just make sure whatever cheese you choose melts well.
How do I prevent the rolls from getting soggy?
Toast the rolls lightly before filling them, and make sure to drain any excess grease from the beef mixture after browning. Assembling the sandwiches right before serving also helps maintain the best texture. If your beef released a lot of liquid during cooking, pour it off before adding the cheese.
Can I make this recipe ahead of time?
Yes! Prepare the beef and vegetable mixture up to a day in advance and store it in the refrigerator. When you’re ready to serve, simply reheat the filling in a skillet, melt fresh cheese on top, and assemble your sandwiches. The texture will be just as good as making it fresh.
Ground Beef Philly Cheesesteaks
Ingredients
Equipment
Method
- Before you start cooking, have all your vegetables sliced and ready to go. Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat. Once the oil shimmers, add the sliced onions and bell peppers and sauté for 3 to 5 minutes until they soften and the edges start to brown. If using mushrooms, add them and cook for another 3 minutes until they turn golden.
- Push the vegetables to one side of the skillet and add the ground beef to the empty space. Break it apart with a wooden spoon, creating small crumbles. Let it sit undisturbed for about 2 minutes first to develop a brown crust, then continue breaking it up and cooking for another 5 minutes total until no pink remains.
- Stir in the garlic powder, Worcestershire sauce, salt, and black pepper. Mix everything together thoroughly, combining the vegetables with the seasoned beef. If your beef released a lot of grease, drain off the excess now. Cook for 2 minutes to let the flavors come together.
- Reduce the heat to low and arrange all 4 provolone slices over the beef mixture, overlapping them slightly to cover the surface. Cover the skillet with a lid and let the cheese melt for 2 to 3 minutes. While the cheese melts, if you want toasted rolls, pop them in a 350°F oven for 2 minutes.
- Slice your hoagie rolls lengthwise without cutting all the way through, leaving them hinged on one side.
- Once the cheese has melted completely, spoon the beef and vegetable mixture generously into each hoagie roll. Serve immediately while hot.
