Easy Philly Cheesesteak With Ground Beef Recipe

If you’re like me, you love a good Philly cheesesteak. The combination of juicy beef, melty cheese, and sautéed onions and peppers wrapped in a soft roll—what’s not to love? But sometimes, I’m just not in the mood to deal with slicing steak super thin or waiting for it to cook just right. That’s where this ground beef version comes in. It’s got all the flavors of a traditional cheesesteak but in a simpler, quicker form. Trust me, once you’ve tried this version, you might never go back to slicing steak again.

this RECIPE

My Philly cheesesteak adventure

I first stumbled upon this ground beef variation one busy weeknight when I was craving that savory, cheesy goodness but didn’t have any steak on hand. I rummaged through the fridge, spotted some ground beef, and thought, “Why not?” Little did I know, this recipe would become a go-to in our household. The beef browned up quickly, the cheese melted into creamy perfection, and best of all, I didn’t have to fuss over the stove for long. It’s been a favorite for last-minute dinners and casual gatherings ever since.

Plus, there’s something so comforting about the smell of onions and bell peppers sizzling away—it instantly transports me to a cozy corner in a Philly diner, without ever having to leave my kitchen.

A bit of history (and a modern twist)

The original Philly cheesesteak has its roots in South Philadelphia, dating back to the 1930s when two brothers, Pat and Harry Olivieri, decided to put beef on a roll. The sandwich became an instant hit, and before long, it was paired with melted cheese. Traditionally, the sandwich is made with thinly sliced ribeye steak, provolone or Cheez Whiz, and is served on a hoagie roll with sautéed onions and sometimes peppers.

This ground beef version is a more affordable and convenient take on the classic. It’s perfect for those busy weeknights or when you’re feeding a crowd but still want those iconic Philly cheesesteak flavors. While purists may raise an eyebrow, I guarantee your taste buds will thank you.

Let’s talk ingredients: the essentials

• Ground beef: The star of this version. It cooks up quickly and absorbs all the delicious flavors of the seasonings. You can swap it out for ground turkey or chicken if you’re looking for a lighter option, but beef is where it’s at for that rich, savory taste.
• Bell pepper: Green bell pepper adds a nice crunch and slight bitterness that balances the richness of the cheese and beef. If green bell peppers aren’t your favorite, you could use red or yellow peppers for a sweeter twist.
• Sweet onion: Onions are a must! They add a subtle sweetness and depth of flavor. I love using sweet yellow onions, but white onions or even shallots can work in a pinch.
• Provolone cheese: Creamy, melty, and with just enough tang to cut through the beefiness. If you don’t have provolone, you could try mozzarella or even American cheese for a more classic diner taste.
• Cream cheese: This is the secret to making the cheesesteak mixture extra creamy. It blends beautifully with the provolone, creating a sauce that coats every bite. In a pinch, you could substitute with ricotta or even a bit of sour cream.
• Sub rolls: Soft sub rolls are essential for soaking up all the juices without falling apart. If you’re out of sub rolls, you can use hamburger buns or even pita pockets in a pinch.

Kitchen gear: what you need (and what you can skip)

For this recipe, you really don’t need anything fancy. A good large skillet is essential for browning the ground beef and sautéing the onions and peppers. If you have a cast-iron skillet, even better—it helps to caramelize the onions and peppers beautifully.

A good mixing spoon or spatula is all you need to stir everything together, and if you’re going for that broiled cheese finish, a baking sheet will come in handy when you pop those rolls into the oven. No need for a fancy sandwich press or griddle here—simplicity is key with this dish.

Step-by-step: How to make the best ground beef Philly cheesesteak

Alright, let’s get cooking! Here’s how I make this dish, with a few personal tips to ensure it turns out perfect every time.

1. Brown the beef and veggies
   Start by heating a large skillet over high heat. Once it’s hot, toss in the ground beef, chopped onions, and bell peppers. Stir occasionally and break up the beef with a spoon as it cooks. You’ll know it’s ready when the meat is fully browned and the onions and peppers are soft and fragrant, about 7-10 minutes.
   Tip: Make sure to drain any excess fat from the skillet once the beef is browned to avoid a greasy filling.
2. Add the cheesy goodness
   Now for the fun part—cheese! Dice your provolone cheese into small cubes and stir it into the beef mixture along with the softened cream cheese, milk, garlic powder, onion powder, salt, and pepper. Let everything simmer together for 3-4 minutes, stirring occasionally, until the cheese has melted into a creamy sauce that coats the beef.
   Tip: If you like things extra cheesy, feel free to add more provolone! You can also add a splash more milk if the mixture seems too thick.
3. Load up your rolls
   Slice your sub rolls in half and pile in a generous spoonful of the cheesesteak mixture. If you’re feeling extra indulgent, top with an additional slice of provolone and pop the rolls under the broiler for 2-3 minutes until the cheese is bubbly and golden.
   Tip: Keep an eye on the rolls while broiling—things can go from perfectly melted to burnt pretty quickly!
4. Garnish and serve
   Once your cheesesteaks are ready, sprinkle a bit of freshly chopped parsley on top for a pop of color. It’s optional, but it adds a nice touch. Serve immediately, and enjoy the cheesy, savory goodness.

Variations and adaptations to try

One of the best things about this recipe is how versatile it is. Here are a few ways to change things up:

• Make it low-carb: Skip the rolls and serve the cheesy ground beef mixture in lettuce wraps or over a bed of sautéed spinach for a delicious low-carb or keto-friendly meal.
• Vegan version: You can easily swap the ground beef for a plant-based alternative like Beyond Meat or crumbled tofu. Use dairy-free cheeses like Daiya or Violife to maintain that cheesy goodness.
• Gluten-free option: Substitute the sub rolls for gluten-free rolls or serve the mixture over baked sweet potatoes for a hearty, gluten-free meal.
• Add some spice: For a spicy kick, add a dash of hot sauce or some sliced jalapeños to the beef mixture while it’s cooking.
• Seasonal twists: In the fall, try adding sautéed mushrooms or even a bit of roasted butternut squash to the mix for a seasonal twist.

Each of these variations offers something a little different, but they all capture the essence of a good Philly cheesesteak.

Serving and presentation ideas

When it comes to serving these cheesesteaks, I like to keep it simple but tasty. Place each sandwich on a platter lined with parchment paper for an easy, casual presentation. For a little extra flair, you can sprinkle some fresh parsley on top or add a few pickle spears on the side for a crunchy, tangy contrast.

If you’re serving these for a party, cut the sandwiches in half and arrange them on a tray—this makes it easy for guests to grab and enjoy without needing a knife and fork.

Perfect drink pairings

Since this dish is rich and cheesy, I love pairing it with refreshing, drinks that help cleanse the palate. Here are a few of my go-tos:

• Iced tea: A tall glass of unsweetened iced tea with a lemon wedge is the perfect, crisp pairing for these cheesesteaks. The slight bitterness of the tea balances out the richness of the beef and cheese.
• Sparkling water with lime: For something even lighter, sparkling water with a squeeze of lime offers a nice contrast to the savory flavors without overpowering them.

Storage and reheating tips

Got leftovers? No problem! Store any remaining cheesesteak filling in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, just pop it back in a skillet over medium heat, stirring until warmed through.

For the rolls, you can store them separately to prevent them from getting soggy. When you’re ready to enjoy another sandwich, warm the filling and toast the rolls under the broiler before assembling.

Scaling the recipe up or down

Need to make more or less? This recipe is super flexible. If you’re cooking for a crowd, you can easily double or triple the ingredients—just make sure you have a large enough skillet to handle all the beef! On the other hand, if you’re cooking for two, you can halve the ingredients and still have plenty of cheesesteak goodness.

When scaling down, I’ve found it helpful to adjust the cheese-to-beef ratio slightly—sometimes the mixture can get too cheesy (if there’s such a thing!) if you don’t reduce the cheese along with the beef.

Troubleshooting tips (and how to avoid common mistakes)

• If the cheese mixture seems too thick or dry, add a splash more milk or cream cheese to loosen it up.
• If your beef is greasy, make sure you’re draining off the fat after browning the meat. This keeps the sandwich from becoming too oily.
• If your rolls get too soft or soggy, consider toasting them slightly before adding the filling for a bit more structure.

FAQs

Can I make this ahead of time?
Yes! You can make the beef mixture a day in advance and store it in the fridge. Just reheat it in a skillet before serving.

What type of cheese works best?
Provolone is the classic choice, but mozzarella, cheddar, or even American cheese work great too!

Can I freeze the leftovers?
The beef mixture freezes well—just store it in an airtight container for up to 3 months.

How can I make this spicier?
Add some red pepper flakes or a dash of hot sauce to the beef mixture for an extra kick.

Can I use different bread?
Absolutely! Any soft roll or even hamburger buns work in a pinch.

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