Ground Beef Philly Cheesesteaks

Ground Beef Philly Cheesesteaks are a quick and satisfying twist on the classic sandwich. Instead of using traditional shaved steak, I use seasoned ground beef, paired with sautéed onions and bell peppers, all smothered in melted cheese and stuffed into toasted hoagie rolls. It’s an easy, budget-friendly version that still delivers on bold, savory flavor.

Why You’ll Love This Recipe

I love this version because it comes together fast, uses ingredients I usually have on hand, and still gives me all the gooey, cheesy comfort I expect from a Philly cheesesteak. It’s family-friendly, great for busy weeknights, and endlessly customizable. Plus, there’s no need for specialty meats—ground beef does the job perfectly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Olive oil
• Onion, thinly sliced
• Green bell pepper, sliced
• Red bell pepper (optional), sliced
• Garlic, minced
• Worcestershire sauce
• Salt and pepper
• Provolone cheese or American cheese slices
• Hoagie rolls or sandwich buns
• Butter (optional, for toasting rolls)

Directions

1. I heat olive oil in a large skillet over medium heat and sauté the onions and bell peppers until soft and caramelized, then set them aside.
2. In the same skillet, I brown the ground beef until fully cooked, draining any excess grease.
3. I stir in garlic, Worcestershire sauce, salt, and pepper, letting the flavors combine for a couple of minutes.
4. I return the sautéed peppers and onions to the skillet and mix them with the beef.
5. I lay slices of cheese over the beef mixture, cover the pan, and let the cheese melt.
6. While the cheese melts, I toast the hoagie rolls with a little butter in a separate pan or under the broiler.
7. I scoop the cheesy beef and pepper mixture into the warm rolls and serve immediately.

Servings and timing

This recipe makes about 4 hearty sandwiches. It takes around 10 minutes to prep and 20 minutes to cook, so I usually have it ready in 30 minutes or less.

Variations

Sometimes I switch up the cheese with mozzarella, cheddar, or even cheese whiz for a more classic Philly feel. I also like adding mushrooms for an earthy flavor or jalapeños for a spicy kick. If I’m going low-carb, I serve the beef mixture over lettuce or in a low-carb wrap instead of a bun.

storage/reheating

I store leftover meat and veggies in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I warm it in a skillet or microwave until hot. I always toast the rolls fresh when assembling sandwiches the next day so they stay crisp.

FAQs

Can I use other ground meats besides beef?

Yes, I’ve used ground turkey and chicken with great results. I just adjust the seasoning a bit to boost the flavor.

What kind of cheese melts best for this?

Provolone is my favorite because it melts beautifully and has a mild flavor, but American and mozzarella work really well too.

Can I make these ahead of time?

I prepare the meat and veggie mix ahead and store it. When I’m ready, I reheat the filling and assemble the sandwiches fresh.

How do I keep the bread from getting soggy?

I like to toast the inside of the rolls with butter to create a barrier, and I assemble them just before eating.

Are these freezer-friendly?

The filling freezes well. I store it in freezer-safe containers or bags for up to 2 months. I thaw and reheat before adding to freshly toasted rolls.

Conclusion

Ground Beef Philly Cheesesteaks are one of my go-to comfort meals when I need something fast, filling, and loaded with flavor. They’ve got the classic cheesesteak taste with a simpler twist, making them perfect for weeknights, game days, or anytime cravings hit.

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