I discovered Ground Beef Philly Cheesesteaks during a hectic season with a toddler on my hip and dinner overdue. One skillet, a handful of basics, and the whole house smelled like comfort. This version keeps the spirit of a classic cheesesteak, but leans on ground beef for speed and savings. It’s ready in about 30 minutes, budget-friendly, and gloriously melty. If you love cozy, no-fuss dinners that bring everyone to the table, these Ground Beef Philly Cheesesteaks will be your new weeknight win.
Table of Contents
Why This Ground Beef Philly Cheesesteaks Recipe Works
- Smart budget swap. Ground beef delivers all the cheesesteak flavor without the price of ribeye, and the texture stays juicy with melty cheese.
- Weeknight simple. One skillet, minimal prep, and dinner on the table fast, even when schedules feel tight.
- Family flexible. Customize the cheese and bread, add heat if you want, and watch picky eaters devour every bite.
Irresistibly Delicious Ground Beef Philly Cheesesteaks
Ingredients
Equipment
Method
- In a large skillet over high heat, cook the ground beef, chopped onion, and bell pepper until the beef is cooked through and the vegetables are soft. Break up the meat as it cooks so the filling stays scoopable. Drain the fat and juices so the rolls do not get soggy.
- Dice the provolone. Add the diced provolone, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper to the skillet. Stir until the cheeses melt into the beef. Simmer 3 to 4 minutes, then remove from heat. The mixture should look creamy and a little saucy.
- Split the sub rolls. Pile a generous spoonful of the ground beef philly cheesesteak filling into each roll. Press gently so the filling nestles into the bread.
- For extra cheese pull, top with more provolone. Place on a sheet pan and broil 2 to 3 minutes until the cheese melts and the edges toast.
- Sprinkle with chopped parsley if you like. Serve immediately. Enjoy every bite of these Ground Beef Philly Cheesesteaks while they’re hot and melty.
Notes
Ingredients & Potential Substitutions
- Ground beef: Use 80/20 for richer flavor, 90/10 for leaner. Both work well.
- Green bell pepper: Classic, but swap with red, yellow, or poblano for a sweeter or smoky note.
- Sweet yellow onion: White onion or shallots also taste great.
- Provolone cheese: Mild and melty. American, mozzarella, or pepper jack are good substitutes.
- Cream cheese: Adds silky richness and helps bind the filling. For those who enjoy a creamy taste, our Pumpkin Cream Cheese Cookies carry that aroma into dessert.
- Milk: Loosens the mixture for scoopable, saucy filling.
- Garlic powder + onion powder: Pantry-friendly flavor boosters.
- Salt and ground pepper: Season to taste.
- Sub rolls: Hoagie rolls, brioche subs, bolillos, or even toasted ciabatta work.
- Fresh parsley: Optional, for a fresh finish.
I use 2 pounds of ground beef, 1 onion, and 1 green bell pepper. You’ll need 6 ounces provolone, 4 ounces cream cheese, 2 tablespoons milk, 1.5 teaspoons garlic powder, 1.5 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon onion powder, 6 sub rolls, and chopped parsley. This keeps Ground Beef Philly Cheesesteaks classic, customizable, and kid friendly.
Equipment
- Large skillet or saute pan
- Wooden spoon or spatula
- Cutting board and knife
- Sheet pan for broiling
- Colander or spoon for draining
- Measuring spoons and cups
Step-by-Step Instructions for Cooking
1) Brown the meat and veggies. In a large skillet over high heat, cook the ground beef, chopped onion, and bell pepper until the beef is cooked through and the vegetables are soft. Break up the meat as it cooks so the filling stays scoopable. Drain the fat and juices so the rolls do not get soggy. For a comparison of lean ground beef options, you can refer to this resource which includes helpful nutritional information.
2) Make it melty. Dice the provolone. Add the diced provolone, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper to the skillet. Stir until the cheeses melt into the beef. Simmer 3 to 4 minutes, then remove from heat. The mixture should look creamy and a little saucy.
3) Fill the rolls. Split the sub rolls. Pile a generous spoonful of the ground beef philly cheesesteak filling into each roll. Press gently so the filling nestles into the bread.
4) Optional broil. For extra cheese pull, top with more provolone. Place on a sheet pan and broil 2 to 3 minutes until the cheese melts and the edges toast.
5) Finish and serve. Sprinkle with chopped parsley if you like. Serve immediately. Enjoy every bite of these Ground Beef Philly Cheesesteaks while they’re hot and melty.
Tip: If you want a crisper roll, lightly toast the bread before filling. It adds structure and keeps the juicy goodness inside.
Tips for the Best Ground Beef Philly Cheesesteaks
- Toast the buns. Try one of these: butter and skillet-toast cut sides, brush with olive oil and broil until golden, or air fry at 375 F for 2 to 3 minutes.
- Drain right. Spoon off excess fat or tilt the pan and blot with paper towels. Keep a little for flavor so the filling stays luscious.
- Worcestershire works. A small splash adds savory depth and helps the ground beef taste steakier without changing the creamy texture.
Recipe Variations (Sliders, Spicy, Different Meats)
| Variation | How to Do It | Why You’ll Love It |
|---|---|---|
| Spicy Jalapeño | Add sliced jalapeños with the peppers and onions, or use pepper jack. | A zesty kick that pairs with creamy cheese. |
| Ground Chicken or Turkey: Learn more about nutritional comparison | Swap 1:1 for beef, add an extra pinch of salt and a splash of Worcestershire. | Leaner but still satisfying and cheesy. |
| Party Sliders | Use slider buns, toast lightly, fill, then broil on a sheet pan. | Bite-size Ground Beef Philly Cheesesteaks for a crowd. If you’re looking for additional slider recipes, our Crack Chicken Casserole Recipe works wonderfully in slider buns too. |
The Great Cheese Debate: Provolone vs. American vs. Homemade “Whiz”
Provolone brings a clean, slightly sharp melt that lets the beef and peppers shine. American cheese melts ultra smooth and gives that nostalgic, diner-style pull. Cheese whiz or a homemade cheese sauce is bold, salty, and very creamy.
Homemade “Whiz” style sauce:
- Melt 1 tablespoon butter in a small saucepan. Whisk in 1 tablespoon flour and cook 1 minute.
- Slowly whisk in 3/4 cup milk until smooth. Simmer until slightly thick.
- Stir in 1 cup shredded American or cheddar, a pinch of salt, and a splash of hot sauce if you like. Spoon over your Ground Beef Philly Cheesesteaks for that authentic street-cart vibe.
Make-Ahead & Freezer Instructions
Make-ahead: Cook the filling through step 2, cool, and refrigerate up to 3 days. Reheat gently over medium heat with a splash of milk to loosen, then fill toasted rolls.
Freeze: Cool the cooked filling completely, portion into freezer bags, and press flat. Freeze up to 2 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium, stirring often, and add a little milk if needed. Toast rolls so they stay sturdy with the juicy mixture.
Side Dish Pairings
- Classic & Crispy: French fries or onion rings for that diner plate moment.
- Fresh & Light: Simple coleslaw or a crunchy cucumber salad to balance the richness.
- Hearty & Comforting: Baked mac and cheese or old-school potato salad for a cozy spread.
These sides turn Ground Beef Philly Cheesesteaks into a full dinner that feels special without extra fuss.
Creative Ways to Use Leftovers
- Bold Quesadillas: Tuck the filling into tortillas with extra cheese and griddle until golden.
- Loaded Nachos: Scatter over chips, add onions, peppers, and bake, then drizzle cheese sauce.
- Breakfast Hash: Sizzle with diced potatoes, top with a fried egg, and dig in.
- Philly Cheesesteak Topped Baked Potatoes: Split a steamy potato, spoon in filling, and add provolone.
Nutrition
These values are estimates per filled sandwich and will vary by bread, cheese amount, and beef fat percentage. For a lighter take, choose 90/10 beef and skip extra cheese on top.
| Nutrient | Estimated Value Per Sandwich |
|---|---|
| Calories | ~740 kcal |
| Protein | ~46 g |
| Fat | ~47 g |
| Carbohydrates | ~36 g |
| Sodium | ~980 mg |
Frequently Asked Questions
What meat is traditional in a Philly cheesesteak?
Thinly sliced ribeye cooked on a griddle with onions is classic, but Ground Beef Philly Cheesesteaks give a budget-friendly twist.
Best bread alternatives to hoagie rolls?
Try brioche subs, bolillos, toasted ciabatta, or sturdy baguette sections.
How do I keep the rolls from getting soggy?
Drain the beef well and toast the cut sides of the bread before filling.
Common mistakes to avoid?
Overcrowding the pan, under-seasoning, and using ultra-lean beef without enough cheese can lead to dry filling.
Conclusion
From my kitchen in The Meal Craft world to yours, I hope these Ground Beef Philly Cheesesteaks become a go-to on busy nights. They’re quick, cozy, and endlessly customizable, so have fun with the cheeses and spice levels. If you make them, leave a comment, ask a question, or share your creation. I love seeing your spins and hearing what your family thinks. Now grab a skillet and let’s make dinner happen.
