Easy Philly Cheesesteak With Ground Beef Recipe

Sometimes, you just crave the flavors of a classic Philly cheesesteak but want something a little easier and less time-consuming to whip up. This easy Philly cheesesteak with ground beef checks all the boxes! Instead of thinly sliced steak, we’re using ground beef for a faster, budget-friendly version that still brings all those savory, cheesy flavors you love. The combination of provolone and cream cheese melts into the beef, creating a creamy, gooey filling that’s perfect for piling into soft sub rolls. Trust me, once you try this shortcut cheesesteak, it might just become a regular weeknight staple.

this RECIPE

A personal twist on a Philly favorite

The first time I made this recipe, I was trying to satisfy a craving without breaking the bank. Thinly sliced ribeye, the classic choice for a cheesesteak, is delicious but not exactly affordable. Ground beef, on the other hand, is always in my freezer. So, I figured, why not? After a little experimenting with seasonings and cheeses, I realized I had struck gold. The cream cheese adds a luscious texture, while the provolone brings that signature cheesesteak flavor. I shared it with my family, and they couldn’t believe it was ground beef! It’s now a go-to for casual get-togethers and quick weeknight dinners, especially when we need something comforting and easy.

The story behind the Philly cheesesteak

The Philly cheesesteak has its roots in Philadelphia (no surprise there!), where it was first created in the 1930s by Pat and Harry Olivieri, two brothers who owned a hot dog stand. According to local legend, they threw some beef on the grill, added onions, and created the prototype for what would become an iconic sandwich. Over the years, variations emerged, with some folks preferring Cheez Whiz, provolone, or American cheese. This version with ground beef isn’t traditional, but it’s a tasty twist that’s a little easier on the wallet and quicker to prepare. Plus, no need to slice steak paper-thin!

Let’s talk ingredients: the stars of the show

• Ground beef: The foundation of this recipe, ground beef is easy to cook and delivers a rich, meaty flavor. I use an 80/20 blend for the perfect balance of juiciness and flavor, but you can go leaner if you prefer.
• Green bell pepper: Adds a touch of sweetness and a pop of color. You can substitute red or yellow bell peppers for a milder flavor, but green is more traditional for Philly cheesesteak.
• Yellow onion: Finely chopped and cooked with the beef, the onion brings that classic savory flavor. I like to use a sweet yellow onion for a milder taste, but you can go with any variety.
• Provolone cheese: Essential for that Philly cheesesteak flavor. Provolone is slightly sharp and melts beautifully. If you’re out, mozzarella or Monterey Jack will work in a pinch.
• Cream cheese: This is my personal twist, adding creaminess to the filling. It’s not traditional, but it brings everything together in a way that makes each bite feel indulgent.
• Seasonings: Garlic powder, onion powder, kosher salt, and freshly ground black pepper. Simple but essential, these seasonings bring out the best in the beef and veggies.

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

For this recipe, you don’t need anything too fancy! Here’s what will help make things easier:

• Large skillet: A heavy skillet or frying pan works best for browning the beef and cooking the veggies. Make sure it’s big enough to hold everything without overcrowding.
• Spatula or wooden spoon: Essential for breaking up the ground beef and mixing everything together as it cooks.
• Cutting board and knife: For dicing the bell pepper and chopping the onion. If you’re really in a rush, pre-diced veggies can save you a bit of time.
• Cheese grater (optional): If you’re grating your own cheese, a box grater works perfectly. But for this recipe, pre-sliced provolone will save time and effort.

Step-by-step: My foolproof method for Philly cheesesteak filling

1. Brown the ground beef with the veggies: Start by heating a large skillet over high heat. Add the ground beef, diced green bell pepper, and chopped onion. Cook until the beef is fully browned and the vegetables are soft. Make sure to stir frequently and break up the beef with a spatula as it cooks. (Tip: If there’s excess grease, drain it carefully to avoid a greasy filling.)
2. Mix in the cheeses and seasonings: Lower the heat to medium, then add the diced provolone, softened cream cheese, milk, garlic powder, onion powder, salt, and pepper. Stir everything together until the cheeses melt and the mixture becomes creamy. Let it simmer for 3-4 minutes, stirring occasionally. You’ll know it’s ready when it’s all melted and gooey.
3. Load up the rolls: Slice your sub rolls in half and pile in a generous spoonful of the cheesesteak filling. Don’t be shy with the portions—the cheesier, the better!
4. Optional broil for extra cheesiness: If you want to take things up a notch, place the filled subs on a baking sheet, top with a little extra provolone, and broil in the oven for 2-3 minutes. This step isn’t necessary but adds a deliciously gooey layer of melted cheese.
5. Garnish and serve: Sprinkle a little chopped parsley on top for color and freshness, and serve immediately. Enjoy while it’s hot and melty!

Variations to try: Customize your Philly cheesesteak

• Spicy kick: Add a diced jalapeño or a dash of hot sauce for some heat. I love adding a few pickled jalapeños to my sandwich for an extra zing.
• Low-carb version: Skip the bread and serve the cheesesteak mixture over a bed of sautéed spinach or in lettuce wraps. You get all the flavor without the carbs!
• Mushroom lover’s twist: Add a handful of sliced mushrooms to the beef and veggie mixture. Mushrooms bring a nice, earthy flavor that complements the beef.
• Cheese alternatives: If provolone isn’t your favorite, try using Swiss, mozzarella, or even pepper jack for a different flavor profile.
• Make it a bowl: Serve the cheesesteak filling over rice or cauliflower rice for a Philly-inspired bowl. Add a side of roasted veggies, and you’ve got a full meal!

Serving ideas: Make it a meal

For a fun dinner spread, serve these cheesesteak sandwiches with a side of crispy sweet potato fries or a big bowl of coleslaw for crunch. If you’re going for a more classic Philly vibe, try pairing with potato chips and a crunchy dill pickle spear. Another great option is a side of roasted Brussels sprouts or a simple green salad for something fresh and light.

When it comes to presentation, wrap each sandwich in a little parchment paper for that authentic deli feel. It keeps things neat (and looks cute, too). Garnish with parsley for a pop of green, or sprinkle on a little extra black pepper if you’re feeling fancy.

Refreshing beverages to pair

• Iced tea: A glass of sweet or unsweetened iced tea balances the richness of the cheesesteak. Lemon-flavored iced tea adds a refreshing citrus twist.
• Sparkling lemonade: The acidity and bubbles in lemonade help cut through the creamy, cheesy filling. Try it with a splash of lime for an extra zing.
• Arnold Palmer: Half iced tea, half lemonade—this classic drink is light and refreshing, perfect for balancing out a hearty sandwich.
• Ginger ale: A cold ginger ale offers a bit of spice and sweetness that pairs well with the savory notes of the beef and cheese.

Storing and reheating leftovers

If you have leftovers (though that’s rare with this recipe!), store the filling and rolls separately to keep everything fresh. Place the cheesesteak mixture in an airtight container and refrigerate for up to 3 days. When you’re ready to eat, reheat the filling on the stovetop over medium heat, stirring occasionally, until warm.

For reheating in the microwave, warm the filling in 30-second increments, stirring each time to ensure it heats evenly. If you want a fresh-baked feel, toast your roll in the oven for a few minutes before adding the filling.

Scaling the recipe for different serving sizes

This recipe makes about six hearty sandwiches, but it’s easy to adjust for more or fewer servings. If you’re cooking for two, cut the ingredients in half. For a larger crowd, you can easily double or even triple the recipe—just make sure you have a big enough skillet to hold everything!

When scaling up, keep an eye on the cheese ratios, as adding too much cream cheese can make the mixture too creamy. Adjust to taste, and don’t be afraid to add more seasoning if needed.

Troubleshooting tips: Avoid common pitfalls

• Too greasy: Ground beef can be oily, so make sure to drain any excess fat after browning. This keeps the filling from being too greasy.
• Cheese clumping: If your cheese isn’t melting smoothly, try lowering the heat slightly and stirring constantly. Adding the milk helps create a creamier texture.
• Rolls getting soggy: To prevent soggy sandwiches, avoid overfilling the rolls and serve immediately after assembling.

Give this easy Philly cheesesteak a try!

This easy Philly cheesesteak with ground beef is a delicious twist on a classic that’s perfect for busy weeknights or casual gatherings. Once you get a taste of the creamy, cheesy filling, you’ll see why it’s such a hit. And with so many ways to customize, you can make it just the way you like. Whether you’re a Philly cheesesteak purist or just looking for a new go-to sandwich, I hope you enjoy every bite!

Frequently asked questions

1. Can I use a different type of cheese?
Absolutely! While provolone is traditional, feel free to swap in Swiss, mozzarella, or even cheddar for a unique twist.

2. Can I make this recipe gluten-free?
Yes, just use gluten-free rolls or serve the filling over rice or in lettuce wraps for a low-carb, gluten-free option.

3. Can I freeze the filling?
Yes, the filling can be frozen for up to 2 months. Just thaw and reheat on the stovetop when you’re ready to serve.

4. What’s the best way to reheat leftovers?
Reheat on the stovetop for best results, or use the microwave in short increments, stirring in between to avoid cold spots.

5. Can I add other vegetables?
Absolutely! Mushrooms are a great addition, or you can try sautéed spinach for extra greens.

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