Ground beef Philly cheesesteaks are a speedy, kid-friendly twist on the classic sandwich: all the melty cheese, sautéed onions and peppers, and savory beef, but made easy with 1 pound of ground beef instead of thinly sliced steak. This version is perfect for weeknights when you want that Philly flavor without the fuss. If you enjoy converting sandwich flavors into other meals, try this Philly cheesesteak soup for a comforting companion to the sandwich.
Why you’ll love this dish
This ground beef take captures the essence of a Philly cheesesteak but keeps things fast, economical, and forgiving. It’s:
- Quick: from skillet to table in about 20–25 minutes.
- Budget-friendly: ground beef is usually cheaper than ribeye or sirloin.
- Crowd-pleasing: kids and adults alike usually enjoy the mild, cheesy flavors.
- Flexible: easily adapted for low-carb, spicy, or vegetarian variations.
“Made this for a busy weeknight and everyone asked for seconds. Fast, cheesy, and so easy to tweak.” — a satisfied home cook
Perfect occasions: a no-fuss weeknight dinner, casual game-day bites, or a make-ahead option for hungry families.
How this recipe comes together
Before you start, here’s the simple flow so you know what to expect: sauté the aromatics (onion and optional bell pepper) until soft, brown the ground beef and season, top the beef with cheese and let it melt under a lid, toast the hoagies, and assemble. The whole idea is to build quick layers of flavor—caramelized vegetables, well-browned beef, and gooey cheese—without needing special equipment or long marinating times.
What you’ll need
- 1 lb ground beef (80/20 gives good flavor and juiciness; leaner works but may be drier)
- 1 medium onion, thinly sliced (yellow or sweet onion works best)
- 1 bell pepper, thinly sliced (optional; green for classic flavor, or red/yellow for sweetness)
- Salt and pepper, to taste
- 4 slices provolone (or American, Monterey Jack, or your cheese of choice)
- 4 hoagie rolls
- Olive oil (1–2 tablespoons) for sautéing
Ingredient notes and substitutions:
- Cheese: provolone melts beautifully, but American cheese gives that ultra-creamy texture. For a sharper bite, use cheddar or pepper jack.
- Rolls: if you don’t have hoagies, sub with crusty baguettes or kaiser rolls.
- Beef alternatives: ground turkey or chicken for a leaner sandwich; see Variations for vegetarian options.
Step-by-step instructions
- Heat a large skillet over medium heat and add 1–2 tablespoons olive oil.
- Add the sliced onion (and bell pepper if using). Sauté, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes. Season lightly with salt to help the onions sweat.
- Push the vegetables to the side and add the ground beef to the skillet. Break it up with a spatula and cook until no pink remains and the beef is nicely browned, about 6–8 minutes. Season with salt and freshly ground black pepper.
- Taste and adjust seasoning. Spread the beef-and-vegetable mixture evenly in the skillet, lay the cheese slices on top, and cover the pan for 1–2 minutes to help the cheese melt. If you prefer broiled cheese, transfer the beef to an oven-safe dish, top with cheese, and broil for 30–60 seconds watching closely.
- While the cheese is melting, lightly toast the hoagie rolls until golden. A quick toast adds texture and prevents sogginess.
- Spoon the beef and melted cheese into each roll, divide evenly, and serve hot.
Quick timing: prep 5–10 minutes, cook 15–20 minutes.
Best ways to enjoy it
Serve these sandwiches right away while the cheese is melty. Classic accompaniments include crispy fries, kettle chips, or a simple green salad to cut the richness. For a heartier meal, pair the sandwich with roasted potatoes or a tangy coleslaw. If you’re exploring Philly flavors in other formats, you can also serve it alongside a warming Philly cheesesteak soup recipe that mirrors the sandwich’s onion-pepper-beef profile.
Plating idea: slice the sandwich diagonally, pile on a small mound of pickled banana peppers or pickles on the side, and garnish with chopped parsley for color.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container for up to 3–4 days. If assembled, the roll will soften over time—store filling separately when possible.
- Freezing: Freeze the cooked beef mixture (without rolls or cheese) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat filling in a skillet over medium-low heat with a splash of water or broth to restore juiciness. Add cheese and cover until melted. Toast rolls briefly before assembling.
- Food safety: Ground beef should reach an internal temperature of 160°F (71°C). Cool leftovers within two hours and refrigerate.
Pro chef tips
- Browning technique: Don’t overcrowd the pan. Give the beef a chance to contact the hot surface so it develops brown bits—those Maillard flavors make a big difference.
- Onion flavor: Cook the onions low and slow if you want deeper sweetness; higher heat yields quicker cook time with less caramelization.
- Cheese melt hack: Tear smaller pieces of cheese and distribute evenly across the meat for faster, more uniform melting. Covering the skillet for 30–60 seconds traps steam and finishes the job.
- Moisture control: If your beef is too wet, cook a bit longer uncovered and tilt the pan to drain excess fat into a spoon or safe container.
Flavor swaps
- Spicy: Mix in sliced pickled jalapeños, pepper jack cheese, or a drizzle of sriracha mayo.
- Low-carb: Serve the beef and cheese in romaine leaves or over cauliflower mash.
- Lighter meat: Use ground turkey or chicken; add a tablespoon of olive oil to compensate for lower fat content.
- Vegetarian: Replace ground beef with seasoned crumbled tempeh, diced portobello mushrooms sautéed until brown, or a store-bought plant-based ground beef substitute.
- Cheese-free: For dairy-free diets, use a vegan melting cheese or top with caramelized onions and a dairy-free aioli.
Common questions
Q: How long does this recipe take from start to finish?
A: About 20–25 minutes total: 5–10 minutes prep and 15 minutes cooking.
Q: Can I make the filling ahead of time?
A: Yes—cook the beef and vegetables, cool, and refrigerate for up to 3 days. Reheat on the stove with a splash of broth and add cheese just before serving.
Q: What’s the best ground beef to use?
A: 80/20 ground beef gives a good balance of flavor and juiciness. If you choose leaner meat, add a teaspoon of oil while cooking to avoid dryness.
Q: Can I freeze assembled sandwiches?
A: Not recommended. Rolls become soggy. Freeze only the cooked filling, and toast fresh rolls when ready to eat.
Q: How do I get the cheese really gooey?
A: Thin slices, even distribution, and covering the pan briefly (or a quick broil) will give the best melt.
If you have other questions—about dietary swaps, exact cook times for larger batches, or side dish pairings—ask and I’ll help you adapt the recipe.
Print
Ground Beef Philly Cheesesteaks
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Beef
Description
A speedy, kid-friendly twist on the classic Philly cheesesteak using ground beef for a quick, flavorful meal.
Ingredients
- 1 lb ground beef (80/20)
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced (optional)
- Salt and pepper, to taste
- 4 slices provolone (or cheese of your choice)
- 4 hoagie rolls
- 1–2 tablespoons olive oil for sautéing
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add sliced onion (and bell pepper if using) and sauté until softened, about 6–8 minutes. Season lightly with salt.
- Push vegetables to the side and add ground beef. Cook until browned, about 6–8 minutes. Season with salt and pepper.
- Spread the beef mixture evenly and lay cheese slices on top, covering the pan for 1–2 minutes to melt the cheese.
- Toast hoagie rolls until golden.
- Spoon the beef and melted cheese into each roll, serve hot.
Notes
Serve with crispy fries, kettle chips, or a green salad. Can be adapted for low-carb or vegetarian options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American