There’s something undeniably comforting about a perfectly executed Philly cheesesteak. That melty cheese, sautéed onions, and tender meat all nestled in a soft roll—it’s pure sandwich bliss. While the classic often calls for thinly sliced ribeye, I’ve found that ground beef offers a fantastic, budget-friendly, and incredibly versatile alternative that’s perfect for a weeknight meal. In fact, I’ve spent quite a bit of time perfecting my ground beef cheesesteak game, and today I’m sharing not just one, but six of my absolute favorite ways to enjoy them.
Why You’ll Love This Dish
If you’re looking to transform your dinner routine or just satisfy a serious craving, these ground beef Philly cheesesteaks are an absolute winner. They take all the iconic flavors of the original and make them accessible, quick, and incredibly satisfying. Not only are they often more economical than their traditional counterparts, but ground beef also cooks up faster, making these a perfect hero for a busy weeknight. They’re also incredibly family-friendly; who can resist a warm, cheesy sandwich? Whether you’re feeding a crowd for game night or just want a hearty meal, these variations offer something for everyone.
> “I never thought ground beef could stand in for steak in a cheesesteak, but these recipes completely changed my mind! So flavorful and much easier to make.” — A Happy Home Cook
Preparing Ground Beef Philly Cheesesteaks
The beauty of making ground beef Philly cheesesteaks lies in their simplicity, even with six different variations. The core process generally involves browning your ground beef and seasoning it well, then sautéing some aromatic vegetables like onions and peppers until they’re beautifully caramelized. After that, it’s all about bringing it together: combining the beef and veggies, topping with plenty of cheese until it’s perfectly melted, and then scooping that delectable mixture into toasted rolls. Each of our six variations will build on this core process, introducing different seasonings, cheeses, or extra ingredients to create unique flavor profiles.
What You’ll Need
Ingredient List
- Ground Beef: (1 to 1.5 lbs, 80/20 or 85/15 recommended for flavor)
- Onions: (1-2 large, yellow or white, thinly sliced)
- Bell Peppers: (1-2, any color, thinly sliced – optional for some variations)
- Garlic: (2-4 cloves, minced)
- Hoagie Rolls or Sub Buns: (6, soft but sturdy)
- Provolone Cheese: (12 slices, or 1 cup shredded)
- White American Cheese: (12 slices, or 1 cup shredded – alternative to Provolone or for mixing)
- Olive Oil or Vegetable Oil: (2-3 tbsp)
- Salt and Black Pepper: (to taste)
- Worcestershire Sauce: (1-2 tbsp)
- Beef Broth: (1/4 cup – optional, for added moisture)
Note on Cheese: While Provolone and White American are classic, don’t be afraid to experiment with other melty cheeses like Monterey Jack or a blend of cheddar and mozzarella for different flavor profiles in some of our variations.
Directions to Follow
- Prepare the Vegetables: Thinly slice your onions and bell peppers (if using). Mince the garlic.
- Cook the Ground Beef: Heat 1 tablespoon of oil in a large skillet or cast-iron pan over medium-high heat. Add the ground beef and break it up with a spoon. Cook until browned, about 5-7 minutes. Drain any excess grease. Season generously with salt and pepper.
- Sauté the Veggies: In the same skillet (or clean it and add more oil if preferred), add another tablespoon of oil. Add the sliced onions and bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add the minced garlic during the last minute of cooking.
- Combine and Season: Return the cooked ground beef to the skillet with the vegetables. Stir well to combine. Add Worcestershire sauce and beef broth (if using) and stir, allowing the liquid to reduce slightly. This is where you’ll incorporate any specific seasonings for your chosen variation.
- Cheese It Up: Divide the beef and veggie mixture into 6 portions in the skillet. Top each portion with 2 slices of your preferred cheese (Provolone, American, or a mix). Cover the skillet with a lid or foil for 1-2 minutes, or until the cheese is beautifully melted and gooey.
- Prep the Rolls: While the cheese is melting, lightly toast your hoagie rolls. You can do this in the oven, a dry skillet, or under the broiler for a minute or two until golden.
- Assemble and Serve: Carefully scoop the cheesy ground beef mixture into the toasted hoagie rolls. Serve immediately.
Best Ways to Enjoy It
Ground beef Philly cheesesteaks are a meal in themselves, but they pair wonderfully with a few simple sides. For a classic diner feel, serve them with a side of crispy French fries or onion rings. If you’re looking for something a bit lighter, a fresh green salad with a tangy vinaigrette can cut through the richness beautifully. I also love to offer a small dish of pickled jalapeños or banana peppers on the side for those who enjoy a little extra kick. And for the ultimate comfort food experience, don’t forget a side of ketchup or a spicy mayonnaise-based sauce for dipping.
Keeping Leftovers Fresh
To store any leftover ground beef Philly cheesesteak filling, allow it to cool completely first. Transfer the mixture to an airtight container and refrigerate for up to 3-4 days.
To reheat: For best results, reheat the filling in a skillet over medium heat until warmed through. You can add a tablespoon of water or beef broth to prevent it from drying out. Once hot, place fresh cheese slices on top, cover, and let melt. Scoop into fresh, toasted rolls. Reheating assembled sandwiches can make the rolls soggy, so it’s always better to store the filling and rolls separately. While you can freeze the cooked ground beef mixture, the texture of the onions and peppers might be a bit softer upon thawing. Freeze in an airtight freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Helpful Cooking Tips
- Don’t Overcrowd the Pan: When browning the beef or sautéing the veggies, work in batches if necessary to ensure everything cooks evenly and gets a nice sear, rather than steaming. This is key for flavor.
- Paper Thin Veggies: Slice your onions and peppers as thinly as possible. A mandoline slicer can be a great tool here, making them melt into the sandwich better.
- Toasting the Rolls is Key: Don’t skip this step! A lightly toasted roll provides a crucial textural contrast and prevents the sandwich from getting soggy from the juicy filling.
- Good Quality Rolls: The bread makes a huge difference. Opt for sturdy but soft hoagie rolls or sub buns that can hold up to the hearty filling without falling apart.
- Season as You Go: Don’t just season at the end. Season the beef while it cooks, and the vegetables as they sauté. This builds layers of flavor.
Creative Twists
Here are some quick ideas for our 6 favorite ground beef Philly Cheesesteak variations:
- Classic Ground Beef Philly: Use Provolone and sautéed onions only. Keep it simple and delicious.
- Spicy Tex-Mex Philly: Add a diced jalapeño to the sautéed veggies, use Monterey Jack cheese, and finish with a sprinkle of cilantro and a dash of hot sauce.
- Mushroom Lover’s Philly: Sauté a generous amount of sliced mushrooms with the onions and beef. Use Swiss or smoked Provolone cheese for an earthy depth.
- Pizza Philly: Add a touch of marinara sauce to the beef mixture, use mozzarella and pepperoni slices when melting the cheese.
- Breakfast Philly Melt: Top the beef and onion mixture with scrambled eggs before melting the cheese. Serve on a toasted Kaiser roll.
- “Loaded” Cheesesteak: Incorporate sautéed bell peppers, onions, and extra mushrooms. Finish with a drizzle of cheese sauce or a blend of Provolone and American cheese.
Common Questions
Can I use different types of ground meat?
A: Absolutely! While ground beef is featured here, you could easily adapt these recipes for ground chicken, ground turkey, or even ground pork. Just be mindful of cooking times and seasoning adjustments, as leaner meats might need a bit more oil or broth to stay moist.
What’s the best way to melt the cheese evenly?
A: The trick is to cover the pan immediately after placing the cheese on the beef and veggie mixture. This traps the heat and creates a steamy environment, ensuring the cheese melts quickly and evenly into a gooey, irresistible layer. A lid, or even a piece of foil, works wonders.
I don’t have hoagie rolls. What can I use instead?
A: No problem! You can use other sturdy rolls like ciabatta rolls, crusty French bread (cut into sandwich-sized portions), or even thick slices of Texas toast. If you’re looking for a low-carb alternative, serve the filling in lettuce wraps or over a bed of sautéed greens.
Weeknight Ground Beef Philly Cheesesteaks
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat, then add sliced onions and bell peppers and sauté for 8-10 minutes until softened and slightly caramelized. Remove and set aside.
- Add ground beef to the same skillet and cook until browned, breaking it up with a spoon, then drain any excess grease.
- Return vegetables to the skillet with the beef, stir in garlic powder, onion powder, paprika, black pepper, and salt, and cook for 2-3 minutes; add Worcestershire sauce if desired.
- Divide the mixture into four portions, top each with 1-2 slices of provolone or Cheez Whiz, reduce heat to low, cover, and cook for 1-2 minutes until melted and gooey.
- Lightly toast hoagie rolls while cheese melts, then carefully scoop one cheesy beef and veggie portion into each toasted roll and serve immediately.