Hearty Ground Beef Philly Cheesesteaks Recipe (Print Version)
Make delicious Ground Beef Philly Cheesesteaks at home! This recipe uses ground beef for a quick, flavorful take on a classic.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Base Ingredients
01 -
1 lb (450g) ground beef (80/20 recommended)
02 -
1 large yellow onion, thinly sliced
03 -
1 green bell pepper, thinly sliced
04 -
8 oz (225g) cremini mushrooms, sliced
→ Flavor Boosters & Seasonings
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1/2 tsp salt (or to taste)
08 -
1/4 tsp black pepper (or to taste)
09 -
1 tbsp Worcestershire sauce
10 -
1 tbsp olive oil (for sautéing, if needed)
→ The Cheesy Finish
11 -
8 slices provolone cheese
12 -
4 tbsp Cheez Whiz (optional)
→ For Serving
13 -
4 hoagie rolls, split and toasted
# Instructions:
01 -
First up, get a big skillet, like a cast iron if you have one, heating over medium-high. Toss in your ground beef. Break it up with a spoon, you want crumbles, not big chunks. Cook it until it's nicely browned all over, about 5-7 minutes. Oh, and drain off any excess grease, unless you're into super greasy sandwiches – I learned that the hard way when my rolls started dissolving mid-bite!
02 -
Once the beef is browned and drained, push it to one side of the skillet. Add a tiny splash of oil if needed, then toss in your sliced onions, bell peppers, and mushrooms. Let them soften up, stirring occasionally, until they're tender and a little golden, about 8-10 minutes. This is where the kitchen starts smelling incredible, honestly, it's my favorite part.
03 -
Now, bring the beef and veggies together in the center of the pan. Sprinkle in your garlic powder, onion powder, a good pinch of salt and pepper, and that magical splash of Worcestershire sauce. Stir it all up really well, letting those flavors meld for another 2-3 minutes. You want everything coated and fragrant. Taste it! Adjust seasonings if you need to; I usually add a bit more pepper.
04 -
While your beef and veggies are simmering, quickly toast your hoagie rolls. I like to split them and pop them under the broiler for a minute or two, cut-side up, until they're lightly golden. Or, a quick toast in a dry pan works too. A slightly crispy roll is key to avoiding a soggy bottom, which is a total sandwich tragedy, trust me on this.
05 -
Divide the savory ground beef mixture into portions right there in the skillet, roughly the size of your hoagie rolls. Lay 2-3 slices of provolone cheese over each portion. If you're using Cheez Whiz, dollop it on top of the provolone. Cover the skillet with a lid or a baking sheet for a minute or two, just until that cheese is gloriously melted and gooey. Oh, the anticipation is real here!
06 -
Carefully slide a spatula under each cheesy ground beef portion and transfer it directly into your toasted hoagie rolls. Don't be afraid to let some bits fall out, that's part of the authentic, messy charm! Serve immediately. The smell, the texture, the warm, gooey cheese – it's all there. Don't wait, dig in while it's hot!
# Notes:
01 -
Always toast your hoagie rolls before filling; it stops them from getting soggy.
02 -
Leftover filling stores best separately from the rolls in an airtight container for up to 3 days.
03 -
If you don't have provolone, white American cheese melts beautifully for a similar gooey texture.
04 -
Serve these messy sandwiches with a crisp ginger ale and a side of fries for the ultimate casual meal.
# Tools You'll Need:
01 -
Large skillet (cast iron recommended)
02 -
Spatula
03 -
Cutting board
04 -
Knife
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 35 g
Total Carbohydrate: 45 g
Protein: 40 g