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This Easy Philly Cheesesteak With Ground Beef recipe brings all the cheesy, savory goodness of the classic sandwich without the hassle of finding shaved steak. With melty provolone, sautéed onions and peppers, and a creamy beef filling, it is quick to make, filling, and perfect for family dinners or game day gatherings.
I first tried this recipe when I wanted that Philly cheesesteak taste but didn’t want to buy special cuts of meat. Now it’s a go-to for easy weeknight dinners that everyone looks forward to.
Ingredients
- Two pounds ground beef: rich flavor and easy browning
- One green bell pepper: add a slight sweetness and crunch
- One sweet yellow onion: build a deep savory base
- Six ounces provolone cheese: melty, mild creaminess, look for fresh blocks rather than pre-shredded for best melt
- Four ounces cream cheese: create a luscious, creamy texture
- Two tablespoons milk: smooth out the cheese mixture
- One and a half teaspoons garlic powder: savory aroma
- One and a half teaspoons salt: enhances all flavors
- Half a teaspoon ground black pepper: subtle heat
- Half a teaspoon onion powder: deepens the onion flavor
- Six sub rolls about six inches each: sturdy and soft sandwich bread
- Optional fresh parsley: brighten the presentation and add freshness
Step-by-Step Instructions
- Cook The Beef And Vegetables:
- In a large skillet set over high heat, add the ground beef along with the chopped onion and green bell pepper. Cook while stirring occasionally until the beef is fully browned and no pink remains. The onions and peppers should become soft but not mushy. Drain off any excess fat or juices to prevent the filling from becoming greasy.
- Add Cheeses And Seasoning:
- Turn the burner down to medium. Add the diced provolone, softened cream cheese, and milk to the skillet. Sprinkle the garlic powder, onion powder, salt, and pepper over the mixture. Stir constantly until the cheeses melt completely and blend smoothly into the beef mixture. Continue simmering gently for about three to four minutes, allowing the flavors to meld. Remove from heat once combined.
- Assemble The Sandwiches:
- Cut each sub roll horizontally to create a pocket for the filling. Spoon a generous amount of the beef and cheese mixture inside.
- Optional Broil For Melted Topping:
- If you want extra gooey cheese, top each filled sandwich with more provolone slices. Place under a broiler for two to three minutes, watching carefully until the cheese is melted, bubbly, and slightly golden.
- Garnish And Serve:
- Sprinkle freshly chopped parsley over the sandwiches for color and a fresh herbal note. Serve warm and enjoy.
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The creamy blend of provolone and cream cheese is my favorite twist here, it keeps the filling rich but smooth without overpowering the beef. One family moment I remember fondly is making these sandwiches during a football game night. Everyone gathered around, dipping into chips and passing these cheesy subs around happily, a simple meal bringing people together.
Storage Tips
Store any leftover beef and cheese filling in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium heat or microwave until warmed through. Assemble fresh sandwiches when ready to serve and toast again briefly if you want that just-made crunch.
Ingredient Substitutions
You can swap provolone cheese for mozzarella, American, or Pepper Jack if you prefer a different flavor profile. For a lighter meal, swap ground beef with ground turkey or chicken. Add sautéed mushrooms or jalapeños to mix up the filling according to your taste.
Serving Suggestions
Pair these sandwiches with classic sides like French fries, potato chips, or coleslaw for a full meal. A simple green salad works well if you want something lighter. If you want to keep it low-carb, serve the filling in lettuce wraps or on roasted vegetables instead of bread.
Cultural Context
The Philly cheesesteak originated in Philadelphia in the 1930s as a simple street food featuring thinly sliced steak and melted cheese on a long roll. This version uses ground beef to capture that same hearty comfort while simplifying preparation. It shows how home cooks adapt classic dishes to fit everyday life without losing their soul.
Commonly Asked Questions
- → Can I prepare the filling ahead of time?
Yes, the beef and cheese mixture can be made in advance and refrigerated. Reheat gently before assembling the sandwiches to maintain flavor and texture.
- → What cheeses work well besides provolone?
Mozzarella, American, or Pepper Jack are excellent alternatives that melt smoothly and complement the beef.
- → Is freezing leftover filling possible?
Absolutely. Store the cooked filling in a sealed container and freeze for up to two months. Thaw thoroughly and reheat before use.
- → How can I make a lighter version of this dish?
Try swapping ground beef for ground turkey or chicken, or serving the filling in lettuce wraps instead of sub rolls.
- → What’s the best bread choice for these sandwiches?
Soft hoagie rolls, sub rolls, or French bread complement the filling and hold up well without becoming soggy.
- → Can mushrooms be added?
Yes, sautéed mushrooms blend nicely with the onions and peppers, adding earthy depth to the filling.
- → How to prevent soggy rolls?
Lightly toasting the rolls before filling helps keep them crisp and prevents sogginess.
- → How can I add some heat?
Incorporate chopped jalapeños or crushed red pepper flakes into the beef while cooking for a spicy kick.
- → What sides pair well with this sandwich?
French fries, chips, coleslaw, or a simple green salad complement the rich flavors perfectly.
- → Is pre-shredded cheese suitable?
Pre-shredded cheese works, but freshly diced or shredded cheeses tend to melt more smoothly and evenly.