Name: Ground Beef Philly Cheesesteak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ½ lb 680 g ground beef, 85 % lean; 1 Tbsp steak seasoning (or 1 tsp salt, ½ tsp each black pepper, garlic powder, onion powder); 1 Tbsp extra-virgin olive oil; ¼ cup sliced onion (yellow or white); 1 cup sweet pepper strips (red, orange, or yellow); 2 cups green bell pepper strips; ½ cup fresh mushrooms (thinly sliced); 3 oz provolone cheese (sliced); 3 oz shredded gruyere or Swiss cheese

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This ground beef Philly cheesesteak is an absolute game-changer for busy weeknight dinners! I’ve been making this recipe for years, and it never fails to satisfy my family’s craving for that classic cheesesteak flavor without the hefty price tag of ribeye steak. Using ground beef instead of traditional steak makes this dish incredibly affordable while still delivering all those rich, savory flavors we love.

What I absolutely adore about this recipe is how it brings together the perfect combination of seasoned ground beef, colorful sweet peppers, earthy mushrooms, and two types of melted cheese. The result is a hearty, protein-packed meal that’s ready in just 25 minutes from start to finish. Whether you’re feeding a hungry family or meal prepping for the week, this recipe delivers every single time.

I discovered this variation when I was looking for ways to make our grocery budget stretch further without sacrificing flavor. Traditional Philly cheesesteaks use expensive cuts of steak, but I found that properly seasoned ground beef creates an equally delicious experience. The key is using the right blend of seasonings and not overcooking the vegetables – they should retain just a bit of crunch for that authentic texture.

The beauty of this recipe lies in its versatility. I eat mine straight from the skillet with a fork, sometimes over a fresh salad for a lighter meal. My husband prefers his served on a hoagie roll with extra cheese, making it more like a traditional sandwich. The kids love it over rice or even with some crispy French fries on the side.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy

Ingredients

Ingredient	Quantity	Notes
Ground beef	1½ lbs	85% lean recommended for best flavor
Sweet pepper strips	1 cup	Red, orange, and/or yellow peppers
Green bell pepper strips	2 cups	Cut into thin strips
Onion, sliced	¼ cup	Yellow or white onion preferred
Mushrooms	½ cup	Thinly sliced, fresh not canned
Provolone cheese	3 oz	Sliced provolone works best
Shredded gruyere or swiss	3 oz	For extra flavor depth
Steak seasoning	1 tablespoon	Or salt and pepper to taste
Olive oil	1 tablespoon	Extra virgin preferred

Why This Ground Beef Philly Cheesesteak Recipe Works

Let me share why this recipe has become such a staple in my kitchen. First, the ingredient choices make all the difference. I use 1½ pounds of ground beef because it provides the perfect protein-to-vegetable ratio for four generous servings. The combination of sweet pepper strips and green bell peppers creates both visual appeal and a wonderful flavor balance – the sweet peppers add natural sweetness while the green peppers contribute that classic cheesesteak bite.

The cheese combination is where this recipe truly shines. I use 3 ounces each of provolone and shredded gruyere (or swiss). The provolone gives you that authentic Philly cheesesteak flavor, while the gruyere adds a rich, nutty depth that elevates the entire dish. When these cheeses melt together under the broiler, they create the most incredible golden, bubbly topping.

Pro tip: I always use fresh mushrooms, never canned. The texture and flavor difference is remarkable – fresh mushrooms hold their shape better and don’t release excess water that can make your cheesesteak soggy.

The steak seasoning is crucial for achieving that authentic steak flavor with ground beef. If you don’t have steak seasoning on hand, you can create your own blend with salt, black pepper, garlic powder, and onion powder. This seasoning trick is what transforms ordinary ground beef into something that tastes remarkably close to the real deal.

Step-by-Step Instructions

STEP 1: Heat an oven-safe skillet or cast iron pan over medium-high heat. Add the ground beef and sprinkle the steak seasoning evenly over the meat. Reduce heat to medium and brown the beef, breaking it up with a spatula as it cooks. Cook for about 8-10 minutes until the beef is fully cooked through and nicely browned. The seasoning will create a beautiful crust on the meat that adds incredible flavor.

STEP 2: While the beef cooks, heat a second skillet over medium heat and add the olive oil. Once the oil is hot, add the sliced onions first and cook for 2-3 minutes until they start to soften. Then add the sweet pepper strips, green bell pepper strips, and sliced mushrooms. Sauté the vegetables for 5-7 minutes, stirring occasionally, until the peppers are tender-crisp and the mushrooms are golden. You want the vegetables to retain a slight bite for the best texture.

Pro tip: Using two skillets simultaneously saves precious time on busy weeknights. If you only have one skillet, cook the vegetables first, remove them, then cook the beef, and combine at the end.

STEP 3: Once both the ground beef and vegetables are cooked, combine the sautéed vegetables with the ground beef in the oven-safe skillet. Mix everything together gently to distribute the flavors evenly. Now comes the best part – top the mixture with the provolone cheese slices, arranging them evenly across the surface, then sprinkle the shredded gruyere or swiss cheese over everything.

STEP 4: Preheat your broiler and place the skillet under the broiler for 3-5 minutes, watching carefully to prevent burning. The cheese should melt completely and turn golden brown on top. The broiler creates that perfect cheesy crust that makes this dish restaurant-quality.

Serving Suggestions and Storage

This ground beef Philly cheesesteak is incredibly versatile when it comes to serving options. I love eating it straight from the skillet with a fork – it’s hearty enough to be a complete meal on its own. For a lighter option, I’ll serve generous portions over a bed of mixed greens with a drizzle of ranch or Caesar dressing. The warm, cheesy beef mixture makes an amazing hot salad topping.

My family members each have their preferred way to enjoy this dish. My husband loves it served on toasted hoagie rolls or sub buns for that classic sandwich experience. The kids prefer it over white rice or even loaded onto baked potatoes. For game day or casual entertaining, I’ll set out tortilla chips and let everyone make their own cheesesteak nachos.

Storage tip: Leftovers keep beautifully in the refrigerator for up to 4 days in an airtight container. I often divide portions into meal prep containers for quick lunches throughout the week. To reheat, simply microwave for 1-2 minutes or warm in a skillet over medium heat until heated through.

This recipe also freezes exceptionally well. I’ll make a double batch and freeze individual portions in freezer-safe containers for up to 3 months. It’s perfect for those nights when you need dinner on the table in minutes – just thaw overnight in the refrigerator and reheat.

Frequently Asked Questions

Can I substitute the ground beef with other proteins?
Absolutely! Ground turkey or ground chicken work wonderfully in this recipe. You might need to add a bit more olive oil since these leaner meats don’t render as much fat. You could also use diced leftover steak or even ground pork for a different flavor profile.

What if I don’t have steak seasoning? No problem at all! Make your own blend using 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Montreal steak seasoning also works perfectly if you have it on hand.

Can I make this recipe in one skillet instead of two?
Yes, you can! Cook the vegetables first and remove them to a plate, then cook the ground beef in the same skillet. Add the vegetables back in before adding the cheese. Using two skillets just saves time, but one works fine if that’s what you have.

What cheese substitutions work best?
While I love the provolone and gruyere combination, you can use any melting cheese you prefer. Mozzarella, cheddar, American cheese, or even cheese whiz will work. Just make sure to use about 6 ounces total for the best coverage.

How can I make this recipe spicier?
Add sliced jalapeños with the other peppers, use hot pepper cheese instead of mild varieties, or sprinkle some red pepper flakes over the beef while it’s cooking. A dash of hot sauce mixed in at the end also adds nice heat without overwhelming the other flavors.