Ground Beef Philly Cheesesteak
All the classic cheesesteak flavor in 25 minutes, using budget-friendly ground beef, sweet peppers, mushrooms, and a provolone–gruyere melt.
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
Instructions
- Brown Beef – Heat an oven-safe skillet over medium-high. Add ground beef; sprinkle with steak seasoning. Reduce heat to medium and cook 8–10 min, breaking up meat, until browned.
- Sauté Veggies – In a second skillet, heat olive oil over medium. Add onion; cook 2–3 min. Add sweet and green peppers plus mushrooms; sauté 5–7 min until peppers are tender-crisp and mushrooms golden.
- Combine & Top – Transfer vegetables to beef skillet, stirring gently. Lay provolone slices over the surface; sprinkle shredded gruyere on top.
- Broil – Preheat broiler. Place skillet under broiler 3–5 min, watching closely, until cheese is fully melted and golden-brown.
- Serve – Enjoy straight from the skillet, spoon over salad, pile into toasted hoagie rolls, or serve on rice or fries.
Notes
One-skillet option: Cook vegetables first, set aside, then brown beef in the same pan and proceed. Protein swaps: Ground turkey or chicken work; add 1 tsp extra oil for moisture. Cheese swaps: Mozzarella, cheddar, American, or cheese whiz (6 oz total) melt well. Make ahead: Refrigerate up to 4 days or freeze portions up to 3 months; reheat gently until hot.
