When it comes to comfort food, a Ground Beef Philly Cheesesteak is hard to beat. It’s perfect for those nights when you need a quick, satisfying meal without all the fuss. I love this tasty and economical version that combines all the flavors of a classic cheesesteak with the simplicity of ground beef.
This Ground Beef Philly Cheesesteak is my favorite for a quick, delicious meal. With juicy ground beef, caramelized onions, bell peppers, mushrooms, and melted cheese, it’s everything you crave in a cheesesteak. The toasted buns add just the right crunch, making it even more satisfying.
The best part? It’s easy to make and is perfect for busy weeknights or when you want something comforting and delicious.
Ingredients
- Ground beef – I like 80/20 beef for this recipe.
- Steak spice – I use Montreal Steak Seasoning.
- Worcestershire sauce
- Mushrooms – Optional; cleaned and sliced.
- Onion – Sliced.
- Green bell pepper – Sliced.
- Olive oil
- Provolone cheese – Shredded.
- Butter
- Mayonnaise
- Fresh buns
How To Make Ground Beef Philly Cheesesteak
- Heat a large skillet over medium-high heat. Add the ground beef and steak spice, cooking until the beef is browned and breaking it up with a spatula. Drain any excess fat, then stir in Worcestershire sauce and cook for an additional minute.
- Lower the heat to medium. Sprinkle the shredded provolone cheese over the cooked ground beef in the skillet. Allow the cheese to melt over the beef without stirring. Once the cheese is melted, transfer the cheesy beef to a plate and keep it warm.
- Heat the olive oil over medium heat in the same skillet. Sauté the onions and mushrooms until softened and caramelized, about 5-7 minutes. Add the green bell pepper during the last 2-3 minutes of cooking so they remain tender-crisp.
- Butter the bakery fresh buns and toast them in a skillet or under the broiler until golden brown.
- Spread mayonnaise on the toasted buns if desired. Spoon the cheesy beef onto each bun, then top with the sautéed vegetables.
- Serve immediately and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Use a high-quality ground beef for the best flavor. The 80/20 blend provides just the right amount of fat to keep the meat juicy and flavorful.
- Don’t rush the vegetable sautéing process. Allowing the vegetables to caramelize adds a deeper flavor to the sandwich.
- If you prefer a spicier kick, you can sprinkle in a bit of crushed red pepper flakes when adding the cheese.
- For a more traditional Philly cheesesteak experience, serve the sandwiches with a side of pickled hot peppers.
Recommended
Make It A Meal
To turn this delicious Ground Beef Philly Cheesesteak into a full meal, consider serving it with a side of crispy fries or a fresh salad. A cold, refreshing drink like iced tea or a soda pairs perfectly with the rich flavors of the cheesesteak.
Storage
If you have any leftovers (which might be rare because these sandwiches are that good!), store the beef and vegetable mixture separately from the buns in an airtight container in the refrigerator for up to 3 days. To freeze, allow the mixture to cool completely, then place it in a freezer-safe container or bag for up to 3 months. When ready to enjoy again, reheat the mixture in a skillet until hot, and assemble with fresh buns.
Ground Beef Philly Cheesesteak
Ingredients
- 2 pounds ground beef use 80/20
- 1 tablespoon steak spice I use Montreal steak seasoning
- Worcestershire sauce
- 8 ounces mushrooms optional; cleaned and sliced
- 1 onion sliced thinly
- 1 green bell pepper seeded and sliced
- 1 tablespoon olive oil
- 1 cup provolone cheese or Monterey Jack cheese; shredded
- 2 tablespoons butter for buttering the buns
- 4 tablespoons mayonnaise optional
- 4 bakery fresh buns
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and steak spice, cooking until the beef is browned and breaking it up with a spatula. Drain any excess fat, then stir in Worcestershire sauce and cook for an additional minute.
- Lower the heat to medium. Sprinkle shredded provolone cheese over the cooked ground beef in the skillet. Allow the cheese to melt over the beef without stirring. Once the cheese is melted, transfer the cheesy beef to a plate and keep it warm.
- Heat the olive oil over medium heat in the same skillet. Sauté the onions and mushrooms until softened and caramelized, about 5-7 minutes. Add the green bell pepper during the last 2-3 minutes of cooking so they remain tender-crisp.
- Butter the bakery fresh buns and toast them in a skillet or under the broiler until golden brown.
- Spread mayonnaise on the toasted buns if desired. Spoon the cheesy beef onto each bun, then top with the sautéed vegetables.
- Serve immediately and enjoy!
Notes
Chef Jenn’s Tips
- Use a high-quality ground beef for the best flavor. The 80/20 blend provides just the right amount of fat to keep the meat juicy and flavorful.
- Don’t rush the vegetable sautéing process. Allowing the vegetables to caramelize adds a deeper flavor to the sandwich.
- If you prefer a spicier kick, you can sprinkle in a bit of crushed red pepper flakes when adding the cheese.
- For a more traditional Philly cheesesteak experience, serve the sandwiches with a side of pickled hot peppers.