Ground Beef Philly Cheesesteak

Add Preferred Source

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 using 80/20 beef here; the extra fat keeps the meat juicy and flavorful instead of dry.
• Steak spice – Montreal steak seasoning or another beef-friendly spice blend.
• Worcestershire sauce – A small splash adds depth and savory richness without making it taste saucy.
• Mushrooms – Optional; slice evenly so they cook at the same rate as the onions.
• Onion – Yellow onion works best; sweet or white onions are fine; slice thin to soften and caramelize.
• Green bell pepper – Green is the traditional choice; red or yellow also work.
• Olive oil – Or another neutral cooking oil.
• Provolone cheese – Shredded; mozzarella or Monterey Jack also work.
• Butter – I usually use unsalted so I can control the seasoning, but salted works just fine if that’s what you have.
• Mayonnaise – Any kind of mayo works; I usually use full-fat for creaminess.
• Fresh buns – Soft buns work best; avoid overly crusty buns.

How To Make Ground Beef Philly Cheesesteak

Scroll down for the full recipe card with exact measurements and printable instructions.

Heat a large skillet over medium-high heat. Add the ground beef and steak seasoning, cooking until the beef is browned and fully cooked, breaking it up with a spatula as it cooks. Drain any excess fat, then stir in the Worcestershire sauce and cook for 1 additional minute.

Reduce the heat to medium and sprinkle the shredded provolone evenly over the beef. Let the cheese melt without stirring. Once melted, transfer the cheesy beef to a plate and keep warm.

In the same skillet, heat the olive oil over medium heat. Add the onions and mushrooms and sauté until softened and caramelized, about 5–7 minutes. Add the green bell pepper during the last 2–3 minutes so it stays 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 and top with the sautéed vegetables.

Serve immediately and enjoy.

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.

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.