Hearty Ground Beef Philly Cheesesteaks: A Weeknight Favorite (Print Version)
Whip up juicy Ground Beef Philly Cheesesteaks at home! Savory beef, melty cheese, and sautéed veggies for a satisfying, easy meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-lover, Savory
# Ingredients:
→ Main Components
01 -
1 lb ground beef (80/20 lean)
02 -
1 large yellow onion, thinly sliced
03 -
1 green bell pepper, thinly sliced
04 -
1 red bell pepper, thinly sliced
→ Flavor Builders
05 -
2 cloves garlic, minced
06 -
1 tbsp Worcestershire sauce
07 -
1/4 cup beef broth
08 -
1 tbsp olive oil
09 -
Salt and freshly ground black pepper, to taste
→ Cheese & Bread
10 -
8 slices provolone cheese
11 -
4 hoagie rolls
→ Finishing Touches
12 -
2 tbsp fresh parsley, chopped (optional)
# Instructions:
01 -
First things first, get those onions and bell peppers sliced thinly. I always find it easier to do this before anything else, so they're ready to hit the pan. Heat a large skillet or cast-iron pan over medium-high heat with a drizzle of olive oil. Once it's shimmering, toss in your sliced onions and peppers. Sauté them until they're softened and start to get a little char, about 7-10 minutes. This is where the magic starts, honestly; the smell is incredible! Push them to one side of the pan when they're done.
02 -
Now, add your ground beef to the empty side of the skillet. Break it up with a spoon and let it brown, really getting some nice color on it. This is crucial for flavor, so don't rush it! Once it's mostly browned, drain any excess fat. I always forget this part and end up with a greasy mess, oops. Stir in your minced garlic, salt, and pepper, letting it cook for another minute until fragrant. Oh, and give it a good sniff; that garlic and beef combo is just *chef's kiss*.
03 -
Stir the browned beef and cooked veggies together. Pour in the Worcestershire sauce and beef broth. Let it simmer for a few minutes, allowing those flavors to meld and the liquid to reduce a bit. This step is where all the ingredients become friends, creating that rich, savory sauce that coats every bite. I love how the broth deglazes the pan, picking up all those browned bits from the bottom – that's pure flavor right there!
04 -
Once the mixture is simmering nicely, divide it into sections in the pan, roughly the size of your hoagie rolls. Lay two slices of provolone cheese over each section of the beef mixture. Cover the skillet with a lid or a baking sheet for a minute or two, just until the cheese is beautifully melted and gooey. This is the moment I always get impatient, but trust me, that perfectly melted cheese is worth the wait for your delicious meal.
05 -
While the cheese is melting, quickly toast your hoagie rolls. You can do this in a separate dry pan, under the broiler for a minute, or even in a toaster oven. I prefer the broiler for that slight crisp on the inside without making them hard. It helps them stand up to the juicy filling. I once forgot this step and the rolls got super soggy, a real kitchen disaster!
06 -
Carefully transfer each cheesy beef and veggie section into a toasted hoagie roll. Use a spatula to scoop it up, trying to keep the melty cheese intact. If you're using fresh parsley, sprinkle it over the top for a little pop of color and freshness. Serve these immediately, while everything is hot and gloriously messy. Get ready for some delicious drippage!
# Notes:
01 -
Always press your beef down to get that good sear, it makes all the difference!
02 -
Leftovers are amazing, just reheat gently in a pan with a splash of water to keep it moist.
03 -
No provolone? Mozzarella works in a pinch, though the flavor profile shifts a bit.
04 -
Serve these with a side of crispy fries or a simple green salad to balance the richness.
# Equipment Needed:
01 -
Large skillet or cast-iron pan
02 -
spatula
03 -
lid (or baking sheet)
# Nutrition (Per Serving):
Calories: 550 kcal
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 35g