Go Back

Ground Beef Philly Cheesesteaks

Ground beef Philly cheesesteak sandwiches with toasted hoagie rolls, sautéed peppers and onions, and provolone melted all over the filling. Skillet-cooked beef and vegetables are portioned, topped with cheese, then covered briefly for a stretchy melt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 880
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and seasonings
  • 1.5 lb ground beef
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • Salt and pepper to taste
Cheese and sandwiches
  • 4 hoagie rolls split and toasted
  • 8 provolone cheese slices

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef
  1. Heat a large skillet over medium-high heat and cook the ground beef, breaking it apart, until browned, then drain the fat. Look for no pink remaining and juices cooked off.
  2. Add the green bell pepper, red bell pepper, and onion to the skillet and cook 5–6 minutes, stirring occasionally, until softened and slightly charred. The edges should show light browning.
  3. Add the garlic, Worcestershire sauce, and soy sauce, then stir and cook 2 minutes. Smell the garlic and keep the mixture glossy.
  4. Season with salt and pepper to taste. Add gradually and stop when the flavor balances the sauce.
Melt cheese and assemble
  1. Divide the beef mixture into 4 portions on the skillet and lay 2 provolone cheese slices over each portion. The cheese should sit flat on top of the filling.
  2. Cover the pan and heat 1–2 minutes until the cheese melts. Watch for the provolone to fully soften and lightly stretch.
  3. Scoop each cheesy portion into a toasted hoagie roll and serve immediately. Serve while the filling is hot so the cheese stays molten.

Notes

Pro tip: slice the peppers and onion thin so they soften fast and cook evenly with the beef. Store leftovers in the refrigerator for up to 3 days; reheat in a skillet over medium heat until hot. Freeze the cooked beef filling for up to 2 months (freeze without the rolls and cheese), then thaw and reheat; assemble fresh with toasted hoagie rolls and provolone for best melt. For a lower-sodium option, choose reduced-sodium soy sauce and season with less salt to taste.