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Janet Bordenave

Easy Philly Cheesesteak with Ground Beef

These Ground Beef Philly Cheesesteak Sandwiches capture all the classic cheesesteak flavor in a budget-friendly, fast, and family-friendly weeknight dinner. Tender beef, melty provolone, and sautéed peppers and onions come together in a creamy, savory filling perfect for warm toasted rolls.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: dinner
Cuisine: American
Calories: 751
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ground beef
  • 1 green bell pepper, chopped
  • 1 sweet yellow onion, chopped
  • 6 oz provolone cheese, diced
  • 4 oz cream cheese, softened
  • 2 tbsp milk
  • 1.5 tsp garlic powder
  • 1.5 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp onion powder
  • 6 sub rolls (6 inches each)
  • fresh parsley, chopped (optional garnish)

Equipment

  • large skillet
  • cutting board
  • chef's knife
  • mixing spoon
  • baking sheet (for optional broiling)

Method
 

  1. In a large skillet over high heat, brown the ground beef, onions, and bell pepper until the beef is cooked through and the vegetables are soft. Drain excess fat and juices.
  2. Dice the provolone cheese. Mix provolone, cream cheese, milk, garlic powder, onion powder, salt, and pepper into the beef mixture. Simmer 3–4 minutes, then remove from heat.
  3. Cut the rolls in half and fill each with a large spoonful of the cheesesteak mixture.
  4. Optional: Top with more provolone and broil 2–3 minutes until melted.
  5. Garnish with chopped parsley if desired. Serve immediately and enjoy!

Notes

Leftovers store well and can be refrigerated 3–4 days or frozen up to a month. Use 93% lean ground beef for a less greasy finish. Low-fat cream cheese works, but avoid fat-free since it won’t melt smoothly.