Ground beef Philly cheesesteaks are a tasty, convenient twist on the classic Philadelphia sandwich. This skillet version is prepared using ground beef instead of thinly sliced ribeye or sirloin steak, making it a quicker and budget-friendly option.
This hearty skillet of ground beef cheesesteak comes together in just a few minutes, for a quick lunch or dinner any day of the week. While we typically tuck the cheesy beef into hamburger buns or hoagies, it’s great (as pictured) in smaller slider rolls for another delicious handheld option.
The meat filling is also delicious scooped into baked potatoes or served over rice or pasta. Just top that saucy meat with cheese and dig in however you like best.
Cheesesteak with Ground Beef
There are a couple of things to note when making this Philly cheesesteak with ground beef First, you’ll want to crumble the meat as finely as possible as it cooks. This is one case in which larger pieces of meat aren’t best.
The smaller meat crumbles work to thicken the sauce a bit and also make for a more pleasant experience while eating. Similar to sloppy joes, the smaller crumbles deliver the best results.
Hamburger Philly Cheesesteak
The filling for these sliders freezes nicely. I often double or triple this recipe for future meals and freeze individual portions for reheating as needed.
You can top the hamburger filling with cheese and then stir the melted cheese into the meat before freezing. Or as we prefer to prepare it, simply freeze the meat mixture and top the meat with cheese after it’s been reheated and you’re ready to serve.
Ground Beef Philly Cheesesteak
You’ll need the following ingredients to make this recipe:
- ground beef
- yellow onion
- bell peppers
- mushrooms (optional)
- ketchup
- Worcestershire sauce
- cornstarch
- beef stock
- salt and pepper
- provolone cheese
Philly Cheesesteak Recipe with Ground Beef
This ground beef Philly cheesesteak recipe is easily made in a large skillet. Start by cooking and crumbling the ground beef.
As the beef begins to brown, add the onion and continue cooking, about 2-3 minutes more. When the meat has browned, drain any excess grease, as needed.
Add the bell peppers to the skillet and cook for 2 minutes; if desired, add mushrooms. Continue cooking for 3-4 minutes.
Add the ketchup, Worcestershire sauce, salt, pepper, cornstarch, and stock. Bring to a boil and reduce to a simmer for about 2 minutes.
Top with cheese slices and cover the skillet with a lid until the cheese melts.
Taste the mixture and adjust salt and pepper, as desired. Scoop the hot meat mixture into rolls and top with more cheese, if desired. Cover with the top half of the rolls. Serve immediately.
Ground Beef Philly Cheesesteak
Ingredients
- 1½ pounds ground beef
- 1 small yellow onion diced into ¼-inch pieces, about 1 cup
- 1 green bell pepper diced into ½-inch pieces, about 1 cup
- 1 red bell pepper diced into ½-inch pieces, about 1 cup
- 8 ounces crimini, baby bella, or white button mushrooms thinly sliced OPTIONAL
- 3 tablespoons ketchup
- 1½ tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 1 cup beef stock
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 8 ounces sliced or shredded provolone cheese
- 12 slider buns or 6 hamburger buns
Instructions
- In a large skillet over medium-high heat, cook and crumble the ground beef. As the beef begins to brown, add the onion and continue cooking, about 2-3 minutes more. When the meat has browned, drain any excess grease, as needed.
- Add the bell peppers to the skillet and cook for 2 minutes; if desired, add mushrooms. Continue cooking for 3-4 minutes. Add the ketchup, Worcestershire sauce, salt, pepper, cornstarch, and stock. Bring to a boil and reduce to a simmer for about 2 minutes.
- Top with cheese slices and cover the skillet with a lid until the cheese melts.
- Taste the mixture and adjust salt and pepper, as desired. Scoop the hot meat mixture into rolls and top with more cheese, if desired. Cover with the top half of the rolls. Serve immediately.
Notes
Nutrition
Mike says
I’m from Philly. Never a ground beef cheesesteak. Never Worcestsire or ketchup. Your recipe more closely describes an enhanced Iowa loose meat or “maid rite” sandwhich. Please don’t bastardize our cuisine. I feel the same way about pineapple or ranch on a pizza.
Mary says
Isn’t it great that we all get to make and eat the foods that make us happiest? This isn’t supposed to be an authentic Philly cheesesteak, Mike. It’s even called a “ground beef” Philly cheesesteak. And since it’s clearly named that way, it’s making me laugh that you took time out of your day just to leave a comment here (despite knowing you’d never want to make the recipe), just to let me know this is all wrong according to you. This is simply a budget friendly recipe that we enjoy making both with Worcestershire and with ketchup – because it’s delicious. And while it’s obviously not for you, it works well for my family. (And most of the time we’ll happily take a side of ranch with our pizza too, thanks!) Like many other online recipe creators, I enjoy finding new and sometimes different ways to play with the foods we enjoy.