This easy, at-home Ground Beef Philly Cheesesteak is a game-changer! Perfect for spicing up lunch or dinner, it’s kid-friendly and absolutely delicious. Our version is simple, satisfying, and sure to become a favorite.
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What is the history of Philly Cheesesteak
Philly cheesesteak is a type of sandwich that is popular in Philadelphia. It is fairly often credited to two brothers who are said to have come up with the sandwich in South Philly in the 1930s. The two brothers were Pat and Harry Olivieri and their sandwich soon gained popularity across the US.
Usually, this sandwich is made of sliced rib eye or top round, and the cheese of choice in Philadelphia is actually Cheez Whiz.
Why we love Ground Beef Philly Cheesesteak Sandwich
We love this variation on the traditional Philly cheesesteak because it’s a simple and easy recipe that anyone can make! We’ve replaced beefsteak with ground beef and instead of cooking this on a griddle, we cook the meat and veggies in a pan and then bake the sandwich.
This recipe is a perfect at-home variation of a classic, and we think you’re going to love it if you can’t get to Philly for the traditional kind!
Here are the components of Ground Beef Philly Cheesesteak Sandwich
Like we mentioned above, we used ground beef for this sandwich. It’s an accessible, tasty alternative to beefsteak, and we think it adds a little pizazz to the sandwich! For vegetables, we’re using green pepper and onion, two total cheesesteak classics.
We slather the bread in mayo and replace the Cheez Whiz with provolone, which is going to taste so delicious when it melts into the beef.
How to make Ground Beef Philly Cheesesteak Sandwich
- In a pan on medium-high heat add ground beef. Brown until no longer pink, drain the fat.
- Add onion, green pepper, steak seasoning, garlic, salt, and pepper to a pan and sauté.
- Mix cornstarch and broth in a measuring cup, then add the beef mixture to the pan. Little simmer for 1-2 minutes.
- Slather the bottom of the loaf with mayonnaise, then layer with four slices of provolone.
- Add the meat and veggie mixture on top, layering four more slices of provolone on top.
- Add top of bread, also slathered in mayo, to make a sandwich.
- Wrap in aluminum foil and bake at 375 degrees Fahrenheit for 30-35 minutes.
- Slice the sandwich into slices and serve immediately.
Looking for a Low-Carb Option?
Try our Philly Cheesesteak Stuffed Peppers recipe, too! It has all the savory, cheesy flavor you love, but we swapped the bread with bell peppers for a nutritious, low-carb meal.
Other sandwich recipes to try
Searching for more simple sandwiches that are packed full of flavor? Here are a few of our other favorites!
Spinach and Artichoke Grilled Cheese
Broccoli Grilled Cheese Sandwiches
Ground Beef Philly Cheesesteak
Ingredients
- 24 ounces lean pounds beef
- 1 onion sliced
- 3 cloves grated garlic
- 1 green pepper sliced
- 1 Tablespoon steak seasoning
- Salt and pepper to taste
- 1 cup low sodium beef broth
- 1 Tablespoon cornstarch
- 1 large french bread loaf or choice of bread
- 1/2 cup mayonnaise
- 8-12 slices provolone cheese
Instructions
- In a pan on medium high heat add ground beef. Brown until no longer pink, drain the fat.24 ounces lean pounds beef
- Add onion, garlic, green pepper, steak seasoning, salt and pepper to a pan and sauté.1 green pepper, 1 onion, 1 Tablespoon steak seasoning, 3 cloves grated garlic, Salt and pepper to taste
- Mix cornstarch and broth in a measuring cup, then add to the beef mixture on the pan. Little simmer for 1-2 minutes.1 Tablespoon cornstarch, 1 cup low sodium beef broth
- Slather bottom of the loaf with mayonnaise, then layer with four slices of provolone.1/2 cup mayonnaise, 1 large french bread loaf or choice of bread
- Add the meat and veggie mixture on top, layering four more slices of provolone on top.8-12 slices provolone cheese
- Add top of bread, also slathered in mayo, to make a sandwich.
- Wrap in aluminum foil and bake at 375 degrees Fahrenheit for 30-35 minutes.
- Slice the sandwich in slices and serve immediately.
Video
Equipment
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Nutrition
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Making this tonight and want to use some large hamburger buns. Do you think that will work? If so, any ideas on how long to put them in the oven for?
It should be fine for about the same time! Just keep a close eye on it. 😊
Xo,
Alia & Radwa
This recipe was so quick and easy but doesn’t taste like it is!! New favorite recipe from the fooddolls. The whole family loved it. Next time we want to take some of the meat mixture and put it over chips or fries with cheese to make nachos. So delicious!!!!
Yum! Thank you so much, Ginny!
Xo,
Alia & Radwa
What steak seasoning would you recommend?
We love this one!
Xo,
Alia & Radwa
I used Montreal steak seasoning! Yum.
I love making this recipe! It’s incredibly delicious and easy to make!
Thank you, Angela! We’re so glad you enjoy it! 😊
Xo,
Alia & Radwa
YES! so good!!!!!!!!!!!!!!!!!!!!
My husband and i loved this, i used mini french rolls and it turned out perfect, loved the flavor. thank you for sharing this, its nice to find new recipes.
We’re so happy you enjoyed it, Chris! Thank you for trying it out and taking the time to leave such nice feedback. 😊
Xo,
Alia & Radwa
This recipe is a good start, but ultimately it’s wacked. First off, putting the onion in after you cook the beef is silly. You want to put it in while you are cooking it. Otherwise you are going to end up with hard onions, but I suppose if you like that then do it up. Secondly putting the sandwich in on 375 for 30-35 minutes will result in your bread being like a brick laterally. You want the bread toasted not bricked.
Thank you for sharing this recipe! Any suggestions about what side dish would compliment the sandwich? What else can be served with it? Maybe homemade fries?
Thank you!
Fries would be great! We also love our smashed potatoes and for nutrients you could serve parmesan Brussels sprouts!
Xo,
Alia & Radwa
So delicious! I added mushrooms and jalapeños to it. Definitely adding to my rotation. Thank you for a great, simple easy to follow recipe
Yum! Thank you for trying it out. We’re so glad it was a hit!
Xo,
Alia & Radwa
This was amazing! Thx for sharing – I used good ole processed American cheese to give it that wiz taste. It was fantastic without the bread the next warmed up as well!
Thank you, Angie! We’re glad it turned out well for you. 😊
Xo,
Alia & Radwa
Could this be made in a crockpot on low?
We haven’t tested it and are not sure it would work well. We would recommend browning the meat in a skillet first if you do give it a try!
Xo,
Alia & Radwa
Can I pre make the meat and peppers and put together the following day?
Sure!
Xo,
Alia & Radwa
Absolutely Delicious!!
Amazing! <3
We loved this!! One question – the ingredients list garlic but I couldn’t find where it gets added? Thanks!
Great question. Sorry for the confusion! We add when we sauté the onion and peppers in!
Any substitutes for the corn starch?
You can add 1 tablespoon all-purpose flour + 1 tablespoon butter to the cooked beef and peppers, sauté for 1-2 minutes. Add broth and let simmer for a few minutes until it thickens!
I’m a Philly girl and this actually looks really good! I prefer provolone on my cheesesteaks anyway, but Swiss works great too and when melted, tastes phenomenal!
Seriously!!OMG!!you never add mayo to a cheesesteak, that is soo beyond gross!Im from phily, only tourists ask for cheezwhiz!The proper cheeses to add is provolone and mozzarella and you top the sandwich off with pizza sauce!Aka the Pizza Steak!
Mayo is simply oil and egg, not sure why you would find that “soo beyond gross”. You seem to have no problem with the fat and dairy from the cheese. Once wrapped in tin foil and cooked for 30 minutes, I doubt you even know it’s there.
Ì am from philly born and raised and we don’t use cheese wiz, only pats and genos which are tourists spots that we don’t eat at. Also what you are making with the ground beef is almost similar to what is called a chop cheese.
Yeah, this sounds like a chop cheese, NYC’s weak attempt to copy a good old cheesesteak.
Legit SO GOOD. Such good flavor and I loved be able to use ground beef! I will say we used one large French loaf and when we went to cut it, most of the filling squeezed out, but honestly it tastes so good, it didn’t even matter! My husband loved it and I will definitely be making it again, but I may try a larger loaf of bread or even break it into separate hoagies!
Yay! Yes, you can definitely try to change the type of bread you use! It’s great as sliders too! xo, Alia & Radwa
So delicious! Definitely adding it to our rotation.
Doing a happy dance!
Xo,
Alia & Radwa