Hearty Ground Beef Philly Cheesesteaks: Easy Skillet Meal (Print Version)
Ground Beef Philly Cheesesteaks: An easy skillet recipe with savory beef, caramelized onions, and gooey cheese. Your new favorite weeknight meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based
# Ingredients:
→ Base Ingredients
01 -
1 lb (450g) ground beef (80/20 lean preferred)
02 -
1 large yellow onion, thinly sliced
03 -
1 green bell pepper, thinly sliced
04 -
1 tbsp olive oil
→ Essential Breads & Cheeses
05 -
8 slices provolone cheese (or 1 cup shredded)
06 -
4 hoagie rolls, split
→ Flavor Boosters
07 -
1 tsp garlic powder
08 -
1 tsp Worcestershire sauce
→ Seasonings
09 -
Salt, to taste
10 -
Black pepper, to taste
# Instructions:
01 -
Okay, first things first, grab your biggest skillet – a cast iron one if you have it, it's a game-changer. Drizzle in a bit of olive oil over medium heat. Toss in your sliced yellow onions and green bell peppers. Now, this is where the magic starts. Let them soften and get a little golden, about 8-10 minutes. Honestly, don't rush this step; those caramelized bits are pure flavor! I usually get distracted here and have to stir quickly to prevent burning, oops.
02 -
Once your veggies are looking good, push them to one side of the pan. Add your ground beef to the other side. Break it up with a spoon and let it brown, stirring occasionally. You want to get some nice color on it. Drain any excess fat, because nobody wants a soggy sandwich. Learn from my mistakes: sprinkle in your garlic powder, salt, and pepper here! And a splash of Worcestershire sauce too, for that extra oomph.
03 -
Now, mix everything together in the skillet. Stir the beef, onions, and peppers until they're all happily mingling. Give it another taste test – does it need more salt? More pepper? This is your kitchen, your rules! I sometimes add a tiny pinch of red pepper flakes here if I'm feeling spicy, but that's just me. It should smell absolutely divine right now, like a hearty, savory dream!
04 -
Once everything is combined and heated through, divide the mixture into portions right there in the skillet. Lay slices of provolone cheese over each portion. If you're using shredded, just sprinkle it generously. Cover the skillet with a lid (or even a baking sheet if you don't have a lid that fits) for a minute or two. The steam will help that cheese get perfectly melty and gooey. Resist the urge to peek too soon, it's worth the wait!
05 -
While the cheese is doing its thing, quickly toast your hoagie rolls. You can do this in a dry skillet, under the broiler, or even pop them in the toaster for a minute. You want them warm and slightly crisp on the inside, ready to absorb all those amazing juices. I once forgot this step and ended up with cold, sad rolls. Big mistake! A warm roll makes all the difference.
06 -
Carefully scoop the cheesy mixture into your toasted hoagie rolls. Don't be shy; load them up! A little mess is part of the charm, honestly. Serve them immediately while everything is still hot and the cheese is gloriously stretchy. Sometimes I add a sprinkle of fresh parsley, just for color, but mostly, I just dive right in. Enjoy your little slice of Philly heaven, made right in your own kitchen!
# Notes:
01 -
Don't overcrowd the pan when browning the beef; it steams instead of browns, and you lose flavor. I learned that the hard way!
02 -
Reheat leftover filling gently in a skillet, not the microwave, to maintain texture and prevent sauce separation.
03 -
Ground turkey or chicken can substitute beef, but you might need extra seasoning to boost flavor.
04 -
Always toast your hoagie rolls! It prevents sogginess and adds a crucial textural contrast.
# Tools You'll Need:
01 -
Large skillet (cast iron preferred)
02 -
spatula
03 -
lid (or baking sheet)
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 30-40g