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Sidney Metsch

Ground Beef Philly Cheesesteaks

5 from 2 votes
These ground beef Philly cheesesteaks are creamy, cheesy, and packed with flavor—perfect for an easy weeknight dinner or feeding a hungry crowd.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Method

Ingredients
  

  • 6 Hoagie Rolls
  • 2 lbs Ground Beef
  • 1 Small Green Bell Pepper Chopped
  • 1 Small Onion Yellow, Chopped
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tsp Worcestershire Sauce
  • 1 Tbsp Beef Better Than Bouillon
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 2 oz Cream Cheese Softened
  • 1/2 cup Monterey Jack Cheese Shredded
  • 2 Tbsp Milk
  • 6-9 Slices Provolone Cheese

Method
 

Brown the Beef
  1. Heat a Large
    Heat a large skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it up as it cooks. Drain excess grease if needed.
Add Veggies & Season
  1. Stir in the chopped bell pepper and onion. Cook for 3–5 minutes, until softened.
    Season with salt, pepper, Worcestershire sauce, Better Than Bouillon, onion powder, and garlic powder. Stir well to evenly coat the meat.
Add Cheese
  1. Reduce heat to medium-low. Add the cream cheese, shredded Monterey Jack, and milk. Stir until everything is melted and fully combined into a creamy, cheesy mixture. Remove from heat.
Toast the Rolls
  1. Preheat your oven to broil. Slice hoagie rolls open and place them cut-side up on a baking sheet. Broil for 1–2 minutes, just until lightly toasted. Watch closely to avoid burning.
Assemble the Cheesesteaks
  1. Remove rolls from the oven. Spoon the beef mixture evenly into each roll. Top with provolone cheese (you can halve slices and use about 3 halves per sandwich).
Melt & Serve
  1. Return the sandwiches to the oven and broil for 1–2 minutes, until the cheese is melted and bubbly.
    Serve immediately while hot.