I make these Ground Beef Philly Cheesesteaks on nights when I want something fast, comforting, and utterly satisfying. Ground beef stands in for thin-sliced steak, so you get all the beefy flavor with less fuss — browned meat, sweet sautéed onions, and melty cheese tucked into a toasted hoagie. If you like quick beef sandwiches, you might also enjoy this cheesy ground beef roll for another weeknight option.
Why you’ll love this dish
This sandwich hits familiar comfort-food notes: savory browned beef, caramelized onions, and gooey cheese on a soft roll. It’s faster and more budget-friendly than traditional Philly cheesesteaks because ground beef cooks quickly, and you don’t need a specialty cut. Perfect for busy weeknights, casual game-day eats, or feeding hungry teenagers.
"A no-fuss take on a Philly classic — quick to make, wildly addictive, and great for picky eaters."
Highlights:
- Ready in about 20 minutes from start to finish.
- Uses pantry basics: onion, cheese, olive oil, and beef.
- Kid-approved and easy to scale up for a crowd.
How this recipe comes together
Before you cook, know the simple flow: sauté onions until soft, brown the ground beef, season, then melt the cheese into the beef on low heat. Toasted hoagie rolls give contrast and structure so the sandwiches don’t get soggy. The whole process is one skillet with minimal cleanup.
Gather these items
- 1 lb ground beef (80/20 gives good flavor and juiciness; use leaner if you prefer)
- 1 medium onion, thinly sliced (yellow or sweet onion)
- 2 hoagie rolls (or long sandwich rolls)
- 1 cup cheese — Cheez Whiz, provolone, or American cheese (or a mix)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Notes and substitutions:
- Swap olive oil for butter for a richer onion flavor.
- Use shredded provolone or American for a cleaner melt; Cheez Whiz gives a classic, ultra-creamy finish.
- For a lighter version, substitute ground turkey or chicken (see temperature notes in FAQs).
If you’re curious about similar easy ground beef dinners that bake instead of skillet-finish, the French onion ground beef casserole is a great oven-friendly alternative.
Step-by-step instructions
- Heat a large skillet over medium heat and add 1 tablespoon olive oil.
- Add the sliced onion and sauté, stirring occasionally, until soft and translucent, about 6–8 minutes. Let the onions develop a little golden color for sweetness.
- Increase heat to medium-high. Add the ground beef to the skillet and break it up with a spatula. Season with salt and pepper. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if you used a fattier beef and want a less greasy sandwich.
- Reduce heat to low. Stir in the cheese a little at a time until fully melted and the beef mixture is creamy and evenly coated. If using Cheez Whiz, dollop it in and stir carefully to warm through.
- Slice the hoagie rolls and toast them lightly under a broiler or in a toaster oven for 1–2 minutes until edges are crisp. Watch closely so they don’t burn.
- Spoon the cheesy beef mixture into each toasted roll. Let the sandwich rest for 30 seconds so the cheese settles.
- Serve hot and enjoy.
Serving suggestions
- Keep it classic: serve with crispy fries or potato chips and dill pickles.
- Add a tangy counterpoint with pickled jalapeños or banana peppers.
- For a lighter plate, pair with a crisp green salad dressed with lemon vinaigrette.
- Offer toppings at the table: sautéed bell peppers, hot sauce, or sautéed mushrooms work well.
For a fancier presentation, halve the sandwiches diagonally and secure with a toothpick. Serve on a wooden board with small ramekins of condiments.
How to store & freeze
Refrigerator:
- Transfer leftover beef mixture to an airtight container and refrigerate within 2 hours of cooking. Use within 3–4 days.
- Store toasted rolls separately to avoid sogginess.
Freezer:
- Freeze the beef mixture in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Assembling and freezing complete sandwiches is possible, but the rolls may become soft when reheated.
Reheating:
- Reheat the beef mixture gently in a skillet over low-medium heat, stirring until warmed through. Add a splash of milk or water if the mixture feels dry to restore creaminess.
- To revive toasted rolls, warm in a 350°F (175°C) oven for 5–7 minutes.
Food safety:
- Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Extra advice
- Don’t rush the onions: cooking them until translucent and slightly caramelized adds crucial sweetness.
- Browning is flavor — give the beef occasional contact with the skillet without constantly stirring so it develops little browned bits.
- If using provolone slices, layer them on the hot meat and cover the pan briefly to steam them into a melt.
- Keep a small spatula handy to press and scrape browned bits for maximum flavor.
Creative twists
- Philly-style peppers: add sautéed green bell peppers with the onions.
- Spicy variant: stir in 1 teaspoon smoked paprika and a pinch of cayenne, or top with hot sauce.
- Italian twist: swap provolone for mozzarella and add a handful of fresh basil.
- Low-carb: serve over butter lettuce or a toasted low-carb roll.
- Vegetarian: replace beef with crumbled, seasoned tempeh or a plant-based ground meat substitute and proceed the same way.
FAQ – Your questions answered
Q: How long does this take from start to finish?
A: About 20–25 minutes total: 6–8 minutes for onions, 6–8 minutes to brown the beef, plus assembly and toasting.
Q: Can I use lean ground beef instead of 80/20?
A: Yes. Lean beef reduces grease but can be drier. Add a splash of olive oil or a tablespoon of butter while cooking to keep the mixture moist.
Q: Is Cheez Whiz authentic for Philly cheesesteaks?
A: Cheez Whiz is a common classic choice in Philadelphia for its ultra-creamy texture, though many prefer provolone or American cheese. It’s a matter of taste and nostalgia.
Q: Can I make the beef mixture ahead of time?
A: Yes. Make the beef and cheese mixture up to 3 days ahead and refrigerate. Reheat on the stove and toast rolls just before serving.
Q: What internal temperature should I cook ground beef to?
A: Cook ground beef to 160°F (71°C) for food safety. Use an instant-read thermometer when in doubt.
Q: Are there dairy-free options?
A: Yes — use dairy-free melting cheese or a creamy vegan cheese spread. Be mindful that melting properties vary, so textures will differ.
Q: How can I make these for a crowd?
A: Multiply the ingredients and cook the beef in batches or in a very large skillet. Keep finished mixtures warm in a low oven (200°F / 95°C) covered with foil.
Final thoughts
Give this easy Ground Beef Philly Cheesesteak a try when you want big flavor with minimal effort — it’s a reliable weeknight winner. If you make it, leave a comment about your favorite cheese or topping so others can try your twist.
Ground Beef Philly Cheesesteaks
Ingredients
Method
- Heat a large skillet over medium heat and add the olive oil.
- Add the sliced onion and sauté, stirring occasionally, until soft and translucent, about 6–8 minutes.
- Increase heat to medium-high. Add the ground beef to the skillet, breaking it up with a spatula. Season with salt and pepper.
- Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if using fattier beef.
- Reduce heat to low. Stir in the cheese until fully melted and the beef mixture is creamy and evenly coated.
- Slice the hoagie rolls and toast them lightly under a broiler or in a toaster oven for 1–2 minutes.
- Spoon the cheesy beef mixture into each toasted roll. Let the sandwich rest for 30 seconds before serving.