Our ground beef cheesesteak recipe is one of our kids’ favorite lunch or dinner recipes. The classic sandwich comes from Philadelphia, Pennsylvania, but our ground beef version is quicker to prepare. I love to make them since it’s a one-pan meal using very affordable ingredients and also easy for the whole family to eat on-the-go. We’ve taken them to sport’s practice, brought them to a tailgate, and also had them for a quick weeknight dinner.
The best part is you can customize them with all different toppings to make them to your liking. When we’re entertaining a crowd, we like to set up a toppings bar and our friends and family find it so fun to be able to add all of their favorite flavors. If you love an easy, comforting sandwich, our ribeye steak sandwich and Philly cheesesteak grilled cheese are two other popular recipes.
Why you’ll love this recipe
- 4 ingredient cheesesteak. It truly doesn’t get any easier. We developed this simple ground beef sandwich recipe with our kids in mind. It’s quick to cook up for lunch or dinner any day of the week.
- One pan dinner recipe. With just a single nonstick skillet, these gooey and cheesy sandwiches come together in no time. And the clean up is quick too.
- Easy to customize with all of your favorite toppings. Everyone has a specific preference on what to put on their cheesesteak. Use our recipe as the base sandwich, then feel free to customize with peppers, onions, cheese sauce, pickled peppers, and more!
Tips for Busy Cooks
We love to make these easy ground beef cheesesteaks for large parties or tailgates because they’re so simple to assemble. We make the sandwiches and wrap them in foil to keep warm in the oven or even on the rack of a grill using indirect heat. They’re usually gone in seconds!
What is a classic Philly cheesesteak?
The traditional recipe comes from Philadelphia, Pennsylvania of course. It has a delicious hoagie bun that’s topped with shaved ribeye, and three cheese options which include provolone, American cheese, or Cheez Whiz. Sautéed peppers are also considered a regular topping. We have an easy Philly cheesesteak that uses shaved steak if you want to try out that recipe as well.
Key Ingredient Notes
- Ground beef – Choose lean ground beef as it prevents the bun from getting soggy.
- Onion adds bright flavor and nice texture, too.
- Provolone cheese slices – A classic for any cheesesteak, the provolone melts perfectly and is mild in flavor.
- Sub rolls or hoagie rolls – We love the 6-inch size at the grocery story. We love to toast them for a little extra texture in each bite.
How to make a ground beef cheesesteak
If you’d like to toast the bread, preheat the oven to 400°F. Place the rolls with the cut side up on a baking sheet, and bake for about 4 minutes.
Step 1: In a large (12-inch) non-stick skillet, heat 1 teaspoon of olive oil.
Add onion and ½ teaspoon of salt. Cook the onion over medium heat, covered, stirring occasionally, about 5 minutes.
Step 2: Increase the heat to medium-high and add the meat, along with the remaining ½ teaspoon of salt.
Step 3: Cook the meat until it is cooked through, breaking it apart, for about 8 minutes.
Step 4: Reduce the heat to low, divide the meat into 4 equal parts in the skillet.
Step 5: Place a slice of provolone cheese on top of each meat pile. Cover and let it melt for about a minute.
Step 6: Then, place a toasted hoagie roll on top of each steak pile. Slide a spatula under the meat and flip the sandwiches one at a time. Serve immediately.
Expert Tips:
- Use lean ground beef or a lean protein. We like using lean so it prevents the bun from becoming soggy. You can also use ground turkey or chicken too for a lighter option. It’s also best to drain any extra fat from the beef as well.
- Add sautéed peppers if desired. If you want add peppers, cut them into strips and cook them until just softened, 2 to 3 minutes, before the ground beef and place them on a plate. Add them to the piles of ground beef before topping with cheese in the pan.
- Toast the bun for extra texture. It’s totally up to you, but we often like to toast the bun for extra crunch. We place the rolls with the slit side up on a baking sheet. Bake at 400°F for about 4 minutes.
- Swap out the cheese. You can use your favorite here, cheddar, American, Swiss, even pepper Jack. As long as you can buy it in slices, you can easily use it on this ground beef cheesesteak recipe.
- Use a nonstick pan for ease. This is a safe-guard to make sure when the cheese melts on top of the beef, it doesn’t stick to the pan and slides easily onto the bun.
Storage
If you have any leftovers, you will want to store the ground meat mixture separately from the buns in the fridge for up to 3 days. Reheat the beef in a pan or microwave with a fresh piece of cheese on top. Spoon the meat onto a hoagie bun and enjoy.
We don’t recommend freezing these cheesesteaks. if you want to make them for a party, we recommend cooking the beef prior to guests arriving, then adding it into the buns right before serving.
You can also assemble them in advance. We like to let the beef cool slightly, then add a piece of cheese on the bun. Wrap the sandwiches in foil and warm them in the oven or on a rack of the grill once guests arrive.
FAQs
The classic sandwich uses thinly shaved ribeye that’s cooked on a flat top with peppers, onion, and cheese.
It’s all in the bun. You want to find a hoagie roll that’s crispy on the outside and chewy on the inside to make sure it holds the juices of the ground beef without becoming soggy.
You can also add cooked bell peppers, mushrooms, American cheese, cheddar cheese, Cheez Whiz and condiments like mayonnaise or ketchup depending on what part of the country you’re in.
More delicious ground beef recipes
Ground Beef Cheesesteak
Ingredients
- 1 lb lean ground beef
- 1 onion chopped
- 1 teaspoon olive oil
- 1 teaspoon coarse kosher salt
- 4 provolone cheese slices
- 4 6-inch sub rolls or hoagie rolls toasted if desired (See Note 1)
Instructions
- In a large (12-inch) non-stick skillet, heat 1 teaspoon of olive oil.
- Add onion and ½ teaspoon of salt. Cook the onion over medium heat, covered, stirring occasionally, about 5 minutes.
- Increase the heat to medium-high and add the meat, along with the remaining ½ teaspoon of salt. Cook the meat until it is cooked through, breaking it apart, for about 8 minutes.
- Reduce the heat to low, divide the meat into 4 equal parts in the skillet.
- Place a slice of provolone cheese on top of each meat pile. Cover and let it melt for about a minute.
- Then, place a toasted hoagie roll on top of each steak pile. Slide a spatula under the meat and flip the sandwiches one at a time. Serve immediately.
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Notes
Storage:
– If you have any leftovers, you will want to store the ground meat mixture separately from the buns in the fridge for up to 3 days. Reheat the beef in a pan or in the microwave, then add a fresh piece of cheese on top. Spoon the meat onto a hoagie bun and enjoy.
– We don’t recommend freezing these cheesesteaks. If you want to make them for a party, we recommend cooking the beef before guests arrive, then adding it to the buns right before serving.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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