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Ground Beef Philly Cheesesteaks

Lean ground beef and pre-sliced vegetables make a 15-minute weeknight option for restaurant-quality cheesesteak sandwiches.

Serves 4
Ready in 15 mins
Prep time 2 mins
Cooking time 13 mins
560 calories per serving


> 2 tsp canola oil
> 1 lb 93% lean ground beef
> 1 (12 oz) pkg fresh pepper-and-onion fajita mix
> 1 1/2 tsp Worcestershire sauce
> 3/4 tsp dried oregano
> 3/4 tsp garlic powder
> 4 (6-inch) Italian Sandwich Rolls
> 1 tbsp all-purpose flour
> 3/4 cup low-sodium beef broth
> 8 slices reduced-fat provolone cheese


In a 12-inch skillet, heat the oil on medium-high. Add the beef, peppers and onions, Worcestershire, oregano, and garlic powder. Cook 6–8 min., until beef is cooked through and browned in spots, breaking up meat with the back of a spoon. Season with salt and pepper.
Meanwhile, preheat broiler on high. Line a rimmed baking sheet with foil. Arrange the rolls on prepared baking sheet. Broil rolls 1–2 min., until lightly toasted. (Watch closely as broilers vary.)
When beef is cooked through, stir in the flour and season with salt and pepper. Add the broth and cook 2–3 min., until sauce is thickened. Divide beef mixture among rolls. Top beef with the cheese (2 pieces per sandwich). Broil 1 min., until cheese melts. Serve immediately.

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