Philly Cheesesteak Skillet with Ground Beef

This Philly cheesesteak skillet brings familiar sandwich flavors to the table in a warm, hearty ground beef dinner. Green bell pepper and onion soften in the pan, while provolone melts over the beef mixture for a savory, cheesy finish.

You can serve the skillet as it is or spoon the hot filling into toasted rolls just before serving. The one-pan approach also lets you build flavor as the vegetables, beef, and broth come together.

What each ingredient brings to the skillet

Eighty-five percent lean ground beef gives the filling a satisfying, beefy base. As it browns, break it into small pieces so it mixes evenly with the tender vegetables and is easy to scoop onto a fork or into a roll. If excess grease collects in the pan, drain it as needed before adding the broth.

Thinly sliced yellow onion and green bell pepper bring sweetness and a little freshness. Slicing them thin helps them soften evenly and blend into the beef instead of leaving large, firm pieces. Olive oil helps the vegetables cook in the skillet, while garlic powder, kosher salt, and black pepper season the mixture without distracting from the beef and provolone.

Beef broth adds savory depth and loosens the browned bits left in the skillet. Provolone brings a mild, creamy finish that covers the beef mixture as it melts. Together, these ingredients make a filling that is flavorful enough to serve on its own and cohesive enough to spoon into rolls.

Build flavor while keeping the filling tender

Give the onion and bell pepper room to soften before adding the beef. Stir them occasionally so they cook evenly, and let them become tender without rushing straight to the next step. This gives the vegetables time to mingle with the olive oil and creates a flavorful base for the meat.

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When the beef goes into the skillet, break it up as it cooks and spread the pieces around the pan. This helps the meat brown across the skillet instead of clumping into a few large pieces. Keep an eye on the pan as it cooks; if there is more grease than you want in the finished filling, drain the excess before moving on.

After adding beef broth, scrape the skillet so the browned bits loosen into the liquid. Let the broth reduce until only a little remains. Too much liquid can make the filling watery, while reducing it helps the beef and vegetables stay moist without leaving a pool in the pan.

Melt the provolone and serve hot

Lay the provolone slices across the beef mixture and cover the skillet while the cheese melts. Keeping the pan covered helps the cheese soften over the filling. Once it has melted, serve the skillet hot so the cheese stays soft and the beef mixture is ready to spoon.

For toasted-roll sandwiches, fill split rolls just before serving. Waiting until then helps the rolls keep their texture beneath the warm filling. If you are serving the skillet on its own, spoon the beef, vegetables, and melted provolone together so each portion gets a bit of everything.

Frequently Asked Questions

How do you keep the filling from turning watery?

Let the beef broth simmer until it is mostly reduced before covering the mixture with provolone. If a lot of grease remains after browning the beef, drain excess grease as needed so the finished skillet has a savory, cohesive texture.

When should you add the provolone?

Add the provolone after the broth has mostly reduced, laying the slices over the beef mixture. Cover the skillet while the cheese melts, then serve the filling hot while the cheese is still soft.

Can you serve this without rolls?

Yes. The skillet is designed to be served hot on its own, with the beef, tender green bell pepper, onion, and melted provolone together. Rolls are another option: spoon the hot mixture into split, toasted rolls just before serving.