Ground Philly Cheesesteak Grilled Cheese

4 sandwiches
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese.

Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese. All the flavor of a cheese steak for half the price.

Ground Philly Cheesesteak Grilled Cheese is my second favorite grilled cheese behind the Fig and Pig Grilled Cheese from yesterday. And oh yeah, Happy National Grilled Cheese Day!

I’m a pretty big fan of grilled cheese sandwiches, as evidenced in these delicious versions:

I know I haven’t shared a version of my basic grilled cheese I make for the kids. It is pretty consistent if not dull-ish.  I love using a nice creamy white bread for it, usually with a mix of a strong cheddar and a provolone. If I am making them for myself I use an English Cheddar, Red Leicester (which by the way is also totally amazing as a topping to a beautiful cast iron ribeye) and some deeply caramelized onions like the kind I make for my In-N-Out Copycat Fries and Double Double Cheeseburger.

Sometimes I make a variety of cream cheese grilled cheese sandwiches like the Carrot Cake Jam one. A favorite option is a pickled jalapeno, cherry jam and cream cheese, sort of a play on the Bronco Berry sauce Arby’s used to offer with jalapeno poppers.

I know, I know, English Cheddar vs Bronco Berry Sauce?! You’ll find most chefs have similar eating patterns. We love amazing quality ingredients and have serious soft spots for crazy processed foods that we grew up with.

I use two slices of the provolone in the sandwich to make protect the meat and hold the sandwich together. You can also (and I definitely do from time to time) use American Cheese. If you use one slice of cheese the bottom half of your sandwich won’t stay together, so don’t be afraid to add that second slice.

Looking for more Cheese Steak recipes? Look no further!

Want to go a bit more traditional? I dip this in pepper relish which is basically the best thing ever on a cheese steak. AND, it is totally valid, Pat’s offers it as a condiment.

Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese. All the flavor of a cheese steak for half the price.

Pin this recipe now to remember it later

Pin Recipe

Ground Philly Cheesesteak Grilled Cheese

Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese. All the flavor of a cheese steak for half the price.
Yield 4 sandwiches
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder


  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoons Worcestershire sauce
  • 2 tablespoons butter
  • 1 onion , chopped
  • 1/2 green bell pepper , chopped
  • salt and pepper to taste
  • 8 slices American or Provolone Cheese
  • 8 slices white bread
  • 4 tablespoons butter


  • Start by browning the beef in the skillet. Try to brown without breaking up the meat too much. Get a nice brown sear on the beef, then break apart as little as possible. You want the meat to resemble a pea in size [you want to avoid taco meat consistency]. Add the salt, pepper and Worcestershire sauce. Stir gently, then remove from pan.
  • Add 2 tbsp. of butter in the pan and add the chopped onions and green bell pepper, cooking until browned and caramelized. Add salt and pepper to taste. If you like mushrooms in your cheesesteaks, go ahead and add some chopped mushrooms here too. Once browned, add the meat back in and combine together.
  • Spread the butter on one side of each of the 8 slices of bread.
  • Butter side down on the cutting board.
  • Add a slice of provolone to each of the slices.
  • Top four slices with the meat mixture and close the sandwiches pressing down lightly.
  • In a cast iron pan or griddle on medium high add the sandwiches and cook for 3-5 minutes on each side.



Calories: 589kcal | Carbohydrates: 28g | Protein: 24g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 125mg | Sodium: 805mg | Potassium: 463mg | Fiber: 2g | Sugar: 4g | Vitamin A: 580IU | Vitamin C: 14.5mg | Calcium: 165mg | Iron: 4.3mg

Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese. All the flavor of a cheese steak for half the price.

Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese. All the flavor of a cheese steak for half the price.
Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese. All the flavor of a cheese steak for half the price.
Ground Philly Cheesesteak Grilled Cheese made with bell peppers, onions and American or Provolone Cheese. All the flavor of a cheese steak for half the price.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Our nutrition values are created by a nutrition calculator. Feel free to use your own nutrition calculators with the recipe ingredients. Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.

  1. Thanks for a wonderful recipe! I’ve tried this recipe because my elderly Dad has been having problems with chewing. I did some tweaking like adding Montreal steak seasoning, squirt of mustard and using toasted hoagie rolls. We all enjoyed it last night. Good advice not breaking up the ground meat to give it some texture.

  2. I made these for dinner last week and they were so very good.
    I have a very picky eater who does not eat green peppers, he ate two sandwiches!!!
    I am already planning to make them again and I might get brave and sneak some mushrooms in there too!!

  3. You’re a professional chef but can’t even make a Philly cheesesteak correctly? Go learn what an actual Philly cheesesteak is and kindly remove “Philly” from the title of this recipe.

      1. LOVE LOVE LOVE your “PHILLY” cheese steak recipe.
        PhillyGirl42 needs to learn some manners and understand there are tons of ways to make different recipes that suit our families.

          1. That’s a tricky question Judy because these sandwiches are best when served fresh. They will keep in a refrigerator 2 – 3 days. You know this of course, but don’t assemble the sandwich until you’re ready to eat or the bread will get soggy. And, when warming up the meat, don’t add oil. Let us know what you decided to do! Enjoy.

  4. Not sure what I did wrong, I followed the recipe exact. It just tasted like a chewy grilled cheese. No taste to it at all. It was still good but was hoping for that taste of onions and peppers. Any ideas?

  5. Thanks for such a tasty recipe. I used Montreal Steak seasoning instead of the salt and pepper because my family really likes that flavor. I’m adding this recipe to my recipe binder!

  6. These are great! Quick, easy and tasty! I like mine with a little mustard. I’ve made them a few times now and I will make them again. Thanks for sharing a great recipe!

    1. My family loves this recipe! We made it the first time with bread but now make it with tortillas. It makes the best Philly Cheesesteak Quesadillas! My boys help with dinner and this is easy for them. (We use Provolone cheese.) Thank you so much!

  7. What type of bread do you use? I cannot wait to make these! This will get us out of our menu slump!

    1. I used the Sara Lee Artesano sliced bread, but any relatively thick sliced bread is good. Glad to add a fun bit of variety! Try the cheesy taco pasta on the site, its a good pantry meal that you’ll enjoy too. Just 5 ingredients.

  8. Made these for dinner tonight. I thought they were fantastic! Easy, with ingredients that I usually have on hand. Next time I will use more cheese, just because we are cheesy people! I went easy on the salt (this getting older thing is tiresome) and I’m sure my kids may say it needed salt, but I can see the left overs being my breakfast tomorrow!

    1. So glad you liked them! We are cheesy people too haha, it’s totally okay by me to put an extra handful just to be safe.:D

  9. This was great! I added Montreal steak seasoning instead of salt and pepper. I also used Texas Toast instead of regular bread which I believe was a good choice!

  10. So delicious and so many ways to add variety to a grilled cheese. On my last attempt, I switched it to a ‘taco’ grilled cheese with taco seasoning & monterey jack. Thank you so much for sharing such wonderful recipes!

  11. This recipe has been in my family for years. I love it. now the only difference is that i use Mayo instead of butter on both sides of my bread i mayo 1 side of 2 slices grill , mayo other side while its grilling, flip over layer cheese, meat, cheese cover w/ other slice of bread. grill for a while. best Dang sandwich ever.

    1. I too, use mayo instead of butter when making a grilled sandwich. It makes the bread nice & crispy. You have to turn the burner down a bit & watch the sandwich carefully, since it will burn pretty quickly if the burner is too hot. I’m glad you mentioned this little trick, since not many folks ever heard of doing this.

  12. This was very yummy! Definitely got the star of approval from my family to make again. There was enough to make a fifth sandwich and possibly a sixth…if we hadn’t ate the mixture while making the grilled cheese. 🙂

  13. These sandwiches were delicious and I love the ground beef take on this sandwich. My family loved them and I will add them to our family meals. I added mushrooms so the onion, bell pepper and mushroom combo were good. My boys love pepper jack so we replaced it for the provolone. Next time I’ll probably add the full green bell pepper since we love the taste. Thank you for this recipe. Loved the recipe and it was quick and simple to make. It was yum!

      1. Sabrina this recipe is the bomb this is my 2nd time making it but I used sirloin ground beef instead it gives the meat the right sear and it won’t crumble as much as the regular ground, anyways my family loves it made me sum grilled jalapenos and homemade fries this really hits home thanx.

  14. I made this for supper last night. I followed the recipe exactly, and added the optional mushrooms. It was delicious. I will definitely be making this on a regular basis.

  15. Amazing flavor.

    By the way, Arby’s still has bronco berry sauce, they just don’t offer it. You have to ask for it. I get some every time as I use it at home for several things.

  16. I love !! love !! love !! your website and You are amazing !!!!!! I also love ! love ! love !! your recipes You deserve Ten out of Ten !!!!!!!!!! And then some….. I can’t wait to see your recipes !!!!!!!!! Thank You Linda Pugliese !

  17. Really, Susan Groves…. Come on, don’t get your panties in a bind. I serve this sandwich at my sandwich shop, in fact this very recipe, and I have customers ask me to put it on the menu or make it as a special more often. Have a wonderful,
    positive day, young lady.

  18. Amazing flavor! Made this for my mom and she wondered what type of “steak” was on the sandwich (tried it with Bison instead of regular ground beef). This is the first comment I have submitted on a recipe–it was THAT good!!!! Thank you so very much for posting it!

  19. Change the name, just because it has steak and cheese doesn’t mean it’s a cheesesteak. No one from Philly eats a cheesesteak with all that mess on it. Just call it a grilled cheese steak sandwich. FYI, whenever you call something a “Philly Cheesesteak” people from Philadelphia know that it’s trash and would NEVER eat it.

    1. Don’t be so hateful, Sharon. There is a nice way to say the same thing. Your comments are legitimate but your mode of delivery is offensive. Lighten up.

      1. Agreed with Bonnie!
        It takes far more energy to be negative.
        Try to find the positive in everything and you may find yourself happier and healthier.
        Sorry, I digressed from the food, but I will be making this sandwich tonight.
        Debi B

  20. Great recipe for a quick, easy weeknight meal. Served with a green salad. Delicious. Thanks for sharing.

  21. Made these last night and they were delicious! I had ground beef at home and wanted something new to try other than my regular dinner rotation. Came across this recipe and so glad I did! Kids even loved it! Will definitely be making it often!

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

    1. We love roasted veggies but you could really make it more authentic and serve it with a side of fries. 🙂

  22. OMG. Just got finished eating and these are fabulous.  Great blend of flavors and my husband is still raving about them.  We have enough for lunch tomorrow.  Thanks.