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
Keyword: 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.

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

  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!

  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.

  23. Thanks for posting this! I was craving a cheesesteak but didn’t have all the ingredients, and was able to make this just with stuff I had at home. So delicious!!!!!!!!!!! 😀

      1. Sharon Smith…it doesn’t claim to be an actual cheesesteak. It claims to be a “Ground Philly Cheesesteak Grilled Cheese”. It is s delicious recipe. Grow up!

  24. Omg!!! Absolutely AMAZING!!!! Cooking the meat whole and the way it develops the crispy edges and pieces is delicious! We will be making this on a regular basis. Thank you so much for sharing this!!!

  25. I used carne asada meat in place of the ground beef and the sandwiches were delicious. I followed the recipe to the letter otherwise

  26. I have yet to understand why people butter the bread and then turn it butter side down on the cutting board/plate. I don’t like to waste my butter on the cutting board or have to clean up the mess. I build my sandwich on the board, butter the outside of the top slice of bread, put that side down in the frying pan/on the grill and then butter the outside of the piece of bread that is on top prior to turning it to brown. It is so simple and a lot less messy.

  27. I found this recipe because I was searching for something new to make with the ground beef in my fridge. SO AWESOME!!! My whole family gobbled them up and I will be making this again. Thank you!!

  28. Do you know how well this holds up in the refrigerator overnight? I always have to make double batches for lunches the next day? And they get packed at night because there is too much going on in the mornings.

    1. I’m not really sure how this would hold up. The best part about a grilled cheese is the crunch of the bread and the melty cheese and I’m not sure you’d get the same effect from reheating it all put together in a microwave. Are you able to reheat in a toaster oven possibly? Maybe wrapping it in foil and popping it into a toaster oven might help. Let me know if you decided to try it and how it turned out.

  29. Made this sandwich for the first time yesterday for my son’s bday dinner…his request was meatball subs, deviled eggs and this sandwich that he saw i had posted on my page…..we both loved it…will not be waiting for bday dinners in the future 😀

  30. Thank you so much! I like the bacon cheeseburger recipe too. I think we may have stumbled onto something that my kids will eat! Yay!!!

  31. Hi i was looking at the recipe for this sandwich and saw a spot for where a link for philly cheesesteak sloppy joes was supposed to be but the link is missing for it. Can you direct me to that page? My kids are super picky and i can’t get them to eat sloppy joes at all but this…they might eat.

  32. I find it much easier to melt the butter i the pan then buttering the bread and trying to handle it. I then throw another pat in before turning it over. Just made them for dinner and everyone was quiet! Too busy eating. Always a sign of a great meal. Thanks!

  33. This is amazingly good! I used gluten free bread and added mushrooms instead of bell peppers. My whole family is in love!

    1. Thank you so much for taking the time to come back and let me know how much your whole family loved it Crystal!

  34. This is a great recipe and it’s nice to see people who can appreciate a classic, but help make it more accessible to the home cook in a way that’s fast, easy and inexpensive. So many people are on a budget (financially or time-wise) and this helps with both! It’s a great tasting meal that doesn’t aim to REPLACE a true Philly cheese-steak, but sure hits the spot in a pinch! Thanks!

  35. Absolutely delicious will add it to my monthly rotation of great meals. We added romaine lettuce and brown jasmine rice as our base instead of bread because we are a gluten free household. I placed the ground philly cheesesteak mixture on top. It was fabulous. Especially since the cheese was melted over the ground beef mixture. Super delicious.

    1. Wow, that’s sounds like a great sounding base for the cheesesteak! I’m so happy that you all enjoyed it and it’s now part of your rotation. That’s a huge compliment in my book!

  36. Very Good! Peppers and extra mushrooms made it perfect. Used Better Than Bouillon since I was out of an ingredient. Nice to have when I need a quick dinner!!

  37. This is honestly one of the best tasting foods I have ever made!! My husband and kids want this everyday!! Thank you for putting this recipe online!!

  38. What a delicious looking recipe! Can I ask what the fat content is in the beef you use? 8/20, 93/7, etc.? I am dreaming of making these with some nice fresh grainy bread and perhaps even adding a touch of mustard. Great recipe!

      1. I use 93/7 ground beef because we like the taste and I have problems with my fingers holding a pan with weak fingers (due to age) ?

  39. These are soooo good and just like our favorite sandwich shop, we used multigrain bread. So much better than white bread and so much better for you…JUST SAYIN !! My hubs favorite sandwich. Making me hungry just talking about it.

  40. Made the ground Philly cheesesteak grilled cheese sandwiches tonight.The kids loved them, I thought they were pretty good also. LOL !! I will definitely make them again.

  41. Made this for dinner last night. Quick, easy, & yummy. I regret not adding salt as directed and would do it next time to up the flavor factor. Great addition to our winter recipe rotation! Thanks.

    1. Thank you so much for coming back to let me know how much you loved it!! It’s such an easy dish that really pulls the flavors together perfectly!

  42. I love my classic Philly cheesesteaks, but those can be expensive and require some time that I just don’t always have. This recipe was so beyond easy and replicated the taste perfectly. I will definitely add these to my “go to” meals! Thanks for the recipe!!!!

    1. I totally agree! Perfect for when you want to satisfy the craving without a massive amount of work. Thank you coming back to let me know how much you loved it!

  43. This might be a dumb question, but should I drain the meat before adding the Worcestershire, salt and pepper? I’m assuming I do, just making sure the fat isn’t supposed to be used to sauté the peppers and onions

  44. I’m gonna try this tonight with brioche. Hoping my EXTREMELY picky 18 month old will eat it up. I know I will, anyway!

  45. I just made these for dinner and they were awesome!! My whole family loved them and they want me to make it at least twice a month. Thank you for the recipe.

    1. That’s a huge compliment when the whole family loves it! Thank you so much for coming back to let me know!

  46. I can’t wait to try this tomorrow. I’m going to use Hellmans instead of butter. I’ve found it makes a better crisp to the crust.

    1. I’ve used Hellman’s b4 great idea if you’re out of butter, also another great idea is after smooth on Hellman’s/ butter sprinkle on garlic salt, gives great extra crunch and added flavor too.

  47. Great recipe! Thanks! Definitely will use this again. I only had American cheese this time so I can’t wait to see how it tastes with provolone!

  48. I just made these last night for dinner and again today for lunch! They were amazing!! ? And taste just like the real thing! Thanks for making me feel like a rock star cook making these for the family! Would you mind if I also shared this on my (new) blog soon linking to your recipe!? Thanks again!

    1. So glad you enjoyed it! As long as it’s your photography and you link back to my site, you can share it to your site.

  49. I pinned these last night and cooked them tonight. Thanks. All I can say is wow they were AWESOME, WONDERFUL, DELICIOUS.

  50. I pinned these last night and cooked them tonight. All I can say is…WONDERFUL AWESOME DELICIOUS!!!!!

  51. Sabrina,
    I have made this recipe twice now, & it is SCRUMPTIOUS! I have shared it with several of my family members & friends & they all LOVE it!
    Great idea! Great recipe!
    Thanks for sharing.

  52. You saved me! Had no idea what to make then I found this recipe. Ignore the dummies who have nothing good to say. Just like the person who thought she was the only one who made the best Mexican rice…..not. I did however had to make it with poblanos but only because bell peppers no longer like me. It still tasted awesome! Thanks!!

  53. This was absolutely amazing and really, really easy, too. All those delicious flavors of a cheese steak sandwich happily tucked into a grilled cheese sandwich – cheap, easy, darn good. Its exactly what your title said it would be and even better than I dreamed. This is a keeper I’ll make again and again.

  54. Omg, I made these tonight with a side of steak fries w/ brown gravy… PHENOMENAL! Thanks for the awesome recipe!

  55. Any suggestions for a different kind of bread to use besides white bread? I’m seriously a pathetic cook and don’t know what kinds of bread toast better than others.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. Potato bread or any other mild flavored bread would work. I love buttermilk bread too for this recipe.

  56. This looks delish . I am now a plant based eater and looking forward to modifying this to fit my needs . I’m finding most receipes can be converted . Can’t wait til lunch . Thanks

  57. I made this last weekend and it tasted exactly like a Philly steak, but way easier to make with hamburger. Absolutely recommend anyone to make this!

  58. A “Philly” cheese steak does not contain ground meat. We use shaved beef (very thinly sliced beef). Please don’t insult a classic

    1. Believe me, I know how a classic cheesesteak is made, and it was not my intention to imply that an actual cheesesteak would be made with ground beef. I’m just trying to replicate those flavors in a grilled cheese sandwich, where the strips of meat wouldn’t work very well. I still think it’s delicious!

      1. OMG Susan Groves…..get a life. The title says GROUND….. get serious about something really important. Great recipe sabrina! TY.

      2. Wow, Susan. Was that necessary? It’s the exact same meat, (beef) just ground, not shaved. It’s her take in a grilled cheese, she says ALL of those things. I guess you missed the lesson “if you don’t have anything nice to say, don’t say it.” Really, life is too short for that kind of negativity. Thank you Sabrina for publishing your recipes. Obviously you can’t please everyone but I certainly appreciate your efforts.

    2. How rude!! This is exactly the way I would prefer a Philly Cheesesteak “Grilled Cheese.” If you didn’t like the recipe, why not just leave and do it your own way, without insulting the author of said recipe????
      I am with you Sabrina, this sounds and looks absolutely delicious!! Will be trying very soon and I thank you for the recipe.

    3. Nit picky butthead, Susan Grove, gees . Get real. So what, some one, made an easy home version with ground beef, who cares. Your Snob ass opinion doesn’t matter. Maybe not everyone can always afford steak to use either, or people just want a quick grilled cheese with added flavor that is like a philly cheese steak. It is after all a frickin grilled cheese sandwich.. stupid people always find something stupid to bitch about…

    4. Keep it classy, Susan! Just like Philadelphia. We know what a real philly cheese steak is, genius. This sounds delicious, and I can’t wait to try it.

    5. Susan Grove, don’t be so petty. It’s just a recipe. The recipe name is Ground Philly Cheesesteak Grilled Cheese. It’s not trying tyo be a Philly Cheesesteak. So get over it. It’s a delicious sandwich!

    6. Susan, you totally over reacted with your comments. This recipe is meant to be an alternative sandwich. She didn’t indicate that this was a replacement or improvement to the classic philly cheese steak sandwich. Your comments are hateful.

  59. My question: how in the world do you “try not to break the meat up too much” and end up with pea sized crumbles?? Makes no sense to me.

    1. I let it brown in larger pieces and at end I break it apart a bit more to make the size of the meat pieces smaller. I find when you break up the meat too much in the beginning you won’t get that great sear on the meat you would by leaving the pieces larger at first (maybe because it covers less of the pan and doesn’t let the meat steam too much).

  60. I have just recently added this recipe in my weekly meal rotation, I don’t usually leave comments for recipes but I just HAD to leave one for this one! I have made this recipe twice now and it is seriously soooo delicious!

    1. I’m so glad you stopped by to let me know about it! I love when I’m able to give people a new recipe they really enjoy!

  61. Sabrina…back when I was a meat eater…this would have rocked my world!!! LOOOOVE philly cheese steaks! YUM!

      1. I made these for dinner last night, delicious!!! I used smoked gouda cheese on some and provolone on some….both were sooo good! I wish I would have taken a pic and posted it. Thank you for the recipe!!! <3

          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.