Cheesesteak Variations

I’ve been making this quick ground beef take on the Philly cheesesteak for years when I want big flavor without the work of thin-slicing ribeye. This version swaps steak for a pound of ground beef, caramelized onions, and melty provolone (or a nostalgic swirl of Cheez Whiz) stuffed into toasted hoagie rolls. It’s perfect for busy weeknights, feeding a hungry crowd, or a no-fuss game-night sandwich — and if you like fast ground-beef dinners, you might also enjoy the 20-minute Korean ground beef bowl I often pair in my meal rotation. What makes this recipe special Why you’ll love this … Learn more