Can I make ground beef Philly cheesesteaks ahead of time?

You can prepare the beef and vegetable filling earlier in the day and store it in the refrigerator once cooled. When you’re ready to eat, reheat the filling gently, stuff the buns, add cheese and garlic butter, then bake. Assembling and baking right before serving gives the best texture.

Why does my filling sometimes turn dry after baking?

This usually means the beef was cooked too long on the stove before going into the oven. Ground beef continues to lose moisture as it bakes, so it should come off the heat while it’s still juicy and loose. Using an 80/20 blend also helps prevent dryness.

Can I use a different cheese and still get good results?

Mozzarella works best for this baked method because it melts smoothly without releasing excess grease. Provolone can be used if you prefer a sharper flavor, but keep the layer light so it doesn’t overpower the filling. American cheese slices tend to melt too fast and can make the bread greasy.

How do I reheat leftover ground beef Philly cheesesteaks?

For the best texture, reheat them in the oven or air fryer at 375°F until warmed through and the bread is lightly crisp again. The microwave works in a pinch, but the buns will soften and lose their edges. Leftovers are best eaten within three days.

The Ultimate Easy Ground Beef Philly Cheesesteaks

Description

Juicy ground beef Philly cheesesteaks baked with diced onions and green peppers, topped with melted mozzarella and garlic butter, are perfect for quick weeknight dinners.

Ingredients

Scale

8 mini sub buns

1 pound ground beef (80/20)

1/2 medium white onion, diced

1/2 green bell pepper, diced

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground mustard

4 ounces shredded mozzarella cheese

5 tablespoons butter, melted

3 garlic cloves, minced

Cook Mode Keep your screen awake while you cook

Instructions

Heat a sauté pan on medium/high heat. Add the ground beef and cook until browned, 6–8 minutes.
Dice the onion and green pepper while the beef cooks.
Remove the beef and drain. Wipe the pan and return the beef.
Add diced peppers, onions, Worcestershire sauce, salt, pepper, ground mustard, and 1 clove garlic. Cook 4–5 minutes until softened.
Preheat the oven to 375°F. Spray a baking dish and place mini subs cut side up.
Stuff the buns with the beef mixture evenly and sprinkle with mozzarella cheese.
Melt the butter with the remaining minced garlic and drizzle over each sandwich.
Bake the sandwiches for 8 minutes until cheese is melted and tops are lightly golden.

Notes

Can substitute ground beef with ground turkey or chicken, adjust seasoning and cooking time.

Store covered in the refrigerator up to 3 days and reheat in the oven or microwave.

Do not overfill buns to maintain proper texture.

Prep Time: 5 minutes
Cook Time: 14 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 5 g
Sodium: 720 mg
Fat: 30 g
Saturated Fat: 12 g
Unsaturated Fat: 15 g
Trans Fat: 3 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 90 mg