Description
A flavorful ground beef cheesesteak skillet loaded with mushrooms, onions, bell peppers, and smooth melting cheese. Perfect for sandwiches, bowls, sliders, or quesadillas.
Ingredients
Olive oil
Ground beef
Kosher salt
Black pepper
Sliced mushrooms
White onion diced
Bell pepper diced
Tillamook Provolone Cheese Slices or Cabot White American Cheese
Sliced banana peppers optional
Toasted rolls such as Nature’s Own Butter Rolls, Sara Lee Artesano Rolls, or Pepperidge Farm Farmhouse Rolls
Instructions
Heat a skillet with olive oil over medium high heat until warm. Add the ground beef and season with salt and pepper. Let it brown on one side then flip and brown again before breaking it apart. Cook until no pink remains and transfer to a bowl.
Add more olive oil to the skillet. Add mushrooms, onion, and bell pepper. Season with salt and cook until softened while the mushrooms release moisture. Return the cooked beef to the skillet and stir to combine. Taste and adjust seasoning if needed.
Turn off the heat and layer slices of cheese over the top. Cover the skillet so the cheese melts gently from the residual warmth.
Serve the mixture on toasted rolls, over fries, in sliders, inside quesadillas, or in bowls with banana peppers if desired.
Notes
The mixture reheats well in the microwave or on the stovetop. Add a splash of broth during reheating to maintain moisture.
Seasonings such as garlic powder, onion powder, chili powder, or paprika blend well with the beef and vegetables.
Toast rolls in the skillet after cooking to enhance flavor with the remaining fond.
For lighter serving, spoon the mixture over rice, roasted potatoes, or crisp lettuce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American