All the cheesesteaky goodness you love, but a little faster, a little easier, and a little more veggie-packed. This Extra Veggie Ground Beef Philly Skillet brings the iconic flavor of a Philly cheesesteak into a cozy, one-pan dinner situation—think melty cheese, juicy ground beef, peppers, onions, mushrooms, and the addition of frozen riced cauliflower (that tucks right into the ground meat). It’s ready in 30 minutes, super versatile, and is the kind of weeknight dinner that my family never seems to get tired of.

A skilled filled with cooked ground beef, green bell peppers, and melted cheese. Some of the mixture is being scooped out by hand using a spoon. The skillet sits on a countertop. On the countertop next to the skillet are a small bowl filled with fresh parsley, a plate with some pieces of bread, and a kitchen towel.

Ahhh, the humble skillet meal. Keeping us sane with its ease. Feeding us with endless satisfying combinations. And giving us that rare moment to ourselves at the end of the night—without a mountain of dishes. There are several one-skillet dinners that are heavily used in my personal rotation (My Taco Ground Turkey Sweet Potato Skillet, with its cozy, slightly smoky vibe has been a weeknight go-to for ages. And my Veggie-Packed Turkey Enchilada Skillet, which brings big flavor and a pile of vegetables in every bite).

But this Extra Veggie Ground Beef Philly Cheesesteak Skillet is the new kid on the block…and she’s rapidly climbing the ladder of family favorites. It’s one of those dinners that checks all the boxes: quick (hello, 30 minutes), loaded with veggies (hi there, riced cauliflower, onions, bell peppers, and mushrooms), packed with savory ground beef, and finished with perfect melty cheesiness that just seals the deal. It’s also super flexible. Serve it on its own, tuck it into a hoagie roll for the full Philly experience, or spoon it over rice, baked potato, or mashed potatoes. Honestly, there’s no wrong move here. Skillet dinners forever. 💚

Let’s make this together. Just you and me….

Jump to Recipe Instructions
Sliced green bell peppers are being charred in a skillet on the stove.
Get a little char on those green peppers! Once they look like this, scoop them out so we can cook the other veggies!
Riced cauliflower, diced mushrooms, and diced onions are cooking and being stirred by hand using a wooden spoon. The ingredients are in a skillet on the stovetop.
Once the skillet is empty, add in the riced cauliflower, mushrooms, and diced onion. Season with a little salt and then cook.
Ground beef cooking in a skillet on the stovetop. The meat is being stirred by hand using a wooden spoon.
Again, empty that skillet. Now onto the ground beef.
Minced garlic, Worcestershire sauce, salt, and garlic are being stirred into ground beef using a wooden spoon. The meat is being cooked in a skillet on the stovetop.
….and then stir in the Worcestershire sauce, remaining salt, and garlic.
Sliced, slightly charred green bell peppers are being mixed into a cooked ground beef mixture using a wooden spoon. The mixture is being cooked in a skillet on the stovetop.
Now add all those veggies BACK in.
Slices of provolone cheese are being placed on top of the ground beef and bell pepper mixture in a skillet on the stovetop.
Turn off the heat, sprinkle the Parmesan and evenly spread out the provolone over the shebang.
Cooked Ground Beef Philly Skillet sits in a cast iron skillet on the countertop. Next to the skillet sits a kitchen towel, a small bowl with fresh parsley, and a small ramekin of ground black pepper.
Cover the skillet with a lid and let the cheese get all melty.
A pair of hands holds a plate topped with a serving of Ground Beef Philly Skillet, roasted potato wedges, and a fork. The plate sits on a countertop. Surrounding the plate on the countertop sits a bowl of roasted potato wedges, a kitchen towel, a cast iron skillet filled with more cooked Ground Beef Philly Skillet, and a small bowl with fresh parsley.
Serve with potato wedges, over a baked potato or with rice—or whatever you like!
3 buns filled with Ground Turkey Philly Skillet sitting in a tray lined with parchment paper. One hadn is holding the tray. The tray is sitting on a countertop. Next to the tray is a kitchen towel, a small bowl with fresh parsley, and a bowl with roasted potato wedges.
Or tuck it into toasted buns for that ultimate (almost) Philly cheesesteak experience
5 from 13 votes

Extra Veggie Ground Beef Philly Skillet

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine: American
Course: Main Course
Author: Taesha Butler
All the cheesesteaky goodness you love, but a little faster, a little easier, and a little more veggie-packed. This Extra Veggie Ground Beef Philly Skillet brings the iconic flavor of a Philly cheesesteak into a cozy, one-pan dinner situation—think melty cheese, juicy ground beef, peppers, onions, mushrooms, and the addition of frozen riced cauliflower (that tucks right into the ground meat). It’s done cooking in 30 minutes, super versatile, and is the kind of weeknight dinner that my family never seems to get tired of.
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Ingredients
 

  • 1 tablespoon olive oil, divided
  • 2 medium green bell peppers, thinly sliced
  • 1½ cups frozen riced cauliflower
  • 8 ounces mushrooms, finely diced
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper
  • ½ medium yellow onion, diced
  • 1 pound lean ground beef, or bison
  • 3 cloves garlic minced
  • 1 tablespoon Worcestershire sauce , sub coconut aminos for gluten-free
  • 5 slices provolone cheese, about 4 ounces
  • ¼ cup grated Parmesan cheese

Instructions
 

  • Heat a large, high-sided skillet over medium-high heat. Once it’s hot, add ½ tablespoon oil and the sliced bell peppers. Season with ¼ teaspoon salt and cook the peppers undisturbed for 2-3 minutes or until they are slightly softened and have a bit of char on one side. Use a spatula to flip the bell peppers to let the other side cook for another 2-3 minutes. Once the peppers are softened, scoop them out of the pan, into a large bowl and set aside.
  • Add the remaining ½ tablespoon oil to the, now empty, skillet. Add the riced cauliflower, mushrooms, and diced onion. Season with ¼ teaspoon salt and cook for 5-6 minutes, stirring often, until the veggies are tender and the excess moisture has cooked off. Scoop the veggies into the bowl with the bell peppers.
  • Add the ground beef to the now empty skillet, using a spatula to break it into small pieces as it cooks. Cook for 5–7 minutes, until it’s mostly browned. Stir in the Worcestershire sauce/coconut aminos, remaining ½ teaspoon salt, and garlic, and cook for another 2-3 minutes or until the meat is totally cooked through.
  • Add the veggie mixture back into the skillet. Season with extra salt and pepper if you feel like it needs it, and stir everything together until well combined.
  • Turn the heat off and sprinkle both of the cheeses evenly over the mixture, cover the skillet with a lid, and let the cheese melt for about 5 minutes. Or, if your skillet is oven safe, stick it under the broiler for 1-2 minutes until the cheese is fully melted and everything is hot and bubbly.
  • Serve on toasted buns, spooned over a baked potato, or with rice—whatever you’re feeling. Leftovers keep well in an airtight container in the fridge for 2-3 days.
Serving: 1/4 the recipe, Calories: 348kcal, Carbohydrates: 12g, Protein: 36g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 92mg, Sodium: 1017mg, Potassium: 967mg, Fiber: 3g, Sugar: 5g, Vitamin A: 488IU, Vitamin C: 80mg, Calcium: 279mg, Iron: 4mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.