Extra Veggie Ground Beef Philly Skillet

5 from 13 votes

Extra Veggie Ground Beef Philly Skillet

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: healthy philly skillet

Servings: servings

Calories: 348kcal

Author: Taesha Butler

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.

Nutrition