Description
This Extra Veggie Ground Beef Philly Skillet combines all the classic cheesesteak flavors with a healthy, veggie-packed twist. Featuring lean ground beef, bell peppers, mushrooms, onions, and riced cauliflower, this one-pan recipe is quick, easy, and perfect for a nutritious weeknight dinner. Melty provolone and Parmesan cheese add richness while keeping the meal comforting and satisfying.
Ingredients
Main 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
- 5 slices provolone cheese (about 4 ounces)
- ¼ cup grated Parmesan cheese
Instructions
- Cook Bell Peppers: Heat a large, high-sided skillet over medium-high heat. Add ½ tablespoon olive oil and sliced bell peppers, season with ¼ teaspoon salt, and cook undisturbed for 2-3 minutes until slightly softened and charred on one side. Flip and cook another 2-3 minutes. Remove peppers and set aside.
- Sauté Veggies: Add remaining ½ tablespoon olive oil to the skillet. Add riced cauliflower, mushrooms, and diced onion. Season with ¼ teaspoon salt. Cook for 5-6 minutes, stirring often, until veggies are tender and excess moisture evaporates. Remove and combine with bell peppers.
- Brown Ground Beef: Add ground beef to the empty skillet and break into small pieces with a spatula. Cook 5-7 minutes until mostly browned. Stir in Worcestershire sauce, remaining ½ teaspoon salt, and minced garlic. Continue cooking 2-3 minutes until fully cooked through.
- Combine Ingredients: Return the cooked veggie mixture to the skillet with the beef. Season with additional salt and pepper if desired. Stir well to combine all ingredients evenly.
- Melt Cheese: Turn off heat and sprinkle provolone and Parmesan evenly on top of the mixture. Cover with a lid and let cheese melt for about 5 minutes. Alternatively, if skillet is oven safe, place under the broiler for 1-2 minutes until cheese is melted and bubbly.
- Serve: Serve the skillet mixture on toasted buns, over baked potatoes, or with rice, depending on your preference. Store leftovers in an airtight container in the fridge for 2-3 days.
Notes
- Use lean ground beef or bison for a healthier option without sacrificing flavor.
- Frozen riced cauliflower helps sneak in extra veggies and absorbs flavors well.
- Make sure to cook the veggies until excess moisture evaporates to avoid sogginess.
- If you don’t have a broiler-safe skillet, melting cheese on the stovetop with a lid works just as well.
- Try serving with different sides like crusty bread, rice, or baked potatoes for variety.
- Leftovers keep well refrigerated for up to 3 days — reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
