Extra Veggie Ground Beef Philly Skillet Recipe
This Extra Veggie Ground Beef Philly Skillet is a flavorful, hearty dish packed with tender bell peppers, mushrooms, riced cauliflower, and lean ground beef. Enhanced with garlic, Worcestershire sauce, and a blend of provolone and Parmesan cheeses, it delivers all the satisfying goodness of a Philly cheesesteak but with a nutritious veggie boost. Perfect for a quick stovetop meal that can be served on buns, over baked potatoes, or alongside rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Vegetables
- 2 medium green bell peppers, thinly sliced
- 1½ cups frozen riced cauliflower
- 8 ounces mushrooms, finely diced
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
Meat & Dairy
- 1 pound lean ground beef (or bison)
- 5 slices provolone cheese (about 4 ounces)
- ¼ cup grated Parmesan cheese
Pantry Items & Seasonings
- 1 tablespoon olive oil, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
Instructions
- Cook Bell Peppers: Heat a large, high-sided skillet over medium-high heat. Add ½ tablespoon olive oil and the thinly sliced bell peppers. Season with ¼ teaspoon kosher salt. Cook undisturbed for 2-3 minutes until slightly softened with a bit of char, then flip and cook another 2-3 minutes. Remove peppers to a large bowl and set aside.
- Sauté Cauliflower, Mushrooms, and Onion: Add the remaining ½ tablespoon olive oil to the skillet. Add riced cauliflower, diced mushrooms, and diced onion. Season with ¼ teaspoon kosher salt. Cook for 5-6 minutes, stirring frequently until the veggies are tender and moisture evaporates. Transfer to the bowl with bell peppers.
- Brown the Ground Beef: Add ground beef to the now-empty skillet. Break it into small pieces with a spatula and cook for 5-7 minutes until mostly browned. Stir in Worcestershire sauce, remaining ½ teaspoon salt, and minced garlic. Continue cooking for 2-3 minutes until meat is fully cooked.
- Combine Veggies and Meat: Add the cooked vegetable mixture back to the skillet with the beef. Season with additional salt and pepper if desired. Stir to combine everything evenly.
- Melt the Cheese: Turn off the heat. Sprinkle provolone and Parmesan cheeses evenly over the mixture. Cover the skillet with a lid and let the cheese melt for about 5 minutes on the stovetop. Alternatively, if your skillet is oven-safe, place it under the broiler for 1-2 minutes until cheese is melted and bubbly.
- Serve: Serve hot on toasted buns, spooned over baked potatoes, or with rice. Store leftovers in an airtight container in the fridge for 2-3 days.
Notes
- You can substitute bison or ground turkey for lean ground beef for a different protein.
- For extra heat, add a pinch of crushed red pepper flakes when cooking the veggies.
- If you don’t have riced cauliflower, finely chop fresh cauliflower florets to a similar texture.
- Use an oven-safe skillet to broil the cheese quickly, or simply melt it on the stovetop covered with a lid.
- Leftover skillet mixture reheats well in a microwave or on the stovetop.
