I LOVE Philly cheesesteak sandwiches. When my husband and I lived down in Pleasant Grove, Utah, we use to go over to the DP Cheesesteaks in American Fork all the time.
I would always get the cream cheese steak sandwiches and Matt would always get the one with bleu cheese on it. I literally was obsessed, but also knew I needed to limit my visits because I’m pretty sure cheesesteaks aren’t light on calories. Especially when part of the sandwich’s name is cream cheese. MMMM.
Cheesesteak and Cream Cheese: The Perfect Combo
I wanted to come up with a cheesesteak sandwiches recipe that would be quick and easy to make at home and yet still so delicious. AND I’m pretty sure I nailed it. This recipe I used ground beef instead of steak, and yet I still was in love.
I wanted to give the sandwich a tiny bit of a kick so I used the pepper jack cheese instead of provolone and wanted it to be extra creamy so I threw in a block of cream cheese :). And that is how I came up with this pepper jack and cream cheesesteak sandwich (with beef).
Creamy Cheesesteak Sandwiches with Beef
My husband literally just ate his entire beef hoagie while I was writing this up and wanted to go back for seconds, but then he decided to control himself, which is HARD to do with this recipe.
I think he realizes the leftovers will be just as good, so why not extend the life of this pepper jack and cream cheesesteak sandwich experience just a little longer? 🙂
Try This Pepper Jack and Cream Cheesesteak Recipe Today!
- 6 hoagie rolls
- 2 lbs ground beef
- 8 oz block cream cheese
- 8 oz pepper jack cheese
- 1 red pepper
- 1 green pepper
- 1 yellow onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 12 slices provolone cheese
- Cut the peppers and onions into small pieces.
- In a large skillet cook the peppers and onion over medium heat for 5 mins.
- Add the ground beef to the skillet with the peppers and onions.
- Sprinkle the onion powder, garlic powder, salt and pepper over the meat.
- Cook the meat over medium heat til completely done. (You should not see anymore pink meat)
- Add in the block of cream cheese and bag of pepper jack cheese and cover with a lid.
- Let sit for 2 minutes to allow the cheeses to melt.
- Remove the lid and stir the cheese in with beef.
- Spoon into the hoagie rolls
- Top with a few slices of provolone cheese.
For another great pepper jack recipe, try our super popular Creamy Pepper Jack Chicken Enchiladas!
wowie this looks sooo tasty! TY for the recipe!
Heather Gines says
It seriously is amazing! We love this stuff!
Fat Mike says
I’d suggest draining the ground beef before adding all the cheese …
However, when I made it, I had to use ground turkey, and didn’t drain it and it was really liquidy (maybe the water from the turkey) so I had to cook it down to get rid of some of that. With that said, It really was pretty decent.. Put it in the oven at 350 for 3 minutes to melt that provolone, and get a little bit more crunch on the bun..
Fat Mike says
made with Lean ground beef this week — it was def. the water from the turkey, and didn’t really need to be drained. just as good.