Ground Beef Philly Cheesesteaks (Printable)
Savory ground beef, caramelized peppers and onions, melted provolone on toasted hoagie rolls.
# What You Need:
→ Meat & Cheese
01 - 1 lb ground beef (85% lean)
02 - 4 slices provolone cheese
→ Vegetables
03 - 1 medium yellow onion, thinly sliced
04 - 1 green bell pepper, thinly sliced
05 - 1 red bell pepper, thinly sliced
06 - 2 cloves garlic, minced
→ Breads & Condiments
07 - 4 hoagie rolls or sub rolls
08 - 2 tbsp unsalted butter, softened
09 - 1 tbsp olive oil
→ Seasonings
10 - 1 tsp Worcestershire sauce
11 - 1 tsp salt
12 - ½ tsp black pepper
# Directions:
01 - Preheat oven to 375°F.
02 - In a large skillet over medium heat, add olive oil. Sauté onions and peppers until softened and lightly caramelized, about 7–8 minutes. Add garlic and cook for 1 more minute.
03 - Push vegetables to the side of the pan and add ground beef. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
04 - Stir together the beef and vegetables. Add Worcestershire sauce, salt, and black pepper. Cook for 2 more minutes.
05 - Slice hoagie rolls and spread butter on the insides. Toast in the oven for 3–5 minutes until lightly crisp.
06 - Scoop the hot beef mixture evenly into the rolls. Top each with a slice of provolone. Return to the oven for 2–3 minutes, or until cheese is melted.
07 - Serve immediately, optionally with pickled peppers or extra condiments.
# Expert Tips:
01 -
- Ground beef cooks faster than traditional ribeye steak slices, meaning dinner hits the table in under 30 minutes
- The vegetables get sweet and jammy in the pan, creating those little pockets of flavor that make each bite different from the last
02 -
- Drain excess fat before combining beef with vegetables or your sandwiches will be greasy
- Let the beef mixture sit for just a minute after removing from the oven so the cheese sets slightly
03 -
- Slice your peppers and onions as thin as possible, they will cook faster and blend better with the beef
- Use a spatula to press the beef mixture into the rolls so nothing falls out when you take that first bite