Ground Beef Philly Cheesesteaks (Printable Version)
Savory ground beef with sautéed vegetables and melted provolone on toasted 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 - Heat olive oil in a large skillet over medium heat. Add onions and peppers, sauté until softened and lightly caramelized, about 7–8 minutes. Add garlic and cook for 1 minute.
03 - Push vegetables to the side of the pan. Add ground beef and cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Drain excess fat if needed.
04 - Stir together 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. Place on a baking tray and toast in the oven for 3–5 minutes until lightly crisp.
06 - Scoop 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 Advice:
01 -
- Ground beef means no slicing raw meat, and it cooks in half the time of traditional ribeye
- The vegetable to meat ratio creates that perfect Philly texture without the meat flooding out
02 -
- Drain excess fat before combining with vegetables or the bread will get soggy within minutes
- Let the beef mixture sit in the pan for a minute before filling the rolls so you do not end up with juice running down your arm
03 -
- Thin slicing vegetables is the key to getting that authentic texture, so take your time with the knife work
- Letting the vegetables develop some color before adding the beef creates layers of flavor that make these taste like they came from a sandwich shop