Ground Beef Philly Cheesesteaks (Printable)
Ground beef with sautéed peppers and onions, melted cheese on toasted hoagie rolls for a quick, hearty sandwich.
# What You'll Need:
→ Meats
01 - 1 lb ground beef (80/20 blend recommended)
→ Vegetables
02 - 1 green bell pepper, thinly sliced
03 - 1 small yellow onion, thinly sliced
04 - 1 clove garlic, minced
→ Cheese
05 - 8 slices provolone cheese (American or Cheez Whiz may be substituted)
→ Bread
06 - 4 hoagie rolls or sub rolls, split
→ Condiments & Pantry
07 - 2 tbsp olive oil
08 - 1 tbsp Worcestershire sauce
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper
# How-To Steps:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and green bell pepper and sauté for 4 to 5 minutes until softened and lightly caramelized. Transfer to a plate and set aside.
02 - Add the remaining 1 tablespoon of olive oil to the same skillet. Add the ground beef, breaking it apart with a spatula, and cook for 6 to 8 minutes until evenly browned and crumbly. Drain excess fat if needed.
03 - Stir in the minced garlic, Worcestershire sauce, salt, and black pepper. Cook for 1 to 2 minutes until fragrant. Return the sautéed peppers and onions to the skillet and toss everything together.
04 - Reduce heat to low. Arrange the provolone cheese slices over the beef mixture in an even layer. Cover the skillet and let sit for about 2 minutes until the cheese is fully melted.
05 - Place the split hoagie rolls under a broiler or in a toaster oven and toast until golden and crisp on the edges.
06 - Spoon the cheesy beef and vegetable mixture evenly onto the toasted rolls. Serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in one skillet, which means cleanup is almost nonexistent on a weeknight.
- The Worcestershire sauce adds a depth that makes people ask what your secret ingredient is.
02 -
- Do not skip draining the fat after browning the beef or your sandwiches will be greasy and the bread will turn soggy fast.
- Covering the skillet when melting the cheese makes all the difference, uncovered cheese just sits there and refuses to cooperate.
03 -
- Use a heavy bottomed skillet if you have one because it holds heat evenly and gives you a better sear on the beef.
- Lightly buttering the inside of the rolls before toasting creates a barrier that keeps the bread from getting soggy when you load on the filling.