Ground Beef Philly Cheesesteaks (Printable Version)
Savory ground beef with caramelized peppers and onions topped with melted provolone on crispy 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 - 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 thinly sliced ribeye but delivers the same crave-worthy satisfaction
- Everything happens in one skillet so cleanup is practically nonexistent
- The buttery toasted rolls with melty provolone create that authentic sandwich shop experience at home
02 -
- Draining the beef after cooking prevents soggy sandwiches but do not remove every bit of fat or you will lose flavor
- Buttering the rolls before toasting makes the difference between a good sandwich and a great one
03 -
- A cast iron skillet creates the best fond (those browned bits) that adds depth to the overall flavor
- Let the sandwiches rest for about 2 minutes after assembling so the cheese sets slightly and does not slide out when you bite in