Ground Beef Philly Cheesesteaks (Printable)
Seasoned ground beef with sautéed vegetables and provolone on butter-toasted rolls
# What You’ll 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
# How-To Steps:
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. Stir in garlic and cook for 1 additional minute.
03 - Push vegetables to the side of the pan. Add ground beef and cook, breaking up meat with a spatula, until browned and cooked through, approximately 6–8 minutes. Drain excess fat if necessary.
04 - Combine beef with vegetables in the skillet. Add Worcestershire sauce, salt, and black pepper. Stir well and continue cooking for 2 minutes to blend flavors.
05 - Slice hoagie rolls in half horizontally. Spread softened butter on cut sides. Place on a baking tray and toast in preheated oven for 3–5 minutes until lightly crisp and golden.
06 - Fill toasted rolls evenly with hot beef mixture. Top each sandwich with a provolone slice. Return to oven for 2–3 minutes until cheese is fully melted and bubbly.
07 - Serve immediately while hot. Optional garnishes include pickled peppers or additional condiments of choice.
# Expert Advice:
01 -
- The ground beef creates these delicious little crumbles that soak up all the seasonings better than sliced steak ever could
- Everything cooks in one skillet, meaning less cleanup and more time enjoying dinner together
02 -
- The butter on the rolls is non negotiable, it creates a barrier that keeps the bread from getting soggy
- Don't skip draining excess fat from the beef if there's a lot pooled in the pan
03 -
- Cut your vegetables as thinly as possible so they cook evenly and become tender
- Work in batches if your skillet is small, overcrowding makes everything steam instead of sauté