Ground Beef Philly Cheesesteaks (Print Version)
Savory beef with peppers and onions in toasted rolls with melted provolone cheese.
# 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
# Step-by-Step Guide:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. 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 Suggestions:
01 -
- The ground beef creates these perfect little nooks and crannies that hold onto melted cheese way better than sliced steak ever could
- Everything happens in one skillet, so you get maximum flavor with minimum cleanup
02 -
- Don't skip draining excess fat if your beef is particularly fatty, or the rolls will become soggy within minutes
- Let the beef mixture cool slightly before piling into rolls, otherwise the steam will make the bread soft and sad
03 -
- Pop the rolls in the oven for a minute before buttering them—starting with warm bread helps the butter absorb into every crumb
- If your rolls are fresh and soft, toast them cut-side down directly in a skillet instead of the oven for extra crunch