Ground Beef Philly Cheesesteaks (Printable version)

Savory ground beef with caramelized peppers and onions, topped with melted provolone on crispy 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 Prepare:

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 advice:

01 -
  • The ground beef cooks faster than sliced ribeye and still delivers that authentic Philly flavor
  • Everything happens in one skillet, meaning less cleanup and more time eating
  • Buttering and toasting the rolls first makes all the difference between soggy and spectacular
02 -
  • Draining excess beef fat prevents your rolls from becoming soggy bottoms
  • Buttering the rolls before toasting creates a barrier that keeps them crisp even after the filling is added
  • Letting the vegetables caramelize properly adds sweetness that balances the salty beef
03 -
  • Cast iron skillets give the beef a nice crust and hold heat evenly
  • Let the beef mixture cool slightly before piling onto rolls to prevent excessive steam
  • Aim for peppers and onions cut to the same thickness so they cook evenly

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