Ground Beef Philly Cheesesteaks (Printable)
Flavorful ground beef with peppers and onions in melted cheese on toasted rolls
# 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 or sub rolls, split lengthwise
→ Condiments & Pantry
07 - 2 tbsp olive oil
08 - 1 tbsp Worcestershire sauce
09 - 1/2 tsp kosher salt
10 - 1/2 tsp black pepper
# How To Make It:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and green peppers; 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 until evenly browned and crumbly, about 6 to 8 minutes. Drain excess fat if necessary.
03 - Stir in the minced garlic, Worcestershire sauce, salt, and pepper; cook for 1 to 2 minutes until fragrant. Return the sautéed peppers and onions to the skillet and toss everything together to combine.
04 - Reduce heat to low. Arrange the provolone cheese slices evenly over the beef mixture, cover the skillet, and let sit until the cheese is fully melted, about 2 minutes.
05 - While the cheese melts, place the split hoagie rolls under a broiler or in a toaster oven until golden and lightly crisped.
06 - Spoon the cheesy beef and pepper mixture evenly onto the toasted rolls. Serve immediately while hot.
# Expert Tips:
01 -
- Using ground beef instead of shaved steak means you get all the cheesesteak flavor without the fancy slicing or the expensive butcher trip.
- Everything cooks in one skillet, so cleanup is almost embarrassingly easy for something this satisfying.
02 -
- Drain the excess fat after browning the beef or your rolls will soak it up and fall apart before you finish eating.
- Do not skip toasting the rolls because that golden crunch is the only thing standing between you and a soggy sandwich.
03 -
- Slice the provolone in half and stagger the pieces across the beef so every scoop gets an even layer of cheese rather than one thick clump in the center.
- Let the skillet get genuinely hot before adding the beef because a good sear on the first side is what creates those caramelized bits that carry all the flavor.