Description
Transform the classic Philly cheesesteak into an easy weeknight dinner with ground beef, caramelized onions, peppers, and melted cheese on toasted rolls.
Ingredients
Scale
- 1 pound ground beef (85/15 lean-to-fat ratio)
- 2 large yellow onions, thinly sliced
- 2 bell peppers, sliced into strips
- 8 ounces mushrooms, sliced (optional)
- 3 cloves garlic, minced
- 4–6 hoagie rolls, split lengthwise
- 8 slices provolone cheese
- 4 slices American cheese (optional)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- 1. Slice onions, bell peppers, and mushrooms. Set aside.
- 2. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add onions with pinch of salt and cook 8-10 minutes until caramelized.
- 3. Add bell peppers and cook 5-6 minutes. Add mushrooms if using and cook 3-4 minutes more.
- 4. Push vegetables to one side of pan. Add remaining oil and butter to empty side.
- 5. Add ground beef, breaking it up as it cooks. Season with salt, pepper, paprika, onion powder, and garlic powder. Cook 6-8 minutes.
- 6. Add minced garlic and Worcestershire sauce, cook 1 minute. Mix beef with vegetables.
- 7. Toast rolls lightly in toaster or under broiler 1-2 minutes.
- 8. Reduce heat to low, arrange meat mixture into portions, top with cheese, cover and melt 2-3 minutes.
- 9. Scoop each portion onto toasted roll and serve immediately.
Notes
Store filling separately from rolls for up to 3 days in refrigerator. Reheat in skillet with splash of broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 8g
- Sodium: 890mg
- Fat: 24g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g