Ground Beef Philly Cheesesteaks (Printable)

Savory ground beef with peppers, onions, and melted provolone on 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 - 1/2 tsp black pepper

# 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. Add garlic and cook for 1 additional minute.
03 - Push vegetables to the side of the pan. Add ground beef and cook, breaking up with a spatula, until browned and cooked through, approximately 6–8 minutes. Drain excess fat if necessary.
04 - Mix beef with vegetables. Stir in Worcestershire sauce, salt, and black pepper. Cook for 2 minutes to meld flavors.
05 - Slice hoagie rolls open. Spread softened butter on cut sides. Place on baking tray and toast in oven for 3–5 minutes until lightly crisp.
06 - Evenly distribute hot beef mixture into toasted rolls. Top each sandwich with a slice of provolone cheese. 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.

# Expert Tips:

01 -
  • The ground beef cooks faster than sliced steak, making this perfect for weeknight dinners when everyone is hungry now
  • Everything happens in one skillet, meaning less cleanup and more time enjoying that first messy, cheese-covered bite
02 -
  • Draining excess fat after browning the beef prevents your sandwich from becoming soggy while keeping enough moisture for flavor
  • Letting the vegetables caramelize properly rather than rushing them is what separates these from fast food versions
03 -
  • Slice your peppers and onions as thinly as possible for that perfect texture that melts into the beef
  • Let the assembled sandwiches rest for about 2 minutes before eating so the cheese sets slightly and does not slide out

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