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Ground Beef Philly Cheesesteaks

Ground beef Philly cheesesteak sandwiches with skillet-cooked peppers and onions and provolone melted over the filling. Toasted hoagie rolls hold savory beef, slightly charred veggies, and a cheesy, stretchy melt in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Ground beef and vegetables
  • 1.5 lb ground beef Use lean or regular; drain fat after cooking.
  • 1 green bell pepper Thinly sliced.
  • 1 red bell pepper Thinly sliced.
  • 1 onion Thinly sliced.
  • 4 clove garlic Minced.
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • salt and pepper To taste.
Cheese and rolls
  • 4 hoagie rolls Split and toasted.
  • 8 provolone cheese 8 slices.

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef
  1. Cook the ground beef in a large skillet over medium-high heat, breaking it apart, until browned; drain fat. Keep the heat steady so the beef browns rather than steams.
Sauté peppers and onions
  1. Add the bell peppers and onion and cook for 5–6 minutes until softened and slightly charred. Stir occasionally and let the edges darken for a Philly-style flavor.
  2. Add the garlic, Worcestershire sauce, and soy sauce; stir and cook for 2 more minutes. Cook just until fragrant and glossy.
  3. Season with salt and pepper to taste. Taste the mixture and adjust before adding cheese.
Melt cheese and assemble
  1. Divide the beef mixture into 4 portions on the skillet and lay 2 provolone slices over each portion. Press lightly so the cheese covers the beef evenly.
  2. Cover the pan and heat for 1–2 minutes until the cheese melts. Look for melted, bubbling provolone with a stretchy surface.
  3. Scoop each cheesy portion into a toasted hoagie roll and serve immediately. Serve right away so the rolls stay crisp and the cheese stays elastic.

Notes

Pro tip: slice peppers and onions thinly so they soften quickly and char at the edges while the beef browns. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet until hot, then refill toasted rolls. Freezing is not recommended for best roll texture, but you can freeze the cooked beef-pepper mixture for up to 2 months and thaw/reheat before assembling. For a lighter option, use 90% lean or leaner ground beef and add an extra spoonful of the pepper-onion mixture for moisture.