Ground Beef Philly Cheesesteak
A quick and budget-friendly take on the classic Philly cheesesteak using ground beef, caramelized onions, and gooey provolone cheese.
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 for good flavor and juiciness; leaner is fine if drained
- 1 medium onion, thinly sliced
- 1 green bell pepper thinly sliced (optional) Add during cooking for extra flavor
- 4 rolls hoagie (or sub kaiser rolls or crusty baguette halves) A sturdier roll keeps sandwiches from getting soggy
- 4 slices provolone cheese Can substitute with Swiss, American, or mozzarella
- 1–2 tbsp oil for sautéing Use vegetable or olive oil
- Salt and pepper to taste
Instructions
Preparation
- Heat a tablespoon of oil in a large skillet over medium heat. Add the sliced onion and sauté until softened and starting to caramelize, about 6–8 minutes. If using bell pepper, add it after 2–3 minutes and cook until tender.
- Push the vegetables to the side, add the ground beef to the skillet, and break it up with a spatula. Season with salt and pepper. Cook until no pink remains and the beef is nicely browned, about 6–8 minutes. Drain excess fat if desired.
- While the beef finishes, preheat your oven broiler on high and place an oven rack about 6 inches from the heat source. Line a baking sheet with foil.
- Open the hoagie rolls and divide the beef-and-vegetable mixture evenly among them, piling it into each roll. Top each portion with a slice of provolone or your chosen cheese.
- Place the filled rolls on the prepared baking sheet and broil 2–3 minutes, watching closely, until cheese is melted and bubbly and edges of the rolls are lightly toasted.
- Remove from the oven, let sit for 30 seconds, then serve hot.
Notes
Store leftover cooked beef and separated bread in airtight containers for up to 3–4 days. Assemble and reheat sandwiches just before serving to avoid soggy rolls. For extra flavor, caramelize onions slowly and stir in butter at the end if beef seems dry.