Description
A quick and delicious take on the classic Philly cheesesteak, featuring ground beef cooked with sautéed bell peppers and onions, topped with melted provolone cheese, and served on hoagie rolls. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meat and Cheese
- 1 lb lean ground beef
- 8 oz provolone cheese, sliced
Vegetables
- 1 cup sliced bell peppers (mixed red and green)
- 1 cup sweet onion, thinly sliced
Other Ingredients
- 4 hoagie rolls
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat Skillet: Preheat a large skillet over medium heat and drizzle in the olive oil to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the sliced onions and bell peppers to the skillet, cooking for about 5-7 minutes until they become softened and aromatic, stirring occasionally.
- Cook Ground Beef: Push the cooked veggies to the side and add the ground beef to the skillet. Brown the meat thoroughly, breaking it apart with a spatula as it cooks. Season with salt, pepper, and garlic powder to enhance the flavor.
- Melt Cheese: Once the beef is fully cooked, evenly top the mixture with sliced provolone cheese. Cover the skillet briefly to allow the cheese to melt over the meat and vegetables.
- Assemble Sandwiches: Fill each hoagie roll generously with the cheesy beef mixture. Serve immediately for a warm, savory Philly cheesesteak experience.
Notes
- For a spicier version, add sliced jalapeños or a dash of hot sauce to the vegetables or meat mixture.
- You can substitute hoagie rolls with any sturdy sandwich rolls or baguettes.
- To make it lighter, use low-fat cheese or reduce the amount of cheese used.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet or microwave.
- For added texture, consider topping the sandwich with sautéed mushrooms or fresh lettuce.
