Description
A quick and delicious twist on the classic Philly cheesesteak, using lean ground beef and sautéed bell peppers and onions, topped with melted provolone cheese and served in hoagie rolls. Perfect for a hearty weeknight meal ready in just 25 minutes.
Ingredients
Scale
Meat and Cheese
- 1 lb lean ground beef
- 8 oz provolone cheese, sliced
- 1 cup sliced bell peppers (mixed red and green)
- 1 cup sweet onion, thinly sliced
- 4 hoagie rolls
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp olive oil
Vegetables
Other Ingredients
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 and sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and developed a slight caramelization.
- Cook ground beef: Push the veggies to the side of the skillet, add the ground beef, and cook until browned, breaking it up with a spatula. Season the meat with salt, pepper, and garlic powder to enhance the flavor.
- Melt cheese: Once the beef is fully cooked, evenly top the meat and vegetable mixture with sliced provolone cheese. Cover the pan briefly to allow the cheese to melt over the beef.
- Assemble sandwiches: Open each hoagie roll and fill it generously with the cheesy beef and vegetable filling. Serve the sandwiches immediately while warm for the best taste.
Notes
- Use lean ground beef to reduce fat content and calories.
- You can substitute provolone with American or mozzarella cheese depending on preference.
- For a spicier version, add sliced jalapeños or a dash of hot sauce.
- Toasting the hoagie rolls lightly before filling adds a nice crunch.
- Leftovers can be stored in the refrigerator up to 2 days; reheat in a skillet or microwave.
