Description
A quick, budget-friendly twist on the classic Philly cheesesteak, made with ground beef instead of sliced steak.
Ingredients
Scale
1 pound ground beef
1 medium onion, sliced into strips
½ medium bell pepper, sliced into strips
4 slices cheese (cheddar, provolone, or American)
2 hoagie rolls
Salt and pepper, to taste
½ teaspoon garlic powder, optional
A dash of vinegar, optional
Instructions
- Heat a pan over medium heat. Add the ground beef, season with salt, pepper, and garlic powder, and cook, breaking it up with a spoon, until browned and cooked through (internal temperature 160°F/71°C). Avoid overcooking.
- In a separate pan, heat a little oil over medium heat. Add the onion and bell pepper strips and cook for 5 to 7 minutes, stirring often, until softened and lightly caramelized.
- Combine the cooked onions and peppers with the ground beef and stir together.
- Lightly toast the hoagie rolls.
- Spread the beef mixture evenly on the bottom half of each roll, then top with the cheese slices.
- Melt the cheese by broiling the open sandwiches for a minute or two until bubbly, or by covering the top half of the roll and letting the heat from the filling melt it.
- Add a dash of vinegar if desired, close the sandwiches, and serve hot.
Notes
A little leftover fat in the pan keeps the beef moist — don’t drain it all off.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American