Ground Beef Philly Cheesesteak

Turn regular Philly cheesesteak flavors into an easy dinner for weeknights using cheap ground beef. You still get all the good taste of real cheesesteaks, with lots of flavor and cheese, but it's simple and good for families who don't have much time. When you mix seasoned beef, cooked onions, and melted provolone, you get a sandwich that's really tasty and ready fast, about 30 minutes.

I tried making real Philly cheesesteaks a bunch of times, and found out the key is getting the seasoning right and making sure you get those crispy edges on the beef.

Essential Ingredients

• Ground Beef: Use 80/20 mix, it tastes best
• Provolone: Get good quality, and have it sliced fresh
• Onions: Sweet or yellow kind, slice them thin
• Bell Peppers: Any color is fine
• Hoagie Rolls: Get the soft kind inside with a bit of crust outside
• Worcestershire Sauce: This makes it taste richer and deeper

Detailed Instructions

1. Get the Rolls Ready:

Heat your oven to 400°F. Cut the hoagie rolls in half the long way, but leave them joined on one side. Lay them open on a baking pan. Put a slice of provolone on the bottom part of each roll. This stops the bread getting wet and makes it extra cheesy.

2. Cook the Veggies:

Slice onions and peppers thin, about ⅛ inch, so they cook evenly. Heat a tablespoon of oil in a big pan over medium-high heat. Add the onions and peppers with a little salt. Cook for 8-10 minutes, stir now and then, until the onions are golden and the peppers are soft. Take them out of the pan and put them on a plate.

3. Cook the Beef Right:

In the same pan, cook the ground beef over medium-high heat. Break it up into small bits with a spoon. Let the beef get crispy edges by not touching it for about 30 seconds at a time. Pour in Worcestershire sauce when the beef is halfway done to get the flavor in. Add salt and pepper.

4. Mix in Cheese:

Put the veggies back in the pan with the beef. Turn the heat down low (to about 2 out of 10). Lay half of the provolone on top, let it melt into the meat. This puts cheese all through it, not just on top.

5. Finish it Up:

Spoon the beef and cheese mix into the rolls you prepped. Put the rest of the provolone on top of each. Bake for 3-5 minutes until the cheese is melted and bubbly and the rolls are a little golden. Watch it so it doesn't burn.

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Serving and Storage Solutions

Best way to eat these is right away, when the cheese is hot and gooey and stretchy. If you want to make some ahead for later, keep the cooked beef separate from the rolls in a closed container in the fridge for up to three days. To warm it up, heat the beef in a pan over medium heat, and add a bit of beef broth to keep it moist and stop it from getting dry.

Perfect Pairings

These filling sandwiches go great with simple sides that taste good with them. Serve them with crispy fries or onion rings, like you get at a sandwich shop. For something fresh, try a coleslaw or a green salad. Don't forget pickles – the sour crunch is perfect with the rich, cheesy sandwich. If it's just a casual meal, a bag of good potato chips is always good.

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Make-Ahead Strategy

To make these easier to put together later, do some prep work first. Slice all your veggies and keep them in a closed container – they'll be good for a few days. You can cook the beef ahead and keep it in the fridge too, then it's super quick to assemble when you're ready to eat. Slice your cheese and keep it wrapped, and get your rolls the day you want to eat them so they're fresh.

Variations

You can change this recipe in lots of ways to make it different. Make a mushroom Swiss version by cooking mushrooms and using Swiss cheese. If you like spicy, add jalapeños and pepper jack cheese. For an Italian style, use marinara sauce and mozzarella cheese. A Southwest version would be good with taco seasoning and a spicy cheese. If you love pizza, try adding pepperoni and pizza sauce.

Essential Tips

When you're putting the sandwiches together, toasting the rolls a little before you add the cheese makes a nice difference. You get a bit of crisp roll outside and soft bread inside. Always get cheese that's sliced fresh, not the pre-packaged stuff – it melts way better. If you need to keep the made sandwiches warm while you're making more, wrap them a bit in foil, but don't leave them too long or the bread will get soggy.

Keeping the heat right is important when you're cooking. Watch the heat when you're cooking the onions - if it's too hot they'll burn, if it's too low they won't get sweet like you want. Same for melting the cheese – low heat makes it melt smooth.

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Final Reflection

Remember, good cheesesteaks are all about balance – the right amount of meat and cheese, crispy and soft parts, and good seasoning that still lets the real flavors come through. Every time you make this, you'll get better at noticing these things and making it perfect for you. Whether it's for a fast dinner or to feed friends, these sandwiches are easy to enjoy and make everyone happy with their tasty, comforting flavor.

Frequently Asked Questions

→ Can I use different cheese?

Yes, American or Swiss cheese work well. Traditional Philly cheesesteaks often use Cheez Whiz too.

→ What's the best bread to use?

Hoagie rolls are traditional, but any sturdy sandwich roll or French bread will work.

→ Can I add mushrooms?

Yes, sautéed mushrooms are a great addition. Add them while cooking the onions and peppers.

→ How do I store leftovers?

Store meat mixture separately from bread. Reheat and assemble fresh sandwiches when ready to eat.

→ Can I make this ahead?

You can cook the meat mixture ahead and reheat when ready to serve. Assemble sandwiches fresh.