Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 cup mushrooms, sliced (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
- 4 slices provolone cheese (or any cheese of your preference)
- 4 hoagie rolls
- Olive oil, for cooking
Instructions
- In a large skillet, add a drizzle of olive oil and heat over medium-high.
- Add sliced onions and bell peppers to the skillet and sauté for about 3-5 minutes until tender. If using mushrooms, add them now and cook for an additional 3 minutes.
- Push the vegetables aside and add the ground beef to the pan. Cook until no longer pink, about 5-7 minutes.
- Stir in garlic powder, Worcestershire sauce, salt, and black pepper, mixing for 2 minutes.
- Reduce heat to low, place a cheese slice over the beef mixture, cover, and let melt for 2-3 minutes.
- Slice hoagie rolls lengthwise to create a pocket.
- Scoop the beef and vegetable mixture into each roll and serve hot. Optionally, toast the rolls before serving.
Notes
Feel free to use other vegetables like jalapeños or spinach, and experiment with different cheeses for unique flavors. Store leftover filling in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: cheesesteak, sandwiches, ground beef, quick dinner, easy recipe