Description
A quick and satisfying twist on the classic sandwich, made with seasoned ground beef, sautéed peppers and onions, and melty provolone cheese tucked into toasted hoagie rolls.
Ingredients
1 pound (450 g) lean ground beef
1 tablespoon (15 ml) olive oil
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1 teaspoon (5 g) salt
½ teaspoon (2 g) black pepper
1 teaspoon (5 g) Worcestershire sauce
½ teaspoon (2 g) paprika
4 hoagie rolls (6–8 inches each)
8 slices provolone cheese (about 170 g total)
2 tablespoons (30 g) unsalted butter, softened
Optional: 1 cup (75 g) sliced mushrooms
Optional: ½ teaspoon (2 g) crushed red pepper flakes
Optional: ½ cup (120 ml) beef broth
Instructions
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Heat olive oil in a large skillet over medium heat. Sauté onion and bell peppers for 5–7 minutes until softened. Add garlic and cook 30 seconds. Remove and set aside.
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In the same skillet, cook ground beef for 6–8 minutes until browned. Drain excess fat.
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Return vegetables to the skillet. Add salt, pepper, Worcestershire sauce, paprika, and optional broth. Simmer 2–3 minutes.
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Preheat oven to 375°F (190°C). Slice rolls and spread butter inside. Toast for 3–4 minutes.
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Divide beef mixture among rolls. Top each with 2 slices provolone cheese.
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Bake 3–5 minutes until cheese melts. Serve hot.
Notes
For extra moisture, add a few tablespoons (30–45 ml) beef broth while reheating leftovers. Toast rolls before filling to prevent sogginess. Filling can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes