Ground Beef Philly Cheesesteaks Sandwiches
A quick and savory version of the classic Philly cheesesteak, made easy with ground beef and a pressure cooker for juicy, cheesy comfort in every bite.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 1 onion thinly sliced
- 1 green bell pepper thinly sliced
- 6 oz brown mushrooms sliced
- 1 lb ground beef
- 2 tablespoons oil divided
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon cornstarch
- ½ cup cold beef broth
- 12 slices provolone cheese
- 6 hoagie rolls or sub rolls
Instructions
Instructions
- Slice the onion, green bell pepper, and mushrooms thinly to ensure quick cooking.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add sliced onion and cook until translucent, about 5 minutes.
- Add green bell pepper and mushrooms. Sauté for 5 to 7 minutes until soft. Remove from skillet and set aside.
- In the same skillet, add remaining tablespoon of oil. Add ground beef and brown for 8 to 10 minutes, breaking it apart as it cooks.
- Drain off any excess fat. Stir in ketchup, Worcestershire sauce, salt, black pepper, and cornstarch. Mix thoroughly.
- Add cooked vegetables back into the skillet. Combine and cook for 2 to 3 minutes to blend flavors and heat through.
- Fill hoagie rolls with beef mixture and top with provolone cheese. Serve immediately while hot and juicy.
Notes
For extra melty cheese, place the filled sandwiches under a broiler for 1-2 minutes. Prep veggies in advance or use frozen pre-sliced varieties to save time.