Ground Beef Philly Cheesesteaks Sandwiches
User Reviews
3.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
630 kcal
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Course
Main Course
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Cuisine
American
Ground Beef Philly Cheesesteaks Sandwiches
Description
This recipe starts with slicing onions, dicing bell peppers, and slicing mushrooms. Ground beef is browned in a skillet to develop a crust, then removed to drain fat. Vegetables are sautéed until softened, followed by returning the beef to the pan. Ketchup, Worcestershire sauce, salt, and pepper season the mixture. A slurry of cornstarch and cold beef broth is added to thicken the filling into a saucy consistency.
The mixture is spread onto hoagie rolls, topped with provolone cheese slices that melt from the residual heat, creating a classic Philly-style cheesesteak flavor in sandwich form but using ground meat. The sandwiches combine umami from mushrooms, sweetness from onions, and savory-meaty notes from beef, balanced by the creamy cheese.
Ingredients
- 1 onion
- 1 green bell pepper
- 6 oz brown mushrooms
- 1 lb ground beef
- 2 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ tablespoon cornstarch
- ½ cup beef broth cold
- 12 lices provolone cheese
- 6 hoagie rolls or sub rolls
Instructions
- Start by preparing the veg. The onion needs to be peeled and sliced, the bell pepper needs to be cut into small dice and the mushrooms need to be sliced. Set these aside.
- Place a large heavy skillet over medium-high heat and add the oil.
- Break it apart slightly and then let it cook untouched for 2-3 minutes until a nice crust forms on the meat. Stir it about and break it up and cook for a further 3 minutes until it is deep brown in places.
- Use a slotted spoon to remove the beef from the skillet and leave the fat behind.
- Add the prepared veg to the skillet and cook for 3 minutes until everything has softened.
- Add the beef back into the pan.
- Add the ketchup, Worcestershire sauce, salt, and black pepper to the pan and turn down the heat.
- Use a small measuring cup to mix the cold beef broth with the cornstarch, then add this slurry to the skillet.
- Cook for 3-4 minutes until everything is thick and coated.
- Add to the rolls and then top with the provolone cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Calories | 630kcal | 32% |
| Carbohydrates | 39g | 13% |
| Protein | 34g | 68% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 92mg | 31% |
| Sodium | 1158mg | 48% |
| Potassium | 512mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 458mg | 46% |
| Iron | 12.8mg | 71% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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