Ingredients
- 1 pound (450 g) ground beef
- 1 medium onion, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 cup (75 g) mushrooms, sliced (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 4 slices provolone cheese
- 4 hoagie rolls
- 1 tablespoon olive oil
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and warm for about 30 seconds.
- Add sliced onion and green bell pepper. Sauté for 3–5 minutes until softened. If using mushrooms, add and cook an additional 3 minutes. Move vegetables to one side of the skillet.
- Add ground beef to the empty side. Break apart and cook for 5–7 minutes until fully browned and no longer pink.
- Season with garlic powder, salt, and black pepper. Stir in Worcestershire sauce and combine with vegetables. Cook for 2 more minutes.
- Reduce heat to low. Spread mixture evenly and place provolone slices on top. Cover and cook 2–3 minutes until cheese melts.
- Slice hoagie rolls lengthwise without cutting through completely.
- Spoon cheesy beef mixture evenly into each roll.
- Serve immediately, or lightly toast rolls at 375°F (190°C) for 3–5 minutes before filling for added texture.
Notes
- Toast rolls before filling to prevent sogginess.
- Substitute ground turkey or chicken for a lighter option.
- Try mozzarella, cheddar, or white American cheese for variation.
- Add jalapeños or cayenne for a spicy kick.
- Store filling separately from bread for best leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 85 mg
