Ground Beef Philly Cheesesteaks Sandwiches
When Ground Beef Philly Cheesesteaks Sandwiches are on the menu, my kids go nuts!!! They can't get enough of the delicious flavor-packed meat and melty cheese all together in easy to eat sandwich form - I use hoagie rolls or fun slider rolls. The ground beef makes it budget friendly and the bell pepper, onions and mushrooms mean my kids are getting veg, even when enjoying a sandwich! Plus Philly cheesesteaks are great for parties or game day!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
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- 1 onion
- 1 green bell pepper
- 6 oz brown mushrooms
- 1 lb ground beef
- 2 tbsp oil
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tbsp cornstarch
- 1/2 cup cold beef broth
- 12 slices provolone
- 6 hoagie rolls/sub rolls
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.
Calories: 630kcal | Carbohydrates: 39g | Protein: 34g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 1158mg | Potassium: 512mg | Fiber: 1g | Sugar: 7g | Vitamin A: 580IU | Vitamin C: 17.7mg | Calcium: 458mg | Iron: 12.8mg