Description
This Ground Beef Philly Cheesesteak recipe offers a quick and easy twist on the classic Philadelphia sandwich by using lean ground beef instead of thinly sliced ribeye. Packed with sautéed onions, green peppers, and melted provolone cheese, layered within a fresh French bread loaf and baked to melty perfection, this hearty sandwich is perfect for family dinners or fun sliders. The addition of a savory beef broth and cornstarch mixture creates a deliciously rich and juicy filling, while the mayonnaise spread enhances the bread’s flavor and texture. Ready in just 50 minutes, this recipe is a comforting and satisfying meal that brings all the flavors of a Philly cheesesteak in a convenient and approachable form.
Ingredients
Meat and Vegetables
- 24 ounces lean ground beef
- 1 onion, sliced
- 3 cloves garlic, grated
- 1 green bell pepper, sliced
Seasoning and Sauce
- 1 tablespoon steak seasoning
- Salt and pepper to taste
- 1 cup low sodium beef broth
- 1 tablespoon cornstarch
Bread and Cheese
- 1 large French bread loaf (or choice of bread)
- 8-12 slices provolone cheese
- 1/2 cup mayonnaise
Instructions
- Brown the beef: Heat a pan over medium-high heat and add the ground beef. Cook, breaking it apart, until no longer pink. Drain excess fat to reduce greasiness and return beef to the pan.
- Sauté vegetables and seasonings: Add sliced onion, grated garlic, sliced green pepper, steak seasoning, salt, and pepper to the pan with the beef. Cook, stirring frequently, until the vegetables soften and become fragrant.
- Prepare the beef broth mixture: In a measuring cup, whisk together the cornstarch and low sodium beef broth until smooth. Pour this mixture into the beef and vegetable pan. Simmer for 1-2 minutes, stirring constantly, until the sauce thickens and coats the filling nicely.
- Prepare the bread base: Slice the French bread loaf open lengthwise. Spread mayonnaise generously on the bottom half of the loaf. Layer four slices of provolone cheese evenly over the mayonnaise.
- Assemble the sandwich: Spread the hot meat and vegetable mixture evenly over the provolone cheese. Layer four to eight more slices of provolone cheese on top of the meat mixture to ensure melty cheesiness.
- Top and wrap: Spread mayonnaise on the top half of the bread and place it over the assembled meat and cheese layers to close the sandwich. Wrap the entire loaf tightly in aluminum foil.
- Bake: Preheat your oven to 375°F (190°C). Place the wrapped sandwich on a baking sheet and bake for 30-35 minutes, until the cheese is melted and the sandwich is heated through.
- Serve: Remove the sandwich from the oven, unwrap, slice into desired portions, and serve immediately while hot and gooey.
Notes
- Using lean ground beef helps reduce excess grease and ensures a healthier sandwich.
- Slicing the vegetables thinly allows them to cook quickly and blend well with the beef.
- If provolone cheese is unavailable, mozzarella or American cheese can be used as alternatives.
- Wrapping the sandwich tightly in foil locks in moisture and helps melt the cheese evenly during baking.
- This recipe also works great for making smaller slider-sized sandwiches by adjusting bread and ingredient quantities.
- For added flavor, consider adding mushrooms or a dash of Worcestershire sauce to the beef mixture.
- Store any leftovers wrapped tightly in the refrigerator and reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Sandwiches
- Method: Baking
- Cuisine: American
