Ingredients
Scale
- 2 lbs ground beef
- 1 green bell pepper, chopped
- 1 sweet yellow onion, chopped
- 6 oz provolone cheese, or more
- 4 oz cream cheese, softened
- 2 tbsp milk
- 1.5 tsp garlic powder
- 1.5 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp onion powder
- 6 sub rolls, 6 inches each
Garnish (optional)
- Fresh parsley, chopped
Instructions
- Start by browning the beef: In a large skillet over high heat, add the ground beef, chopped onions, and green bell pepper. Stir occasionally, breaking up the beef as it cooks. You’ll want the beef browned and the veggies softened—about 8-10 minutes should do it. Tip: Draining off excess fat after cooking keeps the filling from getting too greasy.
- Add the cheese and seasonings: With the skillet still on low heat, toss in the diced provolone, softened cream cheese, and milk. Season with garlic powder, onion powder, salt, and pepper. Stir everything together until the cheese is melted and the mixture is creamy. I usually let it simmer for a few minutes to let all the flavors blend.
- Pile the filling into rolls: Grab your sub rolls and cut them in half. Spoon a generous amount of the ground beef filling into each roll. If you’re a cheese lover, now’s your chance to add more provolone on top.
- Broil (optional): If you like a golden, melty cheese topping, pop the sandwiches under the broiler for 2-3 minutes. Just keep an eye on them—they can go from perfect to burnt quickly!
- Garnish and serve: Top with a sprinkle of fresh parsley for a pop of color, and dig in!
Notes
Serving and Presentation Ideas
To keep things casual, I like to serve these cheesesteaks straight out of the skillet with a big spoon. If you’re entertaining, consider serving them open-faced with the cheesy filling on display. Garnish each sandwich with a sprinkle of parsley for a pop of color, and serve with a side of potato chips or a simple salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner