Philly Beef and Pepper Melt
This hearty sandwich layers seasoned ground beef, sautéed onions and bell peppers, and gooey provolone in a toasted bun. Inspired by two beloved American classics, it offers rich, nostalgic flavor in every mouthful. Perfect for a quick dinner or a satisfying weekend lunch, this comforting recipe comes together swiftly in under half an hour.
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Servings: 6
Ingredients
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper adjusted to taste
- 6 hamburger rolls toasted if desired
- ½ cup rich beef stock
- 1 tablespoon tomato ketchup
- 1 tablespoon Worcestershire sauce
- 1 green bell pepper finely chopped
- 1 small yellow onion minced
- 1 pound of lean minced beef
- Softened butter for toasting rolls (optional)
- 6 slices of provolone cheese chopped or shredded
Instructions
- Warm the olive oil in a large frying pan set over medium heat. Add the minced onion and chopped bell pepper, cooking for 4 to 5 minutes or until they soften and become aromatic.
- Introduce the ground beef into the skillet, breaking it into small crumbles with a spatula. Continue to cook until browned all over and no longer pink. Drain off any surplus fat.
- Incorporate the beef broth, Worcestershire sauce, ketchup, garlic powder, and season with salt and pepper to taste. Allow the mixture to simmer gently for 5 to 7 minutes until it slightly thickens and the flavors blend.
- Reduce the heat to low and add the shredded provolone cheese. Stir thoroughly until the cheese has melted and the mixture becomes creamy and uniform.
- (Optional) If desired, melt a bit of butter in a separate skillet and lightly toast the hamburger buns until golden and crisp.
- Spoon generous scoops of the hot, cheesy beef filling onto the prepared buns. Serve promptly while still warm and melty.
- Notes
- Toasting the buns is optional but enhances texture and adds a rich buttery note to each bite.