Ingredients
Scale
- 1 lb ground beef (90% lean)
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, julienned
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1/4 cup ketchup
- 1 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 hoagie rolls, split and toasted
- 1 cup shredded mozzarella cheese
- 1/2 cup thinly sliced provolone cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned, breaking into crumbles. Drain excess fat.
- Add onion, bell pepper, and mushrooms. Sauté 6–7 minutes until softened and golden.
- Stir in garlic, Worcestershire, tomato paste, ketchup, brown sugar, salt, and pepper. Simmer 5 minutes until thickened.
- Salt and pepper to taste. Fill each toasted roll with beef mixture.
- Top with mozzarella and provolone. Broil 2–3 minutes until cheese is melted and bubbly.
Notes
- For extra flavor, add a splash of red wine vinegar or a pinch of red pepper flakes.
- To prep ahead: Cook beef mixture up to 2 days in advance; reheat and assemble with cheese just before serving.
- Use vegan ground beef and dairy-free cheese for a plant-based version.
- Prep Time: 10 min
- Cook Time: 20 min
- Method: Stovetop then Broil
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 sandwich
- Calories: 542 Kcal
- Sugar: 7 g
- Sodium: 912 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 91 mg
