Ingredients:

  • 225g (½ lb) ground beef (80/20 blend preferred)
  • 1 tablespoon olive oil (15 ml)
  • ½ medium yellow onion, thinly sliced (about 75g)
  • ½ green bell pepper, thinly sliced (about 75g)
  • ½ red bell pepper, thinly sliced (about 75g)
  • 1 teaspoon Worcestershire sauce (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 4 slices of your favorite bread (brioche, sourdough, or Texas toast work great)
  • 4 tablespoons unsalted butter, softened (57g)
  • 115g (4 oz) provolone cheese, sliced (or cheese whiz for the purists)

Instructions:

  1. Slice the onion and bell peppers thinly.
  2. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain off any excess fat.
  3. Add sliced onion and bell peppers to the skillet with the beef. Cook until softened and slightly caramelized, about 5-7 minutes.
  4. Stir in Worcestershire sauce, garlic powder, salt, and pepper. Mix well and remove from heat.
  5. Generously butter one side of each slice of bread.
  6. Place two slices of bread, butter-side down, in the skillet over medium-low heat. Top each with half of the provolone cheese, half of the Philly cheesesteak filling, and the remaining provolone cheese. Place the remaining slices of bread on top, butter-side up.
  7. Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Press down gently with a spatula to ensure even browning.
  8. Cut the sandwiches in half and serve hot.