Ingredients
Equipment
Method
- Heat olive oil in a large 12-inch skillet over medium-high heat. Add sliced onions and bell peppers, sauteing for 3 to 5 minutes until tender with slightly charred edges.
- If using mushrooms, add them now and cook for an additional 3 minutes until they release their moisture.
- Push vegetables to one side of the skillet. Add ground beef to the cleared space, breaking it apart with a wooden spoon and cooking until no longer pink with some browning, about 5 to 7 minutes.
- Stir in garlic powder, Worcestershire sauce, salt, and pepper. Mix everything together for about 2 minutes to combine flavors.
- Reduce heat to low. Place provolone cheese slices over the beef mixture. Cover skillet with lid and allow cheese to melt, about 2 to 3 minutes.
- While cheese melts, slice hoagie rolls lengthwise without cutting all the way through, leaving a hinge.
- Once cheese has melted, spoon the beef and vegetable mixture generously into each roll.
- Optionally, toast assembled sandwiches under the broiler for 1 to 2 minutes for added texture, watching closely to prevent burning. Serve hot.
Notes
For best results, use 80/20 ground beef to keep the filling juicy. Can substitute ground turkey for a leaner option by adding extra olive oil. Store filling separately from rolls to prevent sogginess. Filling can be frozen for up to 3 months.
