I am continuing the weekend with food that isn’t vegetarian or a salad, SO THERE. I know it’s a thing that Monday we get back to whatever semblance of a health grind we like to pretend we adhere to, but REALLY why not just eat food like this all the time?
I mean besides heart attacks and diabetes and obesity, BUT THAT’S TUESDAY’S PROBLEM.
You aren’t Santa Clause. You smell like beef and cheese.
Name that movie!
Let’s make sandwiches. I love these for dinner because they’re a little involved, and if you don’t eat chips on the side are nicely balanced with a good amount of veg for the meat we’re using. And 4 slices of cheese per sandwich? Dairy, my friends. Dairy. In addition to sandwich rolls, ground beef, and provolone cheese you’ll need a bell pepper, an onion, steak seasoning, worcestershire sauce, and pickled jalapenos. If you don’t like spice skip the jalapenos, but to me the tang of the pickles are what makes a philly work. The density of the cheese and beef needs to be cut with some acid, so that’s what we’re doing!
A note: The recipe below is for 2, and it makes 2 large sandwiches. The pictures, however, show me making 1 sad sandwich because I’m the only meat eater up in here. The dogs would beg to differ, but they don’t usually get cheesesteaks, much to their chagrin.
Let’s start with the meat filling! To a skillet with a little bit of olive oil over medium-high heat, add the beef. As the beef starts to cook and sizzle, use a spoon to crumble it up so that it browns evenly.
Then, top that with more cheese. 4 slices total per sandwich, so that everything stays together. BUT, I got mine sliced at the deli as thin as they would go, so it’s really more like 2 slices. 4 slices from a package would be a little more than what you see here.
Now we put the sandwiches BACK under the broiler for another 2 minutes until the cheese is melted and bubbly and maybe a teensy bit browned in places. That’s why we don’t broil the bread too much at the beginning – if it starts super brown after the first toasting then it’ll be REALLY brown after the second toasting around the edges where there’s no cheese. You’ve been warned.
That’s it. Gorgeous, simple, and delicious. The ground beef to me is way lower maintenance than steak, delicious as that may be, and I don’t mess with toppings or mayo or anything – the flavor from the veggie mixture is just perfect.
Sounds like a nice plan for tonight, yes?
- 1/2 pound ground beef
- 2 tablespoons olive oil
- 1 bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 1/2 teaspoon Montreal Steak Seasoning, plus more if needed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chopped pickled jalapenos, plus 1 teaspoon jalapeno juice
- 4 very thin slices provolone cheese
- 2 sandwich rolls, split lengthwise
- Preheat the broiler to high and a skillet to medium-high heat with the olive oil and ground beef. Cook the beef for 5-7 minutes, stirring and breaking up the meat to brown it. When the meat is cooked, spread it to the edges of the skillet and add the onion and pepper to the middle of the skillet with the steak seasoning, Worcestershire, and jalapenos and juice. Stir to combine and let the mixture cook for 5 more minutes until the peppers and onions are charred and slightly soft. Taste, add more of any of the seasonings that you like, then turn the heat off the meat mixture.
- Broil the rolls cut side up for 1 - 2 minutes to very lightly toast, then add 1 slice of provolone to the top and bottom of each roll. Top that with a small spoonful of the meat mixture, then top with more cheese - 4 slices total per sandwich.
- Broil the sandwiches for 1 - 2 minutes more until the cheese is melted and bubbly.
- This amount of filling may yield some leftovers or enough for 2 sandwiches depending on the size of rolls that you use.