Ground Beef Cheesesteak: A Delicious Twist on a Classic

• The Philly cheesesteak has a storied history that dates back to the 1930s in Philadelphia, Pennsylvania. Pat and Harry Olivieri, two hot dog vendors, are credited with creating the original cheesesteak. One day, they experimented by grilling thinly sliced beef and serving it on a roll.
• A passing cab driver took notice and asked for a sandwich, and after taking his first bite, he suggested they sell more of them. The sandwich quickly gained popularity, leading the Olivieris to open Pat's King of Steaks, a landmark in Philadelphia today.
• Initially, the sandwich did not contain cheese. It was simply beef and onions on a hoagie roll. Cheese was later introduced by a manager at Pat's, who added provolone to the mix. Over time, different cheese varieties, such as Cheez Whiz and American cheese, became staples, creating today's iconic versions.
• Philadelphia locals and visitors alike continue to debate the best way to enjoy a cheesesteak, from the choice of cheese to the presence of onions ("wit" or "without"). Regardless of preferences, the cheesesteak remains an essential part of Philadelphia's culinary identity and has inspired countless variations, including the delicious ground beef cheesesteak.

Why Use Ground Beef?

While traditional cheesesteaks use rib eye or sirloin, ground beef offers several advantages:

1. Affordability – Ground beef is significantly cheaper than ribeye or other premium cuts.
2. Convenience – No need to slice or shave meat; ground beef cooks quickly and evenly.
3. Versatility – Ground beef adapts well to various seasonings and flavors.
4. Tenderness – Unlike steak cuts that require careful slicing, ground beef remains juicy and tender throughout cooking.

By using ground beef, you maintain the essence of the cheesesteak while making it a more practical option for everyday meals.

Ingredients

To make a delicious ground beef cheesesteak, you’ll need:

• 1 lb ground beef (80/20 for best flavor)
• 1 medium onion, diced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp salt1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 4 slices provolone cheese (or cheese of choice)
• 4 hoagie rolls or sandwich buns
• 2 tbsp butter
• 1 tbsp olive oil

Optional Additions:

1. Mushrooms for extra umami flavor
2. Jalapeños for heat
3. Cheez Whiz for an authentic Philly touch
4. Toasted hoagie rolls for added crunch

Step-by-Step Instructions

1. Prepare the Ingredients

   Start by prepping your vegetables. Dice the onion and slice the bell peppers into thin strips. Mince the garlic for added depth of flavor.

2. Cook the Vegetables

   Add olive oil to a large skillet over medium heat. Once hot, toss the onions and cook for 2-3 minutes until they soften. Add the bell peppers and cook for another 3-4 minutes until they become tender. Stir in the minced garlic and cook for an additional minute. Remove the vegetables from the pan and set aside.

3. Brown the Ground Beef

   Melt 1 tablespoon of butter in the same skillet and add the ground beef. Break it up with a spatula and cook until it starts to brown. Drain excess grease if necessary.

4. Season the Meat

   Once the beef is browned, add Worcestershire sauce, salt, black pepper, smoked paprika, and onion powder. Stir well to combine the flavors and let it cook for another 2-3 minutes.

5. Combine the Meat and Vegetables

   Return the cooked onions and peppers to the skillet with the beef. Stir everything together and let it simmer for a few minutes so the flavors meld.

6. Melt the Cheese

   Lay slices of provolone cheese over the beef mixture in the skillet. Reduce the heat to low, cover the pan, and let the cheese melt for about a minute. Alternatively, you can mix the cheese into the beef for a gooier texture.

7. Toast the Hoagie Rolls

   For added crunch and flavor, toast your hoagie rolls. Spread butter inside each roll and place them on a hot skillet or under a broiler until golden brown.

8. Assemble the Cheesesteaks

   Spoon the cheesy beef mixture onto the toasted rolls, ensuring an even distribution of meat, vegetables, and melted cheese.

9. Serve and Enjoy

   Serve your ground beef cheesesteaks hot with fries, potato chips, or a crisp salad.

Tips for the Best Ground Beef Cheesesteak

1. Use quality beef – An 80/20 mix (80% lean, 20% fat) provides the best balance of flavor and juiciness.
2. Don’t overcook the beef – Keep it tender by avoiding excessive cooking.
3. Choose the right cheese – Provolone gives a classic taste, while American cheese offers a creamier texture.
4. Toast the rolls – This adds a satisfying crunch and prevents sogginess.
5. Customize with toppings – Experiment with mushrooms, hot peppers, or cheese blends.

Variations

1. Spicy Cheesesteak

   To give your cheesesteak some heat, add sliced jalapeños, crushed red pepper flakes, or a drizzle of hot sauce. Pepper Jack cheese can also add an extra spicy kick.

2. Mushroom Swiss Cheesesteak

   For a rich and savory twist, sauté mushrooms until golden brown and pair them with creamy Swiss cheese. This variation enhances the umami depth of the dish.

3. BBQ Cheesesteak

   Mix your favorite barbecue sauce with the cooked beef for a sweet and smoky flavor. Top with sharp cheddar cheese and crispy fried onions for extra texture and taste.

4. Cheesesteak Sloppy Joes

   Serve the beef mixture on hamburger buns instead of hoagie rolls for a fun, casual twist. Adding ketchup and mustard can make it even more like a classic sloppy joe.

5. Italian Cheesesteak

   Incorporate marinara sauce and mozzarella cheese for an Italian-inspired variation. For extra flavor, sprinkle some Italian seasoning or crushed red pepper.

6. Buffalo Cheesesteak

   Toss the cooked beef with buffalo sauce and use blue cheese or ranch dressing for a zesty, tangy take on the classic cheesesteak.

7. Philly Cheesesteak Nachos

   Swap out the hoagie roll and serve the cheesesteak mixture over crispy tortilla chips. Top with melted cheese, jalapeños, and a drizzle of sour cream for an irresistible nacho platter.

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