Ground Beef Cheesesteak Subs
Soft sub rolls hold a generous filling of browned ground beef, onion and green pepper bound together with melted provolone and cream cheese.
8 min
Prep
22 min
Cook
4
Serves
697
Calories
Macros · per serving
48g protein
51g carbs
33g fat
Ingredients
For 4 servings
- 600 g ground beef
- 1 green bell pepper
- 1 yellow onion
- 115 g provolone cheese
- 75 g cream cheese
- 20 ml milk
- 1 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp ground black pepper
- 0.25 tsp onion powder
- 4 sub roll
Instructions
- 1
Peel and finely chop the onion. Remove the pepper's stem and seeds, then finely chop the flesh. Aim for about 150 g of prepared onion and 150 g of prepared pepper.
- 2
Heat a deep 30 cm (12-inch) nonstick skillet over medium-high heat for 2 minutes. Add the ground beef, onion and pepper; the beef will provide the cooking fat.
- 3
Cook for 12–14 minutes, breaking the beef into small pieces and stirring regularly, until the vegetables soften and the beef reaches 71°C/160°F on an instant-read thermometer. While it cooks, cut both cheeses into small cubes and split four 6-inch sub rolls lengthwise, leaving a hinge.
- 4
Spoon off excess rendered fat into a heatproof container, leaving the beef and vegetables in the skillet. Reduce the heat to low.
- 5
Add the provolone, cream cheese, milk, garlic powder, salt, black pepper and onion powder. Stir over low heat for about 4 minutes, until the cheeses melt into a creamy coating and the filling reaches 74°C/165°F. Taste to check that the seasoning is evenly mixed.
- 6
Divide the hot filling evenly among the four rolls, gently pressing it into the openings. Serve immediately.
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