Ingredients
Meat and Oil:
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1 ½ pounds ground beef (preferably 80/20 for balanced flavor and fat)
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1 tablespoon olive oil (for sautéing vegetables)
Vegetables:
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1 green bell pepper, sliced thin
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1 red bell pepper, sliced thin
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1 yellow onion, sliced thin
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1 cup white or cremini mushrooms, sliced
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2 cloves garlic, minced
Seasonings:
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½ teaspoon salt (adjust to taste)
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¼ teaspoon ground black pepper
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½ teaspoon onion powder
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½ teaspoon smoked paprika (optional for a deeper flavor)
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Pinch of crushed red pepper flakes (optional, for heat)
Cheese:
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6 slices provolone cheese (or more, depending on preference)
Optional Add-ons:
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Worcestershire sauce (1–2 teaspoons for extra depth)
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Fresh parsley or green onions for garnish
Preparation Notes:
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Wash and slice all vegetables before cooking.
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Set cheese slices aside for quick topping during the final step.
Instructions
Step 1: Sauté the Vegetables
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Add the sliced onions and peppers. Cook for 5–6 minutes, stirring occasionally, until they start to soften.
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Add the sliced mushrooms and continue to sauté for another 3–4 minutes, until everything is lightly browned.
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Stir in the minced garlic and cook for 30 seconds until fragrant.
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Transfer the cooked vegetables to a plate and set aside.
Step 2: Brown the Ground Beef
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In the same skillet, add the ground beef. Break it apart using a wooden spoon or spatula.
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Cook over medium heat until fully browned, about 6–8 minutes.
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Drain excess grease if necessary, depending on your beef’s fat content.
Step 3: Season the Beef
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Once browned, add salt, pepper, onion powder, and paprika.
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For added depth, you can stir in 1–2 teaspoons of Worcestershire sauce.
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Mix everything together to evenly coat the beef in seasoning.
Step 4: Combine and Simmer
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Return the sautéed vegetables to the skillet with the ground beef.
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Mix thoroughly to distribute the veggies evenly throughout the beef.
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Let the mixture cook together on low for 3–4 minutes, allowing flavors to blend.
Step 5: Add the Cheese
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Reduce the heat to low.
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Lay the provolone slices evenly over the top of the skillet mixture.
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Cover the skillet with a lid and let the cheese melt for 2–3 minutes.
Step 6: Serve
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Once the cheese is fully melted and bubbly, remove from heat.
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Optionally, sprinkle chopped parsley or green onions over the top for freshness.
Notes
1. Choose the Right Beef:
- Ground beef with some fat (80/20 or 85/15) works best for this recipe. Leaner beef may be drier and less flavorful.
- If using lean ground beef, consider adding a splash of olive oil or Worcestershire sauce to keep it moist.
2. Prepping Vegetables Ahead:
- Save time on busy nights by pre-slicing your onions, peppers, and mushrooms in advance. Store them in airtight containers in the fridge for up to 3 days.
3. Cheese Options:
- Provolone is traditional and melts beautifully. You can substitute with mozzarella, cheddar, or Swiss if preferred.
- For extra cheesy goodness, mix shredded cheese into the beef and layer sliced cheese on top.
4. Make it Spicier:
- Add jalapeño slices to the vegetable mix or include crushed red pepper flakes for a spicy version.
5. Low-Carb Bread Options:
- Serve this with lettuce wraps, low-carb tortillas, or keto buns if you’re craving a handheld option.
6. Skillet Size:
- Use a large non-stick or cast iron skillet to comfortably fit all ingredients without overcrowding.
7. Meal Prep & Storage:
- This recipe keeps well in the fridge for up to 4 days. Reheat in a skillet over low heat or microwave until warmed through.
- It also freezes well. Cool completely, portion into containers, and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes