Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp yellow mustard
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 4 oz American cheese, shredded (about 1 cup)
- 4 hoagie or sub rolls, split and lightly toasted
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and bell pepper; cook 5–6 minutes until softened and lightly browned.
- Add ground beef and cook until no longer pink, breaking into crumbles with a spoon (5–7 minutes).
- Stir in garlic, ketchup, Worcestershire sauce, mustard, thyme, and pepper. Simmer 5 minutes until thickened.
- Reduce heat to low; stir in shredded cheese until melted and creamy (2–3 minutes).
- Serve warm on toasted hoagie rolls.
Notes
- For extra richness, slice the cheese thinly and stir in during the last minute to avoid graininess.
- Make it ahead: Cook base without cheese and store for up to 3 days; reheat and stir in cheese before serving.
- Gluten-free? Use certified GF rolls and check Worcestershire sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Method: Stovetop
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 Kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
