Ingredients:

  • 1 lb (450 g) ground beef, 85% lean (or thinly sliced ribeye or sirloin, 450 g)
  • 1 medium yellow onion, thinly sliced (about 1 cup / 150 g)
  • 1 medium green bell pepper, thinly sliced (about 1 cup / 120 g)
  • 1–2 tbsp (15–30 ml) vegetable oil or canola oil
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 1 tbsp (15 g) tomato paste
  • 1/2 cup (120 ml) beef broth (or low-sodium broth)
  • 1/4 cup (60 ml) ketchup
  • 1 tbsp (15 ml) Worcestershire sauce
  • 1 tsp (5 g) brown sugar (optional)
  • 1/2 tsp (2.5 g) kosher salt, plus more to taste
  • 1/4 tsp (1 g) black pepper
  • 1/2 tsp (1 g) dried oregano or Italian seasoning (optional)
  • Pinch of red pepper flakes (optional)
  • 4 soft hoagie rolls or kaiser rolls (about 70–100 g each)
  • 8 slices provolone cheese (or 8 oz / 225 g provolone, shredded) — 2 slices per sandwich
  • 2 tbsp (30 g) unsalted butter, softened (for toasting rolls) — optional
  • Optional garnish: sliced pickled peppers or banana peppers; chopped parsley

Instructions:

  1. Prep: Slice onions and bell pepper thinly. Mince garlic. Mix beef broth, ketchup, Worcestershire sauce, tomato paste, brown sugar, salt, pepper, and oregano in a small bowl.
  2. Sauté veg: Heat 1 tablespoon oil over medium-high; add onions and peppers and cook until softened and starting to brown, about 6–8 minutes. Transfer to a bowl and set aside.
  3. Brown the beef: Add remaining oil if needed; add ground beef and break apart. Brown over medium-high until no pink remains and juices mostly evaporate, about 6–8 minutes. If using thin-sliced steak, sear in batches until browned.
  4. Build the sauce & combine: Reduce heat to medium; add garlic and cook 30–60 seconds. Stir in tomato paste and the sauce mixture, scraping browned bits. Simmer 3–5 minutes to thicken, return cooked onions and peppers, and simmer 2–3 more minutes until saucy.
  5. Toast rolls & melt cheese: Butter roll interiors and toast in a skillet or under the broiler until golden. Divide meat mixture onto rolls, top each with 2 slices provolone (or shredded provolone), and briefly return to skillet or broiler until cheese melts, about 1–2 minutes.
  6. Serve: Transfer sandwiches to plates, garnish with sliced pickled peppers or chopped parsley if desired, and serve immediately.