Ingredients
Scale
- 1 lb ground beef (90% lean)
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices provolone cheese
- 4 hoagie rolls or 2 cups cooked rice for meal prep
- Optional cheese sauce: 2 tbsp butter, 2 tbsp flour, 1 cup milk, 1 cup shredded provolone
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook ground beef 5–6 minutes until fully browned. Drain excess fat.
- Add onions and bell peppers. Cook 5–7 minutes until vegetables are tender and slightly caramelized.
- Stir in garlic and Worcestershire sauce. Cook 1 minute until fragrant.
- Optional cheese sauce: melt butter in a small saucepan, whisk in flour 1 minute, gradually add milk and bring to simmer. Remove from heat and stir in shredded provolone until smooth.
- Divide beef mixture into meal prep containers and top each with provolone slice or drizzle with cheese sauce. Cool before sealing, or serve immediately in hoagie rolls.
Notes
- Store in airtight containers in the refrigerator up to 4 days.
- Reheat in microwave 1–2 minutes.
- Toast hoagie rolls separately to prevent sogginess.
- Can also be served over rice or stuffed into bell pepper halves for a low-carb option.
- Optional cheese sauce adds creaminess and reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: American