Ingredients
Method
Preparation
- Thinly slice ½ green bell pepper, ½ red bell pepper, and 1 medium yellow onion. Set aside.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add 8 ounces of 90% lean ground beef. Break it up with a spatula and cook until browned and no longer pink, about 6-8 minutes. Season with salt and pepper.
- Push the beef to one side of the pan. Add the sliced peppers and onions to the other side with a pinch of salt. Cook, stirring occasionally, until softened and slightly caramelized, about 7 minutes. Then mix the beef and veggies together.
Assembly
- Slice the whole wheat hoagie roll lengthwise but don’t cut all the way through.
- Layer the beef and veggie mixture evenly inside the roll.
- Top the beef mixture with 2 slices of provolone cheese.
- Place the sandwich under a preheated broiler or in a toaster oven at 375°F (190°C) for 3-5 minutes until the cheese melts and starts to bubble.
- Enjoy immediately or let cool before packing into meal prep containers.
Notes
If you have leftovers, they can be stored in an airtight container in the refrigerator for 3-4 days. To maintain freshness, consider freezing the beef and veggie mixture in a separate container from the hoagie roll. When ready to eat, simply reheat before assembling your sandwich.
