Cook beef: In a skillet over medium-high, heat oil. Add ground beef, breaking it up, and cook until browned. Drain excess fat if needed.
Sauté veggies: Add onion and peppers, cooking until softened. Stir in garlic and cook 1 more minute.
Make it saucy: Stir in ketchup, Worcestershire, smoked paprika, and broth. Bring to a simmer. Add cornstarch slurry, cook until thickened and saucy (5–6 minutes). Season with salt & pepper.
Cheesy finish: Lay provolone slices over the beef mixture. Cover pan with a lid until cheese is melted and gooey. Stir gently to combine.
Add mushrooms for an even more authentic Philly feel.
For spice lovers 🌶️ → add jalapeños or hot banana peppers.
Swap provolone for mozzarella or white American cheese if you prefer extra creaminess.
Serve with crispy fries or onion rings for the full diner experience.
Ashley, do you want me to also give you a casserole version of this — baked with buns or dinner rolls in a pull-apart style? That one’s a crowd-pleaser at parties!
