The key to this dish lies in selecting the right ingredients that bring authentic Philly flavor without complicating the process. I always opt for fresh, good-quality beef and crisp bell peppers because those subtle differences in freshness really shine through in the final dish. When you’re choosing cheese, provolone is traditional, but a sharp white cheddar can add a lovely punch if you want to switch things up. I’ve also learned that using a mix of fresh and dried herbs helps deepen the flavor without overwhelming the beef’s natural richness.

• 1 ½ pounds ground beef (preferably 80% lean)
• 1 cup diced green bell pepper
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup shredded provolone cheese (or substitute with mozzarella or white cheddar)
• 1/2 cup breadcrumbs (plain or seasoned)
• 2 large eggs
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil (for sautéing)