Italian Ground Beef and Peppers
Just like the classic sandwich, but with juicy ground beef instead. The beef is seasoned with Italian seasoning, studded with onions, garlic, and bell peppers, and served on chewy rolls with copious amounts of stretchy cheese. Just plain awesome.
The classic Italian beef sandwich is made with roast beef or thinly sliced steak. And it’s awesome. But let’s face it, we we can never have enough recipes for ground beef! And I love how the little bits of beef absorb the herbs and spices, plus a hint of Marsala wine.
This winning dish is super easy to make. And it’s a one-pan meal! Here’s the simple process: Cook onions and bell peppers in a pan until soft. Add ground beef and cook until browned. Add garlic, Italian seasoning, salt, and pepper. Add marsala wine, beef broth, and tomato paste and simmer for a few minutes. Serve on sandwich rolls or inside a baguette with lots and lots of cheese.
For a gluten-free meal, serve the beef mixture in baked potatoes or baked sweet potatoes. Instead of making a sandwich, make loaded potatoes!
I used lean ground beef, but turkey and chicken work too. If you’re more of a poultry person, go for it!
Italian Ground Beef and Peppers
Ingredients
- 1 tablespoon olive oil
- 2 bell peppers, any color(s), seeded and chopped
- 1/2 cup chopped onion
- 1 pound lean ground beef
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- Salt and freshly ground black pepper
- 1/4 cup beef broth or water
- 1/4 cup marsala wine, or more beef broth
- 2 tablespoons tomato paste
- 1 cup shredded mozzarella cheese, or cheese of choice
- 1 baguette, cut into 4 equal pieces, or sandwich rolls, warmed if desired (or 4 baked potatoes or sweet potatoes)
- Chopped fresh parsley for serving, optional
Equipment
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the bell peppers and onion and cook for 3 to 5 minutes, until soft. Add the beef and cook until no longer pink, breaking up the meat as it cooks.
- Add the garlic, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and cook for 1 minute, until fragrant.
- Add the beef broth, marsala wine, and tomato paste and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes, until the liquid is reduced (if you’d like a “saucier” beef mixture, partially cover the pan). Spoon the beef mixture onto the baguette or rolls and top with cheese. Top with parsley (if using) and serve.