Ingredients
Method
- Heat avocado oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until fully browned and cooked through (about 8-10 minutes).
- Add the finely chopped onion and green bell pepper. Sauté for 3-4 minutes until softened and fragrant.
- Stir in the minced garlic, chili powder, cumin, paprika, adobo seasoning, and black pepper. Cook for another 2 minutes to allow the flavors to meld.
- Lay the slices of American cheese over the beef mixture. Let them melt completely, then gently mix everything together.
- In a small bowl, mix together ketchup, mayonnaise, and sriracha (if using). Set aside.
- Split the hoagie or sub rolls and lightly toast them with butter in a separate pan until golden brown.
- Spread the sauce on both sides of the toasted rolls. Pile the cheesy beef mixture onto the rolls. Top with shredded lettuce and sliced tomato. Serve immediately and enjoy.
Nutrition
Notes
Pro Tips:
Source your ground beef from a butcher who grinds chuck daily—never use pre-ground beef that's been sitting because the exposed surface area creates off-flavors that compete with the cheese's creamy richness in this simple sandwich. Cook the beef in small handfuls rather than one big mound because breaking it down while it cooks creates irregular edges that hold onto that melted American cheese better than uniformly chopped meat would. Add the cheese while the beef is still actively sizzling on the griddle, not after you turn off the heat, because the residual steam helps the sodium citrate emulsifiers activate and create that glossy cheese coating. Toast your hero roll cut-side down on the same griddle where you cooked the beef—those leftover beef drippings and cheese residue will flavor the bread and prevent the bottom from getting soggy from the meat juices.
Source your ground beef from a butcher who grinds chuck daily—never use pre-ground beef that's been sitting because the exposed surface area creates off-flavors that compete with the cheese's creamy richness in this simple sandwich. Cook the beef in small handfuls rather than one big mound because breaking it down while it cooks creates irregular edges that hold onto that melted American cheese better than uniformly chopped meat would. Add the cheese while the beef is still actively sizzling on the griddle, not after you turn off the heat, because the residual steam helps the sodium citrate emulsifiers activate and create that glossy cheese coating. Toast your hero roll cut-side down on the same griddle where you cooked the beef—those leftover beef drippings and cheese residue will flavor the bread and prevent the bottom from getting soggy from the meat juices.
