Ingredients :

• 80/20 Ground Beef — The 20% fat content is important here. Beef that is too lean will result in a dry and tasteless sauce. The fat melts into the sauce and gives it body—it’s what holds the filling together.
• Green and Red Peppers — The two colors aren’t just for aesthetics. The green is slightly bitter, the red is soft and sweet. Together, they provide exactly the flavor profile of a real Philly cheesesteak. Cut them into strips of about 5 mm—not too thin, so they keep a bit of bite.
• Worcestershire Sauce — This is the signature of the dish. One tablespoon, no more. It brings an umami depth that you can’t easily replace. Classic Lea & Perrins is the best option—don’t take risks with generics.
• Provolone — The classic choice for a Philly cheesesteak. It melts well and is slightly tangy without being aggressive. If you can’t find it, Emmental works very well. Cut thick slices rather than using shredded cheese—it melts differently, in a creamier and more uniform way.