Philly Hoagies

Prep Time: 10 Minutes / Cook Time: 10 Minutes
Makes 6 Hoagies

1# Ground Beef

½ cup Yellow onion Diced

1 tbsp vegetable oil

½ cup diced bell peppers

1 small can mushroom pieces & stems

½ tsp onion powder

¼ tsp garlic powder

¼ tsp ground black pepper

1/2 tsp salt

7 slices White American cheese

6 hoagie Rolls

Home Preparations: First, Dice the onions and peppers and put them into separate airtight containers. Freeze the Ground Beef. Next Measure all the seasonings and mix together. It should fill a small ¼ oz container.

Guide’s Tip: Buy un-sliced hoagie rolls and cut an incision in the side about ¾ of the way across the width of the roll. This Leaves about an inch on either end to create a pocket inside of the roll. It helps keep the rolls from falling apart or getting really messy when eating. Put these back in the bag they came in for travel.

Camp Cooking: In a Large (12”) cast-iron skillet cook the onions in the vegetable oil over hottest area. Once the onions are translucent, add the peppers & beef to the next hottest area and cook well.

While that cooks, drain off the water from the mushrooms. Now add them into another area of the skillet.

Once the onions get a little color on them, you can mix them into the beef and continue to cook.

As the peppers start to become tender, mix them into the beef as well.

Lastly, the mushrooms should start to color a bit once this happens, mix them in as well.

Now, sprinkle your seasoning over the mixture and continue to cook. Add the cheese allowing it to melt some then remove from the heat. Fill your hoagies and dig in!

Guide’s Tip: By using a larger pan you can divide it into different heat zones and cook things at different rates. You can help this by building your fire off center of the support grill. This will allow you to control heat more easily by rotating the pan.

Recommended Equipment: 12” Cast-iron Skillet, Wooden Spoon, Serving Tongs