One other thing you can do with this recipe is forget the bun and turn this into a Philly Cheese Steak hamburger helper style meal. Just add in macaroni shells and serve up a big bowlful. I haven’t tried that version yet, but I’m looking forward to it the next time I get a craving for Philly Cheesesteak. My kids have already asked for this to be served up again, so I know it’ll be one I come back to time and time again. Thank you again to the chef at Dinner Then Dessert for creating the perfect way to get the fun of a Sloppy Joe with a flavor we can all agree on.

 

Ingredients

1 pound lean ground beef

2 tablespoons butter

1 small yellow onion, diced

1 small green bell pepper, diced

8 ounces brown mushrooms minced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1/2 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

1 tablespoon cornstarch

1 cup beef broth

8 ounces Provolone Cheese Slices, chopped

6 brioche hamburger buns

Instructions

Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.

Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

Add the beef back into the pan.

In a small cup mix the beef broth and cornstarch together.

Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.

Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.

Turn off the heat, add in the provolone cheese.

Served on toasted brioche buns

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Quick tip: If there is one key ingredient in this recipe, it’s the Worcestershire sauce. Don’t substitute it for anything else!

Recipe and image courtesy of Dinner Then Dessert