1 pound lean ground beef
2 tablespoons butter
1 small yellow onion, finely diced
1 small green bell pepper, finely diced
8 ounces brown mushrooms, finely minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch
1 cup beef broth
6-8 ounces Provolone cheese, chopped (use 6 ounces for a less cheesy version)
6 brioche hamburger buns
In a large cast iron skillet, brown the ground beef over medium-high heat until a deep brown crust forms, without breaking it apart immediately.
Stir the beef occasionally and continue to brown until about 50% of it develops a deep crust.
Remove the beef from the skillet, leaving the fat behind, and add butter, onions, bell peppers, and mushrooms.
Let the vegetables brown for 1-2 minutes before stirring, then allow them to brown for another 1-2 minutes before stirring again.
Return the beef to the skillet.
In a small cup, mix beef broth and cornstarch until well combined.
Add the ketchup, Worcestershire sauce, salt, black pepper, and the beef broth-cornstarch mixture to the skillet.
Cook until the mixture thickens slightly, leaving about 75% of it above the liquid, for about 3-5 minutes.
Turn off the heat and stir in the chopped Provolone cheese until melted.
Serve the sloppy joe mixture on toasted brioche buns.
Enjoy your meal!
