Sloppy Philly Cheesesteak


° 1 pound lean ground beef

° 2 tablespoons of butter

°1 small yellow onion, cut into cubes

°1 green pepper, cut to cubes

°8 ounces chopped brown mushrooms

°2 tablespoons of ketchup

°1 tablespoon Worcestershire sauce

°1/2 teaspoon kosher salt

°1/2 teaspoon ground black pepper

°1 tablespoon of cornstarch

°1 cup beef broth

°8 ounces sliced ​​provolone cheese, shredded (use 6 ounces if you don’t want it too cheesy)

°6 brioche hamburger buns


Note: Click on the times in the instructions to start the kitchen timer while cooking.

Add ground beef to a large cast iron skillet (it browns well) and brown until a deep brown crust appears before cracking down the meat.

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

– We lift the meat (you can leave the fat) and add the butter, onions, sweet peppers and mushrooms.

Allow to brown for 1-2 minutes before stirring, then allow to brown for another 1-2 minutes before stirring again.

Add the beef back to the skillet.

In a small cup, mix the beef broth with cornstarch

Add ketchup, Worcestershire sauce, salt, black pepper and broth/cornstarch mixture to skillet.

Cook until mixture is slightly runny (about 75% of mixture over liquid), 3-5 minutes.

Turn off the heat and add the provolone cheese.

Served on toasted brioche bread.

Enjoy !

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