° 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.