Cheesy Sloppy Joes (Print Version)
# Ingredients:
01 -
1 cup beef broth.
02 -
1 tablespoon cornstarch.
03 -
1/2 teaspoon fresh ground black pepper.
04 -
1/2 teaspoon Kosher salt.
05 -
1 tablespoon Worcestershire sauce.
06 -
2 tablespoons ketchup.
07 -
8 ounces brown mushrooms, minced.
08 -
1 small green bell pepper, diced.
09 -
1 small yellow onion, diced.
10 -
2 tablespoons butter.
11 -
1 pound lean ground beef.
12 -
8 ounces Provolone Cheese, sliced and chopped (use 6 oz for lighter cheese flavor).
13 -
6 brioche hamburger buns.
# Instructions:
01 -
Heat a cast iron pan and cook the ground beef. Let parts of the meat develop a dark crust—about half—before breaking it up.
02 -
Take the browned beef out of the pan and set it aside. Leave the juices behind in the skillet.
03 -
Melt the butter in the pan and toss in the diced mushrooms, peppers, and onions. Let them sit for a minute or two to brown, then stir and repeat until fully colored.
04 -
Add the cooked beef back into the pan.
05 -
In a small cup, combine the cornstarch with beef broth and mix until smooth.
06 -
Pour the broth mixture into the skillet along with ketchup, Worcestershire sauce, black pepper, and salt. Stir until everything is combined well.
07 -
Simmer the mixture for 3-5 minutes. It should be a little saucy with just enough liquid for about 25% of the ingredients to sit under it.
08 -
Turn off the stove and mix in the chopped cheese until melted.
09 -
Spoon the beef mix onto brioche buns that are lightly toasted.
# Notes:
01 -
It’s best when eaten right after cooking but can be refrigerated for 2 days in a sealed container.
02 -
Swap out Provolone with American cheese if you prefer something creamier.
03 -
Toppings like pickles or a dash of hot sauce make a nice addition.