Ingredients

• 1 lb lean ground beef
• 2 tbsp butter
• 1 small yellow onion, diced
• 1 small green bell pepper, diced
• 8 oz brown mushrooms, minced
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1/2 tsp Kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp cornstarch
• 1 cup beef stock
• 8 oz Provolone cheese slices, chopped
• 6 brioche hamburger buns

Directions

• Heat a large skillet over medium-high heat. Add the ground beef and cook for 3-4 minutes until a deep brown crust forms. Break apart the beef and cook until 50% of it develops a crust. Remove the beef, leaving the rendered fat in the skillet.
• Add butter to the skillet, followed by onions, bell peppers, and mushrooms. Let them brown undisturbed for 1-2 minutes, stir, and cook for an additional 1-2 minutes until caramelized.
• Return the beef to the skillet with the vegetables.
• In a small cup, whisk beef stock and cornstarch until smooth. Pour this mixture into the skillet with ketchup, Worcestershire sauce, salt, and pepper. Stir and let cook for 3-5 minutes until thickened and most of the liquid is absorbed.
• Turn off the heat and stir in the chopped Provolone cheese. Mix until fully melted, creating a gooey, cheesy sauce.
• Load the mixture onto toasted brioche hamburger buns. Serve hot

Notes

• 3-27-25
• I used sliced Provolone and didn't chop it and the cheese slice over the sloppy joes.

Photos