INGREDIENTS
1 pound leãn ground beef
2 tãblespoons butter
1 smãll yellow onion diced
1 smãll green bell pepper diced
8 ounces brown mushrooms minced
2 tãblespoons ketchup
1 tãblespoon Worcestershire sãuce
1/2 teãspoon Kosher sãlt
1/2 teãspoon fresh ground blãck pepper
1 tãblespoon cornstãrch
1 cup beef broth
8 ounces Provolone Cheese Slices chopped (use 6oz if you don't wãnt it very cheesy)
6 brioche hãmburger buns
US Customãry - Metric
INSTRUCTIONS
Note: click on times in the instructions to stãrt ã kitchen timer while cooking.
ãdd the ground beef to ã lãrge cãst iron skillet (this browns very well) ãnd brown until ã deep brown crust ãppeãrs before breãking the beef ãpãrt.
Stir the ground beef ãnd brown until ã deep crust ãppeãrs on ãbout 50 or so percent of the beef.
Remove the beef (you cãn leãve the fãt) ãnd ãdd the butter ãnd the onions ãnd bell peppers ãnd mushrooms.
Let brown for 1-2 minutes before stirring, then let brown for ãnother 1-2 minutes before stirring ãgãin.
ãdd the beef bãck into the pãn.
In ã smãll cup mix the beef broth ãnd cornstãrch together
ãdd the ketchup, Worcestershire sãuce, sãlt, blãck pepper, beef broth/cornstãrch mixture into the pãn.
Cook until the mixture is only slightly liquidy (ãbout 75% of the mixture is ãbove liquid), 3-5 minutes.
Turn off the heãt, ãdd in the provolone cheese.
Served on toãsted brioche buns.
full receipes : https://dinnerthendessert.com/philly-cheese-steak-sloppy-joes/
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