Mushroom Provolone Sloppy Joes
Lean beef, onion, pepper, and minced mushrooms in a glossy broth sauce with melted provolone on toasted brioche buns.
Equipment
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 2 tbsp butter plus 1 tbsp for toasting the buns
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 8 oz brown mushrooms minced
- 2 tbsp ketchup
- 1 cup low sodium beef broth
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
- 8 oz provolone cheese chopped or shredded
- 6 brioche hamburger buns toasted
Instructions
Cooking
- Brown the beef. Cook in a hot skillet until browned, then move to a plate. The beef should reach 160 degrees F.
- Cook the vegetables. Melt 2 tablespoons butter and cook the onion, pepper, and mushrooms 8 to 10 minutes until browned and the liquid cooks off.
- Thicken the sauce. Whisk the broth, cornstarch, ketchup, salt, and pepper, pour over the vegetables, and simmer 3 to 5 minutes.
- Combine and melt. Stir the beef back in, turn off the heat, and stir in the provolone until melted.
- Toast the buns. Butter the buns and toast until golden.
- Serve. Fill the buns with the cheesy beef mixture.
Notes
Substitutions: Use white American or mild cheddar for provolone, or ground turkey cooked to 165 degrees F.
Tips: Mince the mushrooms very fine and cook off the moisture. Melt the cheese off the heat.
Storage: Refrigerate the filling 2 to 3 days and reheat to 165 degrees F.