Six brioche buns for hamburgers
Philly Cheese Steak Sloppy Joe Recipe Instructions
For optimal browning, cook the ground beef in a large cast-iron pan. Once a crust forms, break the meat apart.
While browning, tossing the ground meat until a thick crust forms on about half of it.
Once the meat has been removed (the fat may be saved), combine it with the butter, onions, bell peppers, and mushrooms.
Stir after 1–2 minutes of browning, then stir again after 1–2 minutes of browning.
Put the meat back into the skillet.
The cornstarch and beef broth should be combined in a small cup.
Pour the beef broth and cornstarch mixture into the pan. Season with salt, pepper, Worcestershire sauce, ketchup, and black pepper.
For three to five minutes, or when the mixture is just slightly liquid (within a range of 75–75% of the original volume), reduce heat to low.
After you’ve turned off the heat, stir in the provolone.
Blondes of toasted brioche served on top.
