Ingredients :
+FILLING
°1 tablespoon olive oil
°1 pound lean ground beef
°1 small onion, finely chopped
°1 green bell pepper, diced
°4 garlic cloves, minced
°1 cup sodium-reduced beef broth
°1 tablespoon cornstarch
°1 ½ teaspoons beef broth
°2 tablespoons ketchup
°2 tablespoons Worcestershire sauce
°1 teaspoon Dijon mustard
°1 C. tsp EACH dried oregano, dry parsley
°½ tsp EACH salt, pepper, dried basil, paprika
°3/4 cup freshly grated sharp cheddar cheese
+BREAD ROLL
°6 brioche hamburger buns
°softened butter or mayonnaise for brushing (optional)
°6 slices of provolone
*INSTRUCTIONS
Preheat oven 400 degrees F. Divide buns and place cut side up on large (15×21) baking sheet. Lightly brush cut sides with softened butter or mayonnaise (optional for crispier/tastier buns). Baking for 5 minutes to toast buns. In the meantime, you can continue the recipe:
Heat 1 tsp of olive oil in cast iron skillet on medium-high heat. Add beef, onions and peppers and cook until beef is browned and onions are soft, about 7 minutes. Adding garlic & sauté for 30 seconds.
In a liquid measuring cup (or small bowl), whisk together beef broth, cornstarch, and beef broth until smooth. Add to meat mixture followed by ketchup, Worcestershire sauce, Dijon and all seasonings.
Simmer gently over medium heat, stirring occasionally, until most of the liquid has been absorbed but the mixture is still a bit crispy, about 5 minutes.
Stir in sharp cheddar cheese until melted. Taste and season with salt, pepper, red pepper flakes to taste (I like more salt). Keep in mind that the flavors will be diluted with the cheese and the rolls.
Divide the mixture between the bottom toasted buns and top each with a slice of provolone cheese. Bake (leaving top and bottom cut side up) at 400 degrees F for 5 to 10 minutes or until cheese is completely melted. Garnish the sandwiches and serve immediately.
Enjoy !