Ingredients

The following ingredients have 4 Servings
  • 1 pound ground beef (I use 80/20, lean/fat ratio)
  • 2 tablespoons butter
  • 1 medium yellow onion (diced)
  • 1 green bell pepper (stems & seed removed, diced)
  • ½ pound brown mushrooms (minced)
  • 1 tablespoon cornstarch
  • 1 cup beef broth
  • 1 teaspoon cider vinegar
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire Sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes (optional)
  • 2-4 tablespoons Velveeta
  • 4-8 slices Provolone cheese (depending how cheesy you want)
  • 6 ciabatta rolls

Instruction

  • In a large cast iron skillet, place the ground beef and cook, over medium-high heat, until the crust is seared to a dark brown. Stir the beef and continue cooking it until about 50% of the beef is seared. Place a strainer over a large heat-resistant bowl and strain the beef. Set the beef aside.
  • Add two tablespoons of the beef fat and butter to the skillet. Add the chopped onions, green pepper and mushrooms. Cook, over medium heat, for 1-2 minutes then stir. Cook another 2 minutes until vegetables are just tender.
  • Add the beef to the vegetables and stir.
  • In a small mixing bowl, whisk together the cornstarch and beef broth.
  • Add the beef broth mixture, cider vinegar, ketchup, Worcestershire Sauce, salt, pepper and red pepper flakes to the beef/vegetable mixture.
  • Bring to a boil, over medium-high heat. Reduce heat to low and simmer until the mixture has thickened, 5-10 minutes.
  • Heat oven to broil and while the mixture thickens; butter and toast the insides of the buns. Place the buns, buttered side up, on a foil-lined cooking sheet and broil the insides of buns until golden brown. Transfer the buns to a cooling rack.
  • When the beef mixture has thickened, remove from the heat add the processed cheese. Mix until the cheese has incorporated. Season to taste, if needed.
  • Remove the top buns from the cooking sheet.
  • Place a large scoop of the meat mixture on top of each bottom bun and cover with 1-2 slices of Provolone cheese. Broil the sloppy Joes just until the cheese melts and transfer the tray to a cooling rack.
  • Replace the top buns and serve.
  • Enjoy!