1 tablespoon olive oil

1 pound lean ground beef

1 small yellow onion, diced

1 small green bell pepper, diced

8 ounces cremini mushrooms, chopped

2 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

1 tablespoon cornstarch

1 cup low-sodium beef broth

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

6 ounces provolone cheese, shredded

4 brioche hamburger buns, toasted

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 minutes. Drain off the excess fat.

Add the onion, bell pepper, mushrooms, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

In a small bowl, whisk together the Worcestershire sauce, ketchup, cornstarch, and beef broth until smooth. Pour into the skillet and stir to combine. Bring to a simmer and cook until thickened, about 2 minutes.

Season with salt and pepper. Reduce the heat to low and stir in the shredded provolone until melted.

Serve the mixture on toasted brioche buns. Enjoy immediately.

*found recipe on https://insanelygoodrecipes.com/