Ingredients
Scale
For the Filling:
- 4 cloves garlic (chopped)
- 1 cup reduced sodium beef broth
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 teaspoon mustard
- 1 green pepper (diced)
- 1 onion (diced)
- 1 tablespoon cornstarch
- 2 tablespoons ketchup
- 1 1/2 teaspoons beef bouillon
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon red pepper flakes (you can add more for spice)
- 1/2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1 cup cheddar cheese
For the Buns:
- 6 slices provolone cheese
- 6 hamburger buns
- Butter or mayo (for brushing, optional)
Instructions
- Toast the buns: Start by preheating your oven to 400°F. Cut the hamburger buns in half, then brush a little butter or mayo on the insides. Lay them on a baking sheet and pop them in the oven for about 5 minutes. You’ll want them just golden and crisp, but not too brown. Trust me, this little step makes a big difference—it keeps the buns from getting too soggy later on.
- Brown the beef and sauté the veggies: While the buns are toasting, heat the olive oil in a large skillet over medium heat. Toss in your diced onion and green pepper, cooking until they start to soften. Add the ground beef and cook, stirring frequently, until the beef is browned all over. Don’t forget to season with a little salt and pepper as you go. Once the beef has changed color, add the chopped garlic and sauté it for a couple of minutes. (I’ve burned garlic more times than I’d like to admit, so just keep an eye on it!)
- Thicken the sauce: In a small bowl or cup, mix together the beef broth, cornstarch, and beef bouillon. Pour this mixture into the skillet with the beef and stir continuously. The cornstarch helps thicken everything up, so you’ll end up with a rich, hearty sauce. Next, stir in the ketchup, Worcestershire sauce, mustard, and the dried herbs and spices. Let everything simmer for about 5 to 7 minutes—just enough for the flavors to meld together.
- Add the cheddar: Once the beef mixture is looking thick and saucy, stir in the shredded cheddar cheese. This will melt into the filling and make it super creamy. If you want things extra cheesy, don’t be afraid to throw in a little more cheddar (I’ve definitely done that a time or two).
- Assemble the sandwiches: Take your toasted buns and spoon a generous helping of the beef mixture onto the bottom halves. Top each with a slice of Provolone cheese, then pop the buns back in the oven for about 10 minutes—just until the cheese is melted and bubbly. Place the top half of the buns on and serve immediately while everything’s still hot and gooey.
Notes
Got leftovers? Lucky you! Store the filling in an airtight container in the fridge for up to 3 days. When reheating, I recommend warming the beef mixture on the stove over low heat to prevent it from drying out. You can also reheat in the microwave, but add a splash of beef broth or water to keep it moist. For the buns, give them a quick toast in the oven or a warm-up in the toaster.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner