Equipment
- Pan I like to use a Victoria Cast Iron Pan
- Chef Knife I like to use an 8” Renaissance Chef Knife
Ingredients
- 1 lb Ground Beef
- 1 tsp Salt
- ½ tsp Pepper
- 2 Tbsp Butter
- 1 Onion
- 1 Green Pepper
- ½ tsp Garlic Powder
- 1 Tbsp Worcestershire
- ½ tsp Red Pepper Flakes
- ½ C Beef Broth @kettleandfire
- 1 Tbsp Starch
- Provolone Cheese
- 4 Hamburger Buns
- 2 Tbsp Soft Butter For the buns
Instructions
- Finely dice the onion and green pepper.
- Heat up your pan and add the ground beef.
- Use a wooden spoon or spatula to break up the meat and season with the salt and pepper.
- Once the meat is cooked through, remove the beef (and the grease).
- Melt the butter, add in the onions and green pepper and cook until soft. Should be about 5 minutes.
- Add back the beef along with the red pepper flakes, garlic powder, and beef broth.½ C Beef Broth
- Bring to a simmer for a few minutes, then reduce the heat.
- Slowly add in the starch and continue to stir until the sauce thickens up to your preference.
- Add some cheese to the pan and as it melts, mix it all together.
- Halve your buns, spread on the butter, and toast them.
- Add a heaping pile of the meat mixture, another piece of cheese, and take a big bite!
- Enjoy!
Notes
GLUTEN FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal Gluten-Free. This one is an easy one. Make sure your Beef Broth is GF (it should be, otherwise you may want a different brand…). Use GF corn starch (or any other favorite starch), and swap out the bun/bread for your favorite GF option! We love Canyon Bakehouse!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!