Ingredients
4tbspolive oil,divided
1cupmushrooms,sliced
1cupmushrooms,diced
2carrots,peeled and diced finely
1cupyellow onions,diced
1garlic clove,minced
1½lbsground beef
½tspkosher salt
¼tspcoarse ground black pepper
½tspthyme,dried
1tbspworcestershire sauce
1½cupsbeef broth
1tbspcornstarch
6brioche buns,toasted
6provolone cheese slices
Preparation
In a large skillet, add half the olive oil over medium-high heat and add the sliced mushrooms cooking them for 1 to 2 minutes on each side before removing to a plate.
Lower the heat to medium, add the rest of the olive oil along with the diced mushrooms, carrots, and onions then cook until well caramelized for about 8 to 10 minutes before removing and placing with the sliced mushrooms.
Raise the heat to medium-high again and add the beef to the pan letting it get a good sear before breaking it apart for about 2 to 3 minutes and continue cooking until the beef is fully cooked for 4 to 5 more minutes.
Add the salt, pepper, thyme, and vegetables back into the pan and stir together along with the garlic for about 1 minute.
In a measuring cup, whisk together the Worcestershire sauce, beef broth, and cornstarch before adding it to the pan and letting the sauce thicken for 2 to 3 minutes.
Serve on toasted buns with Provolone Cheese.
