Ground Beef Cheesesteak Bowls with Vegetables
Roasted vegetables topped with ground beef cooked in broth and Worcestershire sauce, finished with one provolone slice per bowl.
Ingredients
For the beef mixture
- 1 pound lean ground beef keep refrigerated before cooking
- ½ cup low-sodium beef broth Can substitute with chicken broth.
- 1-2 tablespoons Worcestershire sauce Adjust to taste.
- to taste Salt and pepper Season as preferred.
For the vegetables and cheese
- 2 medium onions Sliced.
- 3 medium green bell peppers Sliced.
- 5-6 mushrooms medium mushrooms, thinly sliced
- 1 teaspoon olive oil for lightly coating thin vegetable slices on a lined pan
- 4 slices provolone cheese Melt for topping.
Instructions
- Set the oven to 400°F. Thinly slice onions, peppers, and mushrooms, lightly toss with the teaspoon oil, and spread over a lined wide pan or two pans.
- Roast 20–25 minutes, turning once, until the vegetable slices are tender and lightly browned.
- Meanwhile crumble and brown the pound of beef in a nonstick skillet. Verify 160°F and drain excess fat.
- Pour in broth and 1 tablespoon Worcestershire sauce. Reduce uncovered to a moist coating; taste and add more sauce only within the listed range if wanted.
- Arrange the meat in four sections, top each with a provolone slice, and cover over low heat until melted. Divide vegetables into four bowls and add the cheese-topped beef.
Notes
Thinly slice the vegetables and use a wide pan. Roast 20–25 minutes while browning beef to 160°F. Reduce broth before melting four cheese slices. The included base is vegetables; rice or bread is separate.