½ tablespoon olive oil
½ tablespoon unsalted butter
1 large sweet or yellow onion, diced
¼ teaspoon salt
1 large green bell pepper, diced
3 cloves garlic, minced
4-ounces baby bella mushrooms, finely chopped
1 pound ground sirloin
1 teaspoon Stubb’s Steak Spice Rub
1/3 cup Stubb’s Sweet Black Pepper Anytime Sauce
1 cup beef broth
1 tablespoon cornstarch
8 slices provolone cheese
4 hamburger buns, for serving
Heat oil and butter in a large skillet over medium-high heat. Add onions and salt and cook, stirring occasionally, for 10-12 minutes or until soft and caramelized. Add bell peppers and cook for 3-4 minutes. Add garlic and mushrooms and cook, stirring occasionally, for an additional 3-4 minutes. Transfer cooked vegetables to a large bowl and set aside.
Return skillet to burner and increase heat to high. Add ground sirloin and cook, breaking up meat with a spoon or spatula, until meat is cooked through and no longer pink, about 5-6 minutes. Season meat with Stubb’s Steak Spice Rub. Add cooked vegetables to skillet with browned meat. Stir in Stubb’s Sweet Black Pepper Anytime Sauce and ¾ cup beef broth. Reduce heat to low and simmer for 3-4 minutes. Meanwhile stir cornstarch into remaining ¼ cup beef broth, stirring until cornstarch is dissolved. Stir cornstarch slurry into ground beef mixture. Simmer for an additional 5-8 minutes, or until sauce has thickened and sloppy joe mixture is heated through.
Taste and adjust seasonings, if needed. Serve sloppy joes on hamburger buns topped with provolone cheese.
This recipe was developed for Stubb’s by Heather Hunsaker, of Kitchen Concoctions. For more recipes by Heather, please visit her website at www.kitchen-concoctions.com.