Ingredients:
- 1.5 lbs Lean Ground Beef
- 1/4 cup Low Sodium Beef Broth
- 2 Tbsp Worcestershire Sauce
- 1 Large Onion – chopped
- 3 Green Bell Peppers – chopped
- 8 oz Mushrooms – sliced
- 3 Garlic Gloves – minced
- 1 tsp Olive Oil
- 4 Slices Provolone Cheese
- salt and pepper to taste
Directions:
- Preheat oven to 400 degrees.
- Chop green peppers and onion and slice the mushrooms.
- Place vegetables on a sheet pan with 1 tsp olive oil and mix well. Lightly season with salt and pepper. Roasted vegetables for 10-15 minutes.
- Crumble and brown the ground beef in a large nonstick skillet.
- Add garlic and cook for 30 seconds.
- Drain the excess fat from the skillet.
- Stir in beef broth and worcestershire sauce. Continue cooking on medium heat until liquid is mostly absorbed. Salt and pepper beef to taste.
- Turn heat off and arrange cheese slices over the ground beef – cover the skillet and allow cheese to melt.
- When the vegetables are done, divide veggie mixture into 4 servings. Top with beef divided equally.