YUMMY COLLAB FEAT. PHILLY CHEESESTEAK x SLOPPY JOE

I love to pair this with a brioche bun ( Obsessed with the Trader Joe’s one) and an easy bagged salad or steamed broccoli for busy nights! Also could pair well with sweet potato fries if looking for additional carbohydrates outside of bun.

Servings: 5

Ingredients

• 1 tablespoon olive oil

• 1 pound lean ground chicken, turkey, or beef

• 1 cup diced yellow onion

• 1 cup diced bell pepper

• 8 ounces cremini mushrooms, sliced thin

• 1 1/2 teaspoons Italian seasoning

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and fresh ground black pepper to taste

• 1 tablespoon worcestershire sauce

• 1 cup low sodium chicken broth

• 1 teaspoon cornstarch

• 1 cup shredded provolone cheese

• 5 buns, toasted

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. When hot, swirl to coat the bottom of the pan. Add the ground chicken to the skillet and use a wooden spoon or potato masher to crumble it.

2. Add in the onion, pepper, and mushrooms and season everything with salt and pepper. Cook until the meat is cooked through and the vegetables have softened slightly, about 5-6 minutes. Drain off any excess liquid.

3. Add in the Italian seasoning, garlic powder, smoked paprika, and worcestershire and stir everything together. Whisk the cornstarch into the chicken broth until it dissolves and pour it in with the meat mixture. Stir and bring to a gentle boil.

4. Cover the skillet with a lid and lower the heat to medium-low and let it simmer for 15 minutes. Top with the provolone cheese and cover with the lid again. Cook for another minute or until the cheese is melted.