A little bit of prep goes a long way for saving time and developing enormous flavor. You’ll love that you can make a stovetop recipe in your Crock Pot hours before dinner, leaving plenty of family time in the evenings!
In a medium skillet, brown the ground beef with salt and pepper until it is mostly done and is no longer in big chunks. (Don’t worry if there is still some pink, it will cook more in the Crock Pot). Drain on a paper towel lined plate.
Dice the pepper, onion, and mushrooms.
Put the ground beef, pepper, onion, mushrooms, beef broth, Worcestershire sauce, garlic, seasoning, and mustard in the Crock Pot. Stir well. Place lid on and cook on low for 6-8 hours or high for 3-4 hours.
During the last 30 minutes of cooking, stir together the cornstarch and water in a small bowl then add to the Crock Pot. Stir well and cover to allow to thicken.
A few minutes before serving, place the cheese slices on top of the meat mixture in the Crock Pot. Cover and allow to melt. Once melted, stir well until incorporated.
Serve on buns, and enjoy!
You can swap out the provolone for swiss, havarti, or any other mild cheese on hand!