½cupbeef or chicken stock or broth(plus ½ cup more liquid if using the instant pot)
6slicesprovolone cheese
4buns
Instructions
Slow Cooker Method:
Add uncooked meat, onions, and peppers to the slow cooker. Cover and cook on low for 3 - 4 hours or high for 2 - 3 hours, until meat is cooked through. Use a spatula to break cooked meat up into small crumbles.
Alternately, you can cook the meat, peppers, and onions in a skillet on the stove top and then add it to the slow cooker.
In a medium sized bowl, whisk together Worcestershire sauce, stock, and corn starch. Pour over cooked/crumbled meat and stir. Cover and continue to cook for 1 hour, until ingredients are heated through.
Right before serving, add cheese and stir until melted and well mixed. Serve on buns or over your favorite starch like baked potatoes, mashed, potatoes, or rice.
Instant Pot Method:
Cook meat, onions, and peppers in instant pot on sauté mode until meat is browned.
While meat is cooking, whisk together Worcestershire sauce, stock, and corn starch in a medium sized bowl.
When meat is browned, turn off saute mode and pour liquid mixture over meat; stir. Add the extra half cup of liquid (water or stock). Cover and set to sealing. Cook on high pressure for 1 minute, then do a careful quick release.
While mixture is hot, add cheese and stir until melted and well mixed. Serve on buns or over your favorite starch like baked potatoes, mashed, potatoes, or rice.
Stove Top Method:
In a large lidded heavy bottom pan or pot, cook meat, onions, and peppers in a skillet over medium heat until meat is browned.
In a medium sized bowl, whisk together Worcestershire sauce, stock, and corn starch. Pour over meat; stir. Cover and cook 2 - 3 more minutes until ingredients are heated through and flavors are melded.
Right before serving, add cheese and stir until melted and incorporated throughout. Serve on buns or over your favorite starch like baked potatoes, mashed, potatoes, or rice.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns.
Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.
If using an instant pot that is larger than 6 quarts, double the amount of liquid.