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Preheat oven to 400F for toasting the buns. Dump the ground beef into a large saute pan over medium-high heat. Add the diced onions and diced peppers to the pan and stir well. Crumble the ground beef well as it cooks. Once the ground beef is fully cooked, drain the grease from the pan.
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Season the beef and veggie mixture with all of the dry seasonings, sauté for 5 minutes. Then add the A1 sauce and sauté for another 5 minutes. In a bowl, add the canned soup, the cheese sauce and 1 cup of hot water. Whisk until smooth.
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Saute until tender, about 5-6 minutes. Stir in ground beef, garlic powder, Worcestershire sauce, and beef stock. Add cornstarch and stir for 1-2 minutes, until dissolved. Turn heat down to low and place sliced cheese over mixture in skillet. Let cheese melt and spoon meat and cheese onto each roll. Enjoy!!
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Brown the ground beef in heavy skillet (I use cast iron and I also like the ground beef to get a bit crunchy.not all of it just a few crumbles) Add in the onions, peppers, mushrooms and garlic. Simmer letting the flavors meld together. Add in the brown sugar, ketchup and Worcestershire sauce. Just before serving add in the cheese whiz right.
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Sloppy Joe Grilled Cheese Casserole. Preheat oven to 375 degrees. Make Sloppy Joe mixture according to recipe. Set aside. Butter 12 slices Texas Toast bread. Place half the slices of bread in the bottom of a 9×13 casserole dish, butter side down. Cover bread slices with shredded cheddar cheese (or cheese of choice).
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Instructions. Preheat a griddle or skillet over medium heat. Butter one side of each piece of bread. Place one slice of bread into the skillet, butter side down. Top the bread slice with one slice of cheese. Scoop about 1/6th of the Sloppy Joe meat mixture evenly over the top of the cheese.
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Place a strainer over a large heat-resistant bowl and strain the beef. Set the beef aside. Add two tablespoons of the beef fat and butter to the skillet. Add the chopped onions, green pepper and mushrooms. Cook, over medium heat, for 1-2 minutes then stir. Cook another 2 minutes until vegetables are just tender.
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Add ground beef and cook, stirring and breaking up meat, until no longer pink, 6 to 8 minutes. Drain fat. Step 2 Return beef mixture to skillet over medium heat and stir in ketchup, garlic, brown.
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Instructions. Brown and crumble the ground beef in a medium skillet until no longer pink. Drain if necessary. Add the onions, green pepper, brown sugar, mustard, vinegar, salt, and ketchup, and simmer for 20-30 minutes or until the sauce reaches your desired consistency. The sauce will thicken more the longer it cooks.
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In a large skillet or braiser, heat olive oil over medium high and once hot, add peppers and onions and saute for two minutes. Add ground beef, salt, pepper, garlic powder and pepper flakes and cook beef to brown. Do not drain. Add water, shredded cheddar and cut up American and reduce heat to medium. Stir and cook.
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Drain and discard any fat. Add the meat mixture to the slow cooker. In a small bowl combine your cornstarch, beef broth, Worcestershire sauce, salt, and black pepper. Add the broth mixture to the slow cooker and stir to combine. Cook on low for 4 to 5 hours. 15 minutes before serving add the cheese to the slow cooker.
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Add garlic powder, worcestershire sauce, and beef broth, scraping the bottom of the pan as you incorporate your ingredients. Cook for about a minute. Add cornstarch and stir until dissolved, about a minute. This thickens the beef broth to create a sauce. If beef looks dry, add 1-2 tablespoons of water.
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Use 1 ½ teaspoons of beef bouillon, better than bouillon, or granulated beef bouillon. If using cubes, use 1 1/2; crush and add directly to the sauce - don't dissolve in water first. Turkey: Feel free to replace the lean ground beef with lean ground turkey or ground chicken.
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Transfer the mixture to a large 7 to 8-quart slow cooker and add the tomato sauce, ketchup, BBQ sauce, brown sugar, vinegar, Worcestershire, salt, pepper, optional jalapenos, stir and cook on high for 4 hours or on low for 6 hours. After slow cooking for 4 to 6 hours, if desired stir in shredded cheese until it melts.
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Melt the butter in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring occasionally, until softened and starting to caramelize in some spots, 6 to 7 minutes. Add.
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Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan. In a small cup mix the beef broth and cornstarch together. Add the ketchup, Worcestershire sauce, salt.
