Place the minced meat in a large cast iron pan (this browns very well) and fry until a dark brown crust forms before separating the meat.
Stir the minced meat and fry until a deep crust forms on about 50 percent of the meat.
Take out the meat (you can omit the fat) and add butter, onions, pepper and mushrooms.
Allow to brown for 1-2 minutes before stirring, then allow to brown for another 1-2 minutes before stirring again.
Put the meat back in the pan.In a small cup, stir together beef broth and cornstarch. Add ketchup, Worcestershire sauce, salt, black pepper and the beef broth and cornstarch mixture to the pan.
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Cook until mixture is slightly liquid (about 75% of mixture is liquid), 3 to 5 minutes.
Turn off the heat and add the provolone cheese.
Served on toasted brioche buns.
