1 pound lean ground beef
1/2 cup lower sodium beef broth
1-2 Tablespoons worcestershire sauce
2 medium onions
3 green bell peppers
5-6 mushrooms halved
1 teaspoon olive oil
4 slices provolone cheese
salt and pepper as desired
Brown the ground beef in a skillet.
Drain excess fat from skillet and add broth and Worcestershire sauce to beef.
Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.
Turn heat off and arrange cheese slices over ground beef - cover pan and allow cheese to melt.
Cut peppers and onions into large pieces and place in a medium bowl. Add mushrooms and toss with 1 teaspoon olive oil and sprinkle with salt and pepper as desired.
Grill veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400 degree oven for 10-15 minutes until crisp tender)
Divide veggie mixture between 4 bowls. Top with beef divided equally among bowls.
Yield: 4 servings
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