This recipe pairs the comfort of the nostalgic sandwich, with a deep savory kick from mushrooms & steakhouse-style sauce! It is all blanketed with melty cheddar cheese & then piled high on tender buns!

Ingredients:

• 1 c. chicken broth
• 2 T. Montreal steak sauce
• 1 T Dijon mustard
• 1 lb. ground beef
• 2 T. butter
• 8 oz. mushrooms, thinly sliced
• 1 T. flour (or almond flour)
• 1 c. sharp cheddar cheese, shredded
• Sturdy burger buns that toast well

Directions:

1. In a medium-sized bowl whisk the chicken broth, steak sauce, Dijon mustard until well combined. Then set it aside to allow the flavors to marry.
2. Heat a large skillet over medium-high heat. Add the ground beef & cook for 7-8 minutes. Breaking up the beef while it cooks, until no pink remains. Drain off the extra fat & remove the beef from the skillet. Set aside.
3. Add the butter to the same skillet, along with the mushrooms & steak seasoning. Let these cook together for about 7-8 minutes, stirring occasionally, until the onions turn translucent & the mushrooms are deeply browned.
4. Sprinkle the flour (or almond flour) evenly over the vegetables. Stir & cook for 1-2 minutes. Until the flour darkens slightly & releases a nutty aroma.
5. Return the cooked beef to the skillet. Pour in the prepared broth & sauce mixture. Stir thoroughly & simmer on medium heat for 3-4 minutes until everything thickens into glorious sloppy joe filling.
6. Spoon about 1/3 of a cup of hot steakhouse beef mixture onto the base of each bun. Top with a generous tablespoon of shredded cheddar cheese so that it melts in place. Add the bun on top & serve immediately while it is piping hot!