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Place a large non-stick skillet over medium-high heat and once hot add the bacon slices to the pan. Cook until crispy. Remove and set aside.
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Drain grease, leaving in only about 2 tablespoons.
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Add the ground beef, and cook unmoved for 4 minutes, browning it until a deep brown crust appears on the bottom. Break it with a wooden spoon and continue cooking until no longer pink. Drain the fat.
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Add the onion and green bell pepper to the pan and cook for 1 minute. Add garlic and cook for 30 seconds.
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Chop half of the bacon and add it back to the pan.
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Add salt, ground black pepper, paprika, tomato sauce, Worcestershire sauce and stir to combine.
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In a small bowl combine beef broth and cornstarch, until cornstarch is dissolved. Add the mixture to the pan.
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Cook until the mixture is just slightly liquidy, for about 5-7 minutes.
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Turn off the heat, stir in the cheese and fold into the meat until just melted.
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Served on hamburger buns topped with provolone cheese, bacon, ketchup, and mustard.