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.

Drain grease, leaving in only about 2 tablespoons.

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.

Add the onion and green bell pepper to the pan and cook for 1 minute. Add garlic and cook for 30 seconds.

Chop half of the bacon and add it back to the pan.

Add salt, ground black pepper, paprika, tomato sauce, Worcestershire sauce and stir to combine.

In a small bowl combine beef broth and cornstarch, until cornstarch is dissolved. Add the mixture to the pan.

Cook until the mixture is just slightly liquidy, for about 5-7 minutes.

Turn off the heat, stir in the cheese and fold into the meat until just melted.

Served on hamburger buns topped with provolone cheese, bacon, ketchup, and mustard.