These have the flavor of our favorite restaurant cheese steaks (from PepperJax), but with the simplicity of ground beef and other kitchen staples that make this dish as easy and economical as it is delicious.
Melt butter in a large pot over medium heat. Add onion and bell pepper; saute until soft, 5 to 7 minutes. Add ground beef, garlic, salt, and 1 teaspoon pepper. Cook and stir until beef is browned and crumbly, 7 to 8 minutes. Drain and discard grease.
Add broth, steak sauce, Worcestershire sauce, jalapeno peppers and juice, and 1/2 teaspoon Creole seasoning; stir to combine, then bring to a boil. Reduce heat and simmer for 5 minutes.
Meanwhile, mix cornstarch and water together in a small bowl.
Add cornstarch slurry to beef mixture and cook to desired consistency, 1 to 2 minutes. Taste and add additional Creole seasoning and pepper if needed. Turn off heat.
Melt 1 slice of provolone cheese on top of the meat. Scoop the meat from under the provolone and place on a toasted bun. Repeat with remaining cheese and buns and serve immediately.
Per Serving: 546 calories; protein 32.6g; carbohydrates 32.7g; fat 31.7g; cholesterol 96.8mg; sodium 1319.9mg.