* Ingredients

° 5 tsp butter
° 2 medium yellow-onions, thiinly sliced
° 1 egg
° 2 tsp Worcestershiire sauce, divided
° 2 1/2 c divided beef-broth
° 1 lean beef
° ⅓ c panko bread crumbs
° 2 teaspoons Italian seasoning
° 2 teaspoons garlic powder
° Salt and pepper to taste
° ⅓ cup flour
° 8 slices of provolone cheese
° cup shredded parmesan cheese

* Directions :

Melt butter in  skillet on-high heat. Add diced onion, 1 tablespoon Worcestershire sauce, and 1/2 cup beef broth to skillet and stir until onion is coated.
Continue to cook the onions, stirring occasionally, for 6-7 minutes, until soft and golden.
Meanwhile, in a large bowl add ground beef, eggs, 1 tablespoon Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
Use your hands or a large spoon to gently mix the meat mixture until everything is well combined.
Shape the meat mixture into 5 equal balls, flatten them into strips, and set them aside on a plate or cutting board.
As soon as the onions soften, move them to the side and add the pancakes to the pan.
Fry the pancakes for 4 minutes on each side, then remove to a plate.
Stir the onions in the skillet, then sprinkle the flour over the onions and cook, stirring constantly, for 1 minute.
Slowly pour the remaining beef broth into the skillet, stirring constantly, scraping any browned bits from the bottom of the pan.
Reduce the heat to medium-low, and add the pancakes back to the skillet.
Spread the cheese evenly over each pancake. Cover the pan and simmer for another 6-8 minutes until the cheese has melted, the broth is thick, and the meat is tender.

Enjoy !