Heat olive oil in a wok/large skillet (I used my HexClad 14" Wok) over medium-high heat.
Add onions, bell peppers, and turkey. Cook until turkey is browned. Drain excess liquid.
Add garlic, and sauté another 30 seconds.
Add the seasonings, ketchup, Worcestershire, & Dijon mustard.
Pour in the bone broth. Add in the slurry & gently simmer over medium heat, stirring occasionally, until most of the liquid has been absorbed, but the mixture is still a little saucy.
Add the cheddar cheese & allow to melt. Season with salt, pepper, red pepper flakes to taste.
Divide mixture between 8 toasted buns and top each with a slice of provolone cheese.
Servings 8
Serving Size 1/4 lb meat
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.