Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 servings
This creamy, gooey cheesesteak pasta will turn your whole world upside down! Super delicious and perfect for everyone.
Ingredients
1 lb large elbow macaroni
1 lb lean ground beef
2 tbsp butter
1 small yellow onion diced
1 small green bell pepper diced
8 oz brown mushrooms minced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
1 tbsp cornstarch
2 c beef broth
8 oz Provolone Cheese Slices chopped
1/4 c mozzarella cheese shredded
How to make Philly Cheesesteak Hamburger Helper
Step 1: Prepare the elbow macaroni following the package directions. Drain and set aside.
Step 2: In a large cast-iron skillet, cook the ground beef, breaking them apart once a deep brown crust appears.
Step 3: Remove the beef from the pan and set aside.
Step 4: Add butter into the same skillet and saute the onions, bell peppers, and mushrooms for about a minute or two. Stir and continue to cook for a minute or two more until brown.
Step 5: Then, place the cooked beef back into the skillet.
Step 6: Mix the beef broth with cornstarch in a small cup.
Step 7: Into the pan with the beef add the ketchup, Worcestershire sauce, salt, black pepper, and the beef broth and cornstarch mixture.
Step 8: Continue to cook for another 3 to 5 minutes or until the mixture is a bit liquidy.
Step 9: Add the pasta into the pan and toss to coat.
Step 10: Turn the heat off and add the provolone cheese.
Step 11: Before serving, sprinkle with mozzarella cheese.
Nutrition Facts:
Yield: 8 servings, Amount per serving: 452 calories, Calories: 452g, Carbohydrates: 49g, Protein: 29g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 65mg, Sodium: 762mg, Potassium: 596mg, Fiber: 3g, Sugar: 4g, Vitamin A: 435g, Vitamin C: 13.4g, Calcium: 265g, Iron: 2.6g
Ingredients
- 1 lb large elbow macaroni
- 1 lb lean ground beef
- 2 tbsp butter
- 1 small yellow onion diced
- 1 small green bell pepper diced
- 8 oz brown mushrooms minced
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1/2 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
- 1 tbsp cornstarch
- 2 c beef broth
- 8 oz Provolone Cheese Slices chopped
- 1/4 c mozzarella cheese shredded
Instructions
Step 1: Prepare the elbow macaroni following the package directions. Drain and set aside.
Step 2: In a large cast-iron skillet, cook the ground beef, breaking them apart once a deep brown crust appears.
Step 3: Remove the beef from the pan and set aside.
Step 4: Add butter into the same skillet and saute the onions, bell peppers, and mushrooms for about a minute or two. Stir and continue to cook for a minute or two more until brown.
Step 5: Then, place the cooked beef back into the skillet.
Step 6: Mix the beef broth with cornstarch in a small cup.
Step 7: Into the pan with the beef add the ketchup, Worcestershire sauce, salt, black pepper, and the beef broth and cornstarch mixture.
Step 8: Continue to cook for another 3 to 5 minutes or until the mixture is a bit liquidy.
Step 9: Add the pasta into the pan and toss to coat.
Step 10: Turn the heat off and add the provolone cheese.
Step 11: Before serving, sprinkle with mozzarella cheese.
