Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 servings
Forget all about the boxed type and enjoy this homemade Philly Cheesesteak Hamburger Helper. It’s super delicious, creamy, and cheesy. My kids are obsessed! Plus, this easy recipe is easily modifiable. Feel free to add ketchup or 2 tbsp tomato paste if you want something more tomato-ey. If you desire, omit the bell peppers and mushrooms and simply double up on the onions. You can even use your favorite pasta! For saucier pasta, just add a cup of beef broth and cornstarch.
Ingredients
2 tbsp butter
1 lb. large elbow macaroni
1 lb. lean ground beef
1 small yellow onion, diced
8 oz. brown mushrooms, minced
2 tbsp ketchup
1 small green bell pepper, diced
1 tbsp Worcestershire sauce
1/4 c. mozzarella cheese, shredded
1 tbsp cornstarch
2 c. beef broth
8 oz. Provolone Cheese Slices chopped
1/2 tsp Kosher salt
1/2 tsp fresh ground black pepper
How to make Philly Cheesesteak Hamburger Helper
Step 1: Following the package directions, cook the large elbow macaroni. Drain when done, but do not rinse.
Step 2: To a large cast-iron skillet, cook the ground beef until a deep brown crust appears. Then, stir the beef and continue to cook until about 50 percent of the beef has a deep crust.
Step 3: Set the beef aside, leaving the fat in the skillet.
Step 4: In the now-empty skillet, melt the butter. Toss in the onions, bell peppers, and mushrooms. Cook for about 1 to 2 minutes. Stir and continue to cook for an additional 1 to 2 minutes. Then, stir again.
Step 5: Return the beef to the pan.
Step 6: Whisk the beef broth and cornstarch in a small cup.
Step 7: Into the pan, add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth/cornstarch mixture. Cook for another 3 to 5 minutes or until the mixture is slightly liquidy.
Step 8: Toss in the pasta. Turn the heat off and add the provolone cheese.
Step 9: Before serving, sprinkle the shredded mozzarella cheese on top. Enjoy!
Nutrition Facts:
Calories: 452 kcal | Carbohydrates: 49g | Protein: 29g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 65mg | Sodium: 762mg | Potassium: 596mg | Fiber: 3g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 13.4mg | Calcium: 265mg | Iron: 2.6mg
Philly Cheesesteak Hamburger Helper
Ingredients
- 2 tbsp butter
- 1 lb. large elbow macaroni
- 1 lb. lean ground beef
- 1 small yellow onion diced
- 8 oz. brown mushrooms minced
- 2 tbsp ketchup
- 1 small green bell pepper diced
- 1 tbsp Worcestershire sauce
- 1/4 c. mozzarella cheese shredded
- 1 tbsp cornstarch
- 2 c. beef broth
- 8 oz. Provolone Cheese Slices chopped
- 1/2 tsp Kosher salt
- 1/2 tsp fresh ground black pepper
Instructions
- Following the package directions, cook the large elbow macaroni. Drain when done, but do not rinse.
- In a large cast-iron skillet, cook the ground beef until a deep brown crust appears. Then, stir the beef and continue to cook until about 50 percent of the beef has a deep crust.
- Set the beef aside, leaving the fat in the skillet.
- In the now-empty skillet, melt the butter. Toss in the onions, bell peppers, and mushrooms. Cook for about 1 to 2 minutes. Stir and continue to cook for an additional 1 to 2 minutes. Then, stir again.
- Return the beef to the pan.
- Whisk the beef broth and cornstarch in a small cup.
- Into the pan, add the ketchup, Worcestershire sauce, salt, black pepper, and beef broth/cornstarch mixture. Cook for another 3 to 5 minutes or until the mixture is slightly liquidy.
- Toss in the pasta. Turn the heat off and add the provolone cheese.
- Before serving, sprinkle the shredded mozzarella cheese on top. Enjoy!
