Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 servings
Philly cheesesteak has been a big part of my life! And this recipe will make us forget all about the boxed type we used to have as kids. And I’m pretty sure you’ll love this creamy, cheesy cheesesteak pasta more!
Ingredients
2 tbsp butter
1 lb. large elbow macaroni
1 lb. lean ground beef
1 small yellow onion, diced
2 tbsp ketchup
1 tbsp Worcestershire sauce
1 small green bell pepper, diced
8 oz. brown mushrooms, minced
1 tbsp cornstarch
2 c. beef broth
1/4 c. mozzarella cheese, shredded
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, breaking the meat apart until a deep brown crust appears. Then, stir and cook further until a deep crust appears on the beef to about 50 percent or so.
Step 3: Set the beef aside, leaving the fat in the skillet.
Step 4: In the same skillet, add the butter, onions, bell peppers, and mushrooms. Cook for about 1 to 2 minutes, undisturbed. Then, stir and cook for an additional 1 to 2 minutes before stirring once more.
Step 5: Return the beef to the pan.
Step 6: Whisk the beef broth and cornstarch in a small cup until well-mixed.
Step 7: Next, add the ketchup to the skillet along with the Worcestershire sauce, salt, black pepper, and beef broth/cornstarch mixture. Continue to cook for another 3 to 5 minutes until the mixture is only a little liquid and 75 % of the mixture is above the liquid.
Step 8: To the pan, add the pasta and toss well.
Step 9: Turn the heat off and add the provolone cheese.
Step 10: before serving, top with mozzarella cheese.
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
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 small green bell pepper diced
- 8 oz. brown mushrooms minced
- 1 tbsp cornstarch
- 2 c. beef broth
- 1/4 c. mozzarella cheese shredded
- 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.
- To a large cast-iron skillet, cook the ground beef, breaking the meat apart until a deep brown crust appears. Then, stir and cook further until a deep crust appears on the beef to about 50 percent or so.
- Set the beef aside, leaving the fat in the skillet.
- In the same skillet, add the butter, onions, bell peppers, and mushrooms. Cook for about 1 to 2 minutes, undisturbed. Then, stir and cook for an additional 1 to 2 minutes before stirring once more.
- Return the beef to the pan.
- Whisk the beef broth and cornstarch in a small cup until well-mixed.
- Next, add the ketchup to the skillet along with the Worcestershire sauce, salt, black pepper, and beef broth/cornstarch mixture. Continue to cook for another 3 to 5 minutes until the mixture is only a little liquid and 75 % of the mixture is above the liquid.
- To the pan, add the pasta and toss well.
- Turn the heat off and add the provolone cheese.
- Before serving, top with mozzarella cheese.
