Philly Cheesesteak Hamburger Helper
User Reviews
4.8
Philly Cheesesteak Hamburger Helper
Description
This recipe starts by cooking large elbow macaroni until tender and draining it. Ground beef is browned in a skillet to develop a deep crust for flavor, then removed while the pan fat is used to sauté diced onions, green bell peppers, and minced mushrooms. The beef returns to the pan, and a mixture of beef broth and cornstarch is combined with ketchup, Worcestershire sauce, salt, and freshly ground black pepper to form a thickened sauce. Cooked pasta is incorporated carefully, and the heat is turned off before adding chopped provolone cheese to melt gently, finishing the dish with creamy texture and mild sharpness from the cheeses.
The result is a rich, creamy pasta with tender beef and vegetables, inspired by the classic Philly cheesesteak sandwich flavors. This balanced one-pan meal works well for casual dinners.
Ingredients
- 1 pound elbow macaroni large
- 1 pound ground beef lean
- 2 tablespoons butter
- 1 yellow onion diced, small
- 1 bell pepper diced, small green
- 8 ounces brown mushrooms minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh ground
- 1 tablespoon cornstarch
- 2 cups beef broth
- 8 ounces provolone cheese chopped, slices
- 1/4 cup mozzarella cheese shredded
Instructions
- Cook the large elbow macaroni according to the directions on the bag and drain (do not rinse).
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- In a small cup mix the beef broth and cornstarch together
- Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
- Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
- Add the pasta back to the pan and mix together gently.
- Turn off the heat, add in the provolone cheese.
- Top with mozzarella cheese before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 65mg | 22% |
| Sodium | 762mg | 32% |
| Potassium | 596mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 265mg | 27% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
