
How To Make Philly Cheesesteak Hamburger Helper
This cheesesteak hamburger helper is a delicious, creamy upgrade to the boxed pasta. It’s made with mushrooms and bell peppers and topped with mozzarella.
Serves:
Ingredients
- 1lblarge elbow macaroni
- 1lblean ground beef
- 2tbspbutter
- 1small yellow onion,diced
- 1small green bell pepper,diced
- 8ozbrown mushrooms,minced
- 2tbspketchup
- 1tbspWorcestershire sauce
- ½tspkosher salt
- ½tspfresh ground black pepper
- 1tbspcornstarch
- 2cupsbeef broth
- 8ozprovolone cheese slices,chopped
- ¼cupmozzarella cheese,shredded
Instructions
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Cook the large elbow macaroni according to the directions on the bag and drain. Do not rinse.
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Add the ground beef to a large cast-iron skillet and brown until a deep brown crust appears before breaking the beef apart.
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Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
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Remove the beef, leaving the fat if desired, and add the butter and the onions and bell peppers and mushrooms.
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Let brown for 1 to 2 minutes before stirring, then let brown for another 1 to 2 minutes before stirring again.
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Add the beef back into the pan.
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In a small cup mix the beef broth and cornstarch together
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Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
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Cook for 3 to 5 minutes until the mixture is only slightly liquidy (about 75% of the mixture is above liquid).
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Add the pasta back to the pan and mix together gently.
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Turn off the heat, add in the provolone cheese.
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Top with mozzarella cheese before serving.
Nutrition
- Calories: 534.76kcal
- Fat: 24.74g
- Saturated Fat: 12.42g
- Trans Fat: 0.79g
- Monounsaturated Fat: 8.56g
- Polyunsaturated Fat: 1.03g
- Carbohydrates: 48.94g
- Fiber: 2.36g
- Sugar: 4.28g
- Protein: 28.30g
- Cholesterol: 74.68mg
- Sodium: 621.66mg
- Calcium: 300.62mg
- Potassium: 623.96mg
- Iron: 2.48mg
- Vitamin A: 112.38µg
- Vitamin C: 8.54mg
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