Philly Cheesesteak Hamburger Helper
adapted from Dinner Then Dessert
- 1 pound ground beef
- 1 large sweet onion, diced
- 1 large green bell pepper, diced
- 8 ounces brown mushrooms, chopped
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 4 cups beef or chicken broth
- 8 ounces elbow macaroni
- 4 ounces provolone cheese slices, chopped (or 4 ounces shredded)
- 2 tablespoons minced parsley, for garnish
Add the ground beef to a large deep skillet over medium high heat. Cook until a brown crust appears before breaking the beef apart. Saute until no longer pink.
Add the onions, bell peppers, and mushrooms. Cook for 4-5 minutes, stirring periodically, until the vegetables are soft and the mushrooms have released their liquid.
Add the broth, ketchup, Worcestershire sauce, salt, and black pepper to the pan and stir to combine. Bring to a boil over medium heat, then add macaroni. Cover with a tight fitting lid and cook for 5-7 minutes or until noodles are just barely al dente (do not overcook), stirring once to make sure nothing is sticking. Remove cover, reduce heat to medium low and let simmer for another 5 minutes to thicken before serving. Turn off the heat, add in the provolone cheese and stir until melted and well combined. Garnish with minced parsley. Serve.
Just adding to my Helper meal repertoire! I never thought I would have so many homemade versions of the boxed meals Steve and I subsisted on throughout our early life, but here we are. This one might actually be my favorite. Creamy, savory, and the glorious taste of philly cheesesteak in a simple one-pot. Will make again and again.
Other Homemade Helper Recipes:
- Cheeseburger Macaroni Hamburger Helper
- Chili Macaroni Hamburger Helper
- Creamy Pasta Tuna Helper
- Stroganoff Hamburger Helper