Philly Cheesesteak Hamburger Helper

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 8 servings

This Philly Cheesesteak Hamburger Helper is my family’s favorite! Cheesy, creamy, and extremely delicious! This recipe will make you forget the boxed type! I also love the versatility of this recipe. To make the flavor and texture more like a steak, you can keep the beef chunkier and brown.

Ingredients

1 lb lean ground beef

2 tbsp butter

1 small yellow onion, diced

1 small green bell pepper, diced

1 lb large elbow macaroni

8 oz. brown mushrooms, minced

1 tbsp Worcestershire sauce

1 tbsp cornstarch

2 c. beef broth

2 tbsp ketchup

8 oz. Provolone Cheese Slices chopped

¼ c. mozzarella cheese, shredded

½ tsp Kosher salt

½ tsp fresh ground black pepper

How to make Philly Cheesesteak Hamburger Helper

Step 1: Following the package directions, cook the elbow macaroni. Drain when done but do not rinse.

Step 2: Into a large cast-iron skillet, cook the ground beef until a deep brown crust forms. Then, break the beef apart and continue to cook until brown and 50% or so of the beef forms a deep crust.

Step 3: Set the beef aside, leaving the fat in the skillet. In the now-empty skillet, add the butter, onions, bell pepper, and mushrooms. Cook for about 1 to 2 minutes undisturbed. Stir and cook for additional 1 to 2 minutes before stirring again.

Step 4: Return the beef to the pan.

Step 5: Whisk the beef broth and cornstarch in a small cup until well blended.

Step 6: Into the pan, add the ketchup along with the Worcestershire sauce, salt, black pepper, and beef broth/cornstarch mixture. Cook for another 3 to 5 minutes until the mixture is a little liquidy (around 75% of the mixture is above the liquid).

Step 7: Gently toss in the pasta.

Step 8: Turn the heat off and immediately add the provolone cheese.

Step 9: Before serving, sprinkle the dish with the shredded mozzarella cheese. Enjoy!

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