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    Philly Cheesesteak Hamburger Helper

    Source of Recipe


    List of Ingredients

    1 pound large elbow macaroni
    1 pound lean ground beef
    2 tablespoons butter
    1 small yellow onion diced
    1 small green bell pepper diced
    8 ounces brown mushrooms minced
    2 tablespoons ketchup
    1 tablespoon Worcestershire sauce
    1/2 teaspoon Kosher salt
    1/2 teaspoon fresh ground black pepper
    1 tablespoon cornstarch
    2 cups beef broth
    8 ounces Provolone Cheese Slices chopped
    1/4 cup mozzarella cheese shredded


    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.




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