Description
A homemade, creamy and cheesy twist on classic Hamburger Helper inspired by Philly cheesesteak, combining ground beef, veggies, pasta and cheese.
Ingredients
Units
Scale
- 1 lb lean ground beef
- 1 lb large elbow macaroni
- 2 Tbsp butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 8 oz brown mushrooms, minced
- 2 Tbsp ketchup
- 1 Tbsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1 Tbsp cornstarch
- 2 cups beef broth
- 8 oz provolone cheese slices, chopped
- 1/4 cup mozzarella cheese, shredded
Instructions
- Cook macaroni per package directions; drain (do not rinse).
- In a large skillet, brown ground beef until deep crust forms, breaking it partway through; remove and reserve fat.
- Add butter to skillet, then sauté onion, bell pepper, and mushrooms until softened, about 3–4 minutes.
- Return beef to skillet.
- In a small bowl, whisk beef broth and cornstarch.
- Add ketchup, Worcestershire, salt, pepper, and broth slurry; simmer until sauce thickens (3–5 minutes).
- Stir in cooked pasta until evenly coated.
- Remove from heat; stir in provolone slices until melted.
- Sprinkle mozzarella on top and let it melt before serving.
Notes
- For extra tomato flavor, add more ketchup or 2 Tbsp tomato paste.
- Omit mushrooms or peppers if preferred; increase onions instead.
- Use your favorite pasta shape; elbows hold sauce well.
- For a saucier dish, add 1 cup more beef broth and cornstarch.
- Brown beef until crusty—this mimics steak texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 452 kcal
- Sugar: 4 g
- Sodium: 762 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 65 mg