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"Hunger is the best sauce in the world."--Cervantes

Philly Cheesesteak Hamburger Recipe

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This recipe for Philly Cheesesteak Hamburger is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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