Who doesn’t love a classic Philly cheesesteak sandwich? Now you can enjoy the unmistakable flavor of this iconic dish in an easy-to-make pasta dinner! In this article, we’ll show you how to make a delicious Philly Cheesesteak Hamburger Helper that will quickly become a family favorite. So grab your ingredients and get ready for some cheesy goodness!
This Philly Cheesesteak Hamburger Helper is the perfect way to get your cheesesteak fix without having to go out for dinner. It’s an easy, one-pot meal that the whole family will love. Plus, it’s ready in just 30 minutes!
If you’re looking for a delicious and easy way to make Philly cheesesteak hamburgers, this recipe is for you! This dish is packed with flavor, and it’s sure to please even the pickiest eaters. Plus, it’s a cinch to make. Simply brown the beef, mix in the seasonings, and add the cheese. Then bake it all up in one dish! What could be easier?
If you’re looking for a delicious and easy way to make a Philly cheesesteak, look no further than this Hamburger Helper recipe! This dish is packed with all of the flavors of a classic cheesesteak, but is much easier to make. Here are some pro tips to help you make the best Philly cheesesteak Hamburger Helper:
– Use high quality beef for your burgers. This will ensure that they are flavorful and juicy.
– Be sure to cook the beef thoroughly before adding it to the Hamburger Helper. No one wants a burger that’s not cooked all the way through!
– If you want an extra cheesy flavor, top your burgers with sliced American cheese before serving.
– Serve your Philly cheesesteak Hamburger Helper on a soft bun for the ultimate sandwich experience.
Conclusion & Recipe:
After trying out this recipe, we have to say that we’re pretty impressed! The Philly cheesesteak flavor was spot-on, and the hamburger helper really did make the dish more complete and filling. We’ll definitely be making this one again.
Philly Cheesesteak Hamburger Helper
- Large elbow macaroni 1 lb
- 1 pound ground beef lean
- 2 tablespoons butter
- 1 small diced yellow onion
- 1 small green bell pepper diced
- 8 ounces minced brown mushrooms
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
- 2 cups beef broth
- 8 oz Provolone Cheese Slices cut
- 1/4 cup mozzarella cheese shredded
- Cook the large elbow macaroni according the instructions on the bag. Drain and rinse well.
- Place the ground beef in a large cast-iron skillet. After it has browned, remove the meat from the skillet and let it cool.
- Mix the ground beef with the oil and cook until the crust is formed on approximately 50 to 60 percent of the beef.
- You can remove the beef, but you can also leave the fat. Add the butter, the onions, bell peppers, and mushrooms.
- Brown for 1-2 min, stirring then brown for 1-2 min again.
- Return the beef to the pan.
- Mix the cornstarch and beef broth together in a small bowl
- In a large saucepan, heat the Worcestershire sauce, ketchup, salt, black pepper, and beef broth/cornstarch mixture.
- Cook the mixture until it is slightly liquidy (about 75% is above liquid). Takes about 3-5 minutes.
- Mix the pasta in the pan again and add it to the bowl.
- Turn off the heat and add the provolone cheese.
- Top with mozzarella cheese before serving.