This weekend we were in Detroit for a family wedding. It was such a wonderful (albeit far too short) time. I haven’t seen some of the family in years so it was nice to catch up with everyone. We ate far too much and far too much rich food so everyone is feeling sort of off right now but we still had a delicious meal.
Remember I told you that I love to take the flavors we like and turn them into other dishes? This is one of those dishes. Philly cheesesteaks are simple and delicious. Cheesy, with earthy onions and peppers, with tangy sauce are a perfect compliment to pasta. Next I think a Philly Cheesesteak Pizza is on our menu!
This was good, cheesy, inexpensive, and filling! I used 80% ground beef instead of a thinly sliced ribeye to keep the cost lower. If you have the ribeye and want to use thinly sliced beef that would be amazing! But, the ground beef works well too.
I served this with a green side salad and carrots.
- 1 pound elbow macaroni (or any pasta of your choosing)
- 2 pounds ground beef
- 2 tablespoons butter
- 1 onion, diced (1/4 to 1/2 cup, )
- 1 green pepper, diced
- 1 red pepper, diced
- 8 ounces mushrooms, fresh, sliced, (if desired)
- 1/4 cup ketchup
- 2 tablespoon Worcestershire sauce
- salt and pepper, to taste
- 2 tablespoon cornstarch
- 3 cups beef broth
- 8 ounces Provolone cheese, shredded or chopped from a block
- 1/4 cup+ mozzarella cheese, shredded
- Cook the pasta according to the directions on the package and then drain (do not rinse).
- Add the ground beef to a large skillet and cook until well browned breaking into small pieces as it cooks.
- Remove the meat from the pan (you can leave the fat for flavor) and add the butter, onions, peppers, and mushrooms.
- Let brown for 1-2 minutes before stirring, then let brown for another minute or two before stirring again.
- Add the ground beef back into the pan.
- In a small cup mix the beef broth and cornstarch together until the cornstarch dissolves.
- Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth slurry into the pan.
- Cook until the mixture is mostly cooked off at least 3-5 minutes.
- Add the pasta back to the pan and mix together gently.
- Turn off the heat, add in the provolone cheese and stir until well blended. Taste mixture and adjust spices as needed.
- Top with mozzarella cheese and cover until it melts.
- Serve warm!