Philly cheesesteak pasta

PHILLY CHEESESTEAK PASTA

• 8 ounces penne pasta

• 1 ¼ lbs ground beef

• 2 Tablespoon butter

• 8 ounces white button mushrooms sliced

• 1 medium onion chopped

• 1 green pepper chopped

• 1 (10.5 ounce) can French onion soup

• 2 Tablespoons Worcestershire sauce

• 1 Tablespoon cornstarch

• 2 Tablespoons cold water

• ⅓ lb coarsely chopped Provolone cheese

• Salt & pepper to taste

Serves 4 to 6

1. Cook noodles according to package instructions. Drain well.

2. Meanwhile in large skillet over medium heat brown ground beef. Remove to plate leaving some fat in the skillet.

3. Melt 2 Tablespoons of butter over medium high heat in the skillet. Swirl the butter several times to keep from burning.

4. Add mushrooms and cook until almost golden brown, approximately 5 minutes. Add onions and peppers and cook additional 2 to 3 minutes.

5. Reduce heat to low. Stir in French onion soup and Worcestershire sauce. In small bowl whisk together cornstarch and 2 Tablespoons cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened.

6. Add browned beef and cooked pasta to skillet with vegetables. Add chopped Provolone, cover and melt cheese. Salt & pepper to taste.

- In step. 4 when adding the onions and peppers I would also add at least 1 minced garlic clove.

- If you wanted, you could substitute the ground beef with strips of sirloin steak, or other steak/beef of choice.

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