Philly Cheesesteak Pasta


8 ounces penne pasta

1 1/4 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

1/3 lb coarsely chopped provolone cheese

Salt & pepper to taste

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Cook noodles according to package instructions.

Drain well. Meanwhile, in a large skillet over medium heat, brown ground beef.

Remove to a plate, leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Swirl the butter burning several times to keep it from.

Add mushrooms and cook until almost golden brown: approximately 5 minutes. Add onions and peppers and cook additional 2-3 minutes.

Reduce heat to low. Stir in french onion soup and Worcestershire sauce.

In a small bowl, whisk together cornstarch and 2 tablespoons of cold water. Whisk mixture into skillet and cook for 2 minutes or until slightly thickened.

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

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