Do you need a quick family dinner? These Philadelphia cheesecakes are filled with ground beef, green peppers, mushrooms and creamy provolone cheese. The tender penne pasta makes this a filling, quick family dish.
8 ounces of penne pasta
1 1/4 pounds of ground beef
2 tablespoons of butter
8 ounces of sliced white mushrooms
1 medium onion, chopped
1 green pepper, chopped
A 10.5-ounce can of French onion soup
2 tablespoons Worcestershire sauce
1 tablespoon of cornstarch
1/3 pound provolone cheese, coarsely chopped
Salt and pepper to taste
Cook the noodles according to the instructions on the package. Drain well.
Meanwhile, in a large skillet over medium heat, brown the ground beef. Remove to the plate leaving any fat in the pan. Melt 2 tablespoons of butter over medium-high heat. Stir the butter several times to prevent it from burning. Add the mushrooms and cook until almost golden brown – about 5 minutes. Add onions and peppers and cook 2 to 3 minutes more.
Reduce heat to low. Add French onion soup and Worcestershire sauce. In a small bowl, whisk in cornstarch and 2 tablespoons of cold water. Beat the mixture in the skillet and cook for 2 minutes or until slightly thickened. Add the browned beef and cooked pasta to the pan with the vegetables. Add chopped provolone, cover and melt cheese. Salt and pepper to taste.