Description
A quick and easy one-pan meal featuring ground beef, pasta, and a creamy cheese sauce, reminiscent of a Philly cheesesteak.
Ingredients
Scale
- 1 pound ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 cups elbow macaroni, uncooked
- 2 cups shredded cheddar cheese
- 1/2 cup milk
Instructions
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
- Add the chopped onion and green bell pepper to the skillet. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the beef broth and tomato sauce. Add the dried oregano and black pepper. Bring to a simmer.
- Stir in the uncooked elbow macaroni. Reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.
- Remove from heat. Stir in the shredded cheddar cheese and milk until the cheese is melted and the sauce is creamy.
- Serve hot and enjoy.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the oregano.
- You can substitute other types of pasta like rotini or penne.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: cheesesteak, hamburger helper, ground beef, pasta, one-pan meal