Recipe by JoAnna Ellingsen
"This recipe came about because I wanted to use up green peppers from the garden. It's quick, easy and even my picky friends have asked for the recipe."
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uncooked elbow macaroni
lean ground beef
green bell pepper, seeded and chopped
salt and pepper to taste
1 (8 ounce) package
processed cheese food, cubed
1 (10.75 ounce) can
condensed cream of mushroom soup
milk, or as needed
I read the reviews and made it a little bit different too. I made a bit of a cheese sauce. 2 tablespoons of butter, 2 tablespoons of flour and a 1/4 cup of milk then I put in the can of mushroom soup, and about 2 tablespoons of sour cream. Then I add shredded cheese, cheddar and monterey jack. I also added for the spice about 3 tsps of Montreal Steak Spice. It turned out really well that way.
This was ok...honestly it tasted a lot like the Hamburger Helper box stuff. I don't like using my "good ingredients" and getting that end result. Very cheesy as another reviewer said...and didn't taste a whole lot like philly cheesesteak to us. Thanks anyway for the post.
I made this for my 80 year old dad and hes not shy about telling me if he likes something or not. He liked it. I used a box of velveeta mac and cheese for the macaroni and the cheese then I added two handfulls of Mozzarella cheese..and a clove of minced garlic. It was pretty good. Thanks!
I used yellow peppers for this and Healthy Request Cream of Mushroom. Nice flavors, really cheesy. A good from scratch way to copycat Hamburger Helper. Thanks for the recipe.
This is good! I made it as the recipe listed with no changes. It's a quick & easy recipe that uses common ingredients. A keeper!
One of my hubby's favorites. I use ground turkey and Healthy Request Cream of Mushroom instead of regular. The first time I made it with just the regular Cream of Mushroom, it was very salty. I have also used whole wheat pasta as a way to make it a little healthier.
First, I didn't measure my macaroni - I used 1 pound, which I believe is very close to 2 cups. As is, it wasn't cheese enough for me, so I added a cup of mozz./prov. blend shredded. That really helped out. It is still a little bland for me, so next time I will add beef bouillin, to help the beef flavor stand out. Good start, but needed some modifications for my taste.
Wasn't bad... was pretty comparible to a name brand boxed dinner where you add meat though. My husband called this a chuckwagon dinner and gave it 3.5 stars. My 4 yr old and 2 yr old ate it like there was no tomorrow... that's good enough for me to make it again! I didn't have cream of muchroom soup so I used cream of potato which actually gave this a really nice hearty flavor. For the noodles and processed cheese I used a box of velveta shells and cheese and it did the trick wonderfully. I also omitted the green pepper as I don't have any and my kids wouldn't eat it anyway. This is a keeper strictly for "in a pinch" but it lacks ebough flavor to keep it in my recipe book for good.
* Percent Daily Values are based on a 2,000 calorie diet.
Philly Cheesesteak Skillet Meal
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 700
** Calories from Fat: 319
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