Food Storage Recipe - Philly Cheesesteak Pasta

 Philly Cheesesteak Pasta

        8 ounces penne pasta
        1 pound 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
  

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 several times to keep it from burning.

 Add mushrooms and cook until almost golden brown

 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.