PHILLY CHEESESTEAK PASTA

Ingredients

8 oz. penne pasta
1 1/4 lbs floor beef
2 tablespoon butter
8 oz white button mushrooms sliced
1 medium onion chopped
1 inexperienced 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

Instructions

Cook noodles in accordance to package deal instructions. Drain well.
Meanwhile, in a giant skillet over medium heat, brown floor beef. Remove to a plate, leaving any fats in the pan. Melt two tablespoons of butter over medium-high heat. Swirl the butter countless instances to hold it from burning. Add mushrooms and cook dinner till nearly golden brown: about 5 minutes. Add onions and peppers and cook dinner extra 2-3 minutes.
Reduce warmness to low. Stir in french onion soup and Worcestershire sauce. In a small bowl, whisk collectively cornstarch and two tablespoons of bloodless water. Whisk combination into skillet and prepare dinner for two minutes or till barely thickened. Add browned red meat and cooked pasta to the skillet with vegetables. Add chopped provolone, cover, and soften the cheese. Salt & pepper to taste.

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