 Philly Cheesesteak Pasta
 Philly Cheesesteak Pasta 
NEED:
 
        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.