Philly Cheesesteak Skillet

Hello all,

I tried this new recipe last night, I found it on Pinterest. Here's the link to the blog it came from.... link. This was kid-approved which surprised me because I added broccoli to the mix and she staunchly believes she does not like broccoli. I believe the word used was hate actually. But she gobbled this up and said it was yummy. Will wonders never cease?!?

Philly Cheesesteak Skillet

Ingredients

• 2 cups uncooked elbow macaroni
• 1 pound lean ground beef
• 1 medium onion, chopped
• 2 green bell pepper, seeded and chopped
• salt and pepper to taste
• 1 (8 ounce) package cream cheese or 2 cups cheddar cheese
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup milk, or as needed

Directions

1. Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. Just before the beef is done, add the bell peppers, and cook until tender, but still green. Season with salt and pepper. Stir in the cheese, condensed soup and milk to make a thick sauce.
3. Remove from the heat, and stir in the macaroni noodles. (Recipe adapted from All Recipe

 My notes

I didn't do 2 bell peppers as I thought that would be too much, but I wish I had. 2 peppers will not over power this. I used fat free cream cheese, 98% fat free COM, and the leanest ground beef I could find. So this was a relatively low fat dinner. Like I said earlier, I added broccoli to this for a little extra healthiness. I'm trying to find ways to incorporate more veggies into our meals. I also tossed in some Italian seasoning to the ground beef for a little more flavor. Everyone really enjoyed this and I'll be adding it to our rotation. I think next time I will also add mushrooms.