Here was a quick, easy and filling version of a cheesesteak.

Authored by Doug Baker

 

Start out with a quart of beef stock in a pot large enough to boil pasta in, and bring it to a boil.

 

Once the stock is at a boil add the pasta, I chose shell macaroni, and cook to al dente.

 

While that was happening I sliced up a green pepper, 2-3 cloves of garlic, and a sweet onion.

I used a large skillet as the rest of the cooking all occurred in this skillet and began to saute the peppers, onions and garlic in a little bit of vegetable oil.

 

Once the vegetables started showing some color and the onions began to get translucent I added a pound of ground burger.

 

Once the burger is cooked, add a package of cream cheese and mix. 

Then add the cooked pasta and all the left over stock in the pot along with a few handfuls to a full package of mozzarella cheese.

 Then place a few slices of provolone cheese on top of the pasta, meat, vegetable mixture and place under the broiler to melt the cheese and get some color.

 

 

Then serve up and enjoy.