Ingredients
- 1 pound of thinly sliced beef (like flank steak or sirloin)
- 8 ounces of elbow macaroni
- 4 cups of beef broth
- 2 cups of shredded cheddar cheese
- 1 cup of cream cheese, cubed
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- Salt and pepper, to taste
- Optional: sliced jalapeños for a spicy kick
Equipment Needed
- Crockpot (my trusty slow cooker)
- Large pot (for boiling the pasta)
- Cutting board and knife
- Stirring spoon
- Measuring cups and spoons
Step-by-Step Instructions
Alright, let’s get started! First, I like to prep my ingredients to make everything smoother. I begin by slicing my beef as thinly as possible. It’s important to do this so that the steak becomes tender as it simmers. Next, I cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain it and set it aside for later. Now into the crockpot goes my sliced beef, onion, green pepper, garlic, Worcestershire sauce, and seasonings. I cover this with beef broth and let it cook on low for about 4 hours. Just imagine the wonderful aromas filling your kitchen! (See the next page below to continue steps…)