Ingredients
• 1 tbsp olive oil
• 1 lb (450g) lean ground beef
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 2½ cups low-sodium beef broth
• 2 cups (8 oz) wide egg noodles, uncooked
• 1½ cups shredded provolone or white American cheese (or ¾ cup Cheez Whiz for authentic melt)
• 1 tsp Worcestershire sauce
• ½ tsp smoked paprika
• Salt & black pepper to taste
• Optional: sliced banana peppers or hot sauce for kick
Instructions
- Heat oil in a large skillet or Dutch oven over medium-high. Brown beef 5–6 min; drain excess fat.
- Add onion and peppers; cook 5–6 min until softened. Stir in garlic; cook 30 sec.
- Pour in broth and uncooked noodles. Bring to a boil. Reduce heat to simmer; cover and cook 8–10 min, stirring occasionally, until noodles are tender and most liquid is absorbed.
- Reduce heat to low. Stir in cheese, Worcestershire, paprika, salt, and pepper until smooth and creamy (2–3 min).
→ If using Cheez Whiz: Stir in off-heat to prevent separation. - Cover and let rest 3–5 min—sauce will thicken slightly.
- Serve hot, topped with extra cheese or pickled peppers if desired.
PREP TIME & NUTRITION (per serving, serves 4):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4 | Calories: 480 | Net Carbs: 38g | Fats: 24g | Protein: 30g