Philly Cheesesteak Pasta (Print Version)
# Ingredients:
→ Base ingredients
01 -
2 tablespoons olive oil, separated
02 -
1 pound lean ground beef (90% lean works great)
03 -
1 teaspoon kosher salt, divided into portions
04 -
Half a medium yellow onion, sliced thin
05 -
1 medium red bell pepper, cut into thin strips
06 -
1 medium yellow bell pepper, sliced thin
07 -
8 ounces fresh cremini mushrooms, stems removed and cut into quarters
→ Seasonings and pasta
08 -
1 teaspoon fresh minced garlic
09 -
1 teaspoon Italian herb seasoning blend
10 -
1 teaspoon garlic pepper seasoning
11 -
10 ounces rotini pasta, uncooked (roughly 3 cups)
12 -
3 cups low-sodium beef broth
→ Cheese blend
13 -
1½ cups shredded pepper jack cheese
14 -
4 ounces provolone cheese (about 6 slices)
# Instructions:
01 -
Warm 1 tablespoon of olive oil in a large 12-inch nonstick skillet over medium heat until it starts to shimmer. Add your ground beef along with half the salt, then break it up with a wooden spoon as it cooks until it's nicely browned and crumbly. Drain away any excess grease, then transfer the cooked beef to a plate and set it aside for now.
02 -
Put the skillet back on the heat and add the remaining oil, sliced onion, and another quarter teaspoon of salt. Cook while stirring often until the onion becomes soft and starts getting golden, which takes about 5 minutes. Toss in your bell pepper strips, mushroom pieces, and minced garlic, then keep cooking and stirring for another 3-4 minutes until everything starts to soften and smells amazing.
03 -
Return the browned beef to the skillet and add the remaining salt, Italian seasoning, and garlic pepper. Stir everything together and let it cook for a minute or two so all those flavors can mingle.
04 -
Stir the uncooked rotini right into the beef and veggie mixture. Pour in all the beef broth and turn up the heat to bring everything to a rolling boil. Once it's bubbling, turn the heat down to low, cover with a lid, and let it simmer for 15 minutes. Stir it occasionally to make sure nothing sticks, and cook until the pasta is tender and most of the liquid has been absorbed.
05 -
Stir the shredded pepper jack cheese into the pasta until it's melted and creamy. Then arrange the provolone slices in a circle on top, cover the skillet again, and let it sit until the cheese melts into gooey perfection. Serve immediately while it's hot and bubbly.
# Notes:
01 -
This one-pot wonder brings all the classic Philly cheesesteak flavors to your dinner table in pasta form
02 -
Perfect for busy weeknight dinners when you want something hearty and satisfying
03 -
The combination of pepper jack and provolone gives you that authentic cheesy goodness