Philly Cheesesteak Pasta
Philly cheesesteak pasta combines rich flavors of a classic cheesesteak with hearty pasta, making it a delicious and satisfying dish for any crowd.
Ingredients
For the Pasta
- 10 ounces dry rotini pasta
- 3 cups low-sodium beef broth
- 1 1/2 cups shredded pepper jack cheese For extra creaminess
- 4 ounces provolone cheese For topping
For the Filling
- 1 pound (90% lean) ground beef
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 medium yellow onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 8 ounces cremini mushrooms, stemmed and quartered
- 1 teaspoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic pepper
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a deep, 12-inch nonstick skillet over medium heat until it shimmers.
- Add ground beef and 1/2 teaspoon of kosher salt. Cook while breaking up the beef until crumbled and browned. Drain excess grease.
- Return the skillet to heat, add remaining olive oil, sliced onion, and 1/4 teaspoon of salt. Sauté for about five minutes until softened.
- Stir in bell peppers, mushrooms, and minced garlic. Cook for 3 to 4 minutes until softened.
- Return cooked ground beef to skillet, add remaining salt, Italian seasoning, and garlic pepper. Cook for another minute.
- Incorporate rotini pasta and beef broth. Bring mixture to a boil.
- Reduce heat to low, cover, and let cook for 15 minutes, stirring occasionally.
- Stir in pepper jack cheese and place provolone cheese on top. Cover to melt the cheese.
Notes
Serve hot. Garnish with fresh parsley or Italian seasoning. Pairs well with a side salad or garlic bread.