Philly Cheesesteak Pasta
A delicious twist on the classic sandwich featuring tender beef, melting cheese, and vibrant veggies, all combined in a comforting pasta dish.
Ingredients
For the Cooking
- 1 tablespoon olive oil
- 1 large yellow onion, halved and sliced 1/2-inch thick
- 1 teaspoon kosher salt, divided Used in sautéing the vegetables
- 1 medium red bell pepper, halved and sliced 1/2-inch thick
- 1 clove garlic, minced
- 1 pound ground chuck
- 1/2 teaspoon freshly ground black pepper
- 8 ounces dry rotini pasta Cook according to package instructions
- 2 (14.5-ounce) cans low-sodium chicken broth
- 1 1/2 cups shredded provolone cheese, divided
- 1 1/2 cups shredded pepper jack cheese, divided
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced onion and red bell pepper, sprinkle with 1/2 teaspoon salt, and sauté until softened.
- Stir in the minced garlic and cook for another minute.
- Push the veggies to one side of the skillet and add ground chuck. Season with black pepper and cook until browned.
- Meanwhile, cook the rotini pasta according to the package instructions until al dente; drain.
- Combine the beef and veggies, then pour in the chicken broth and add the drained pasta.
- Stir in 1 cup of provolone cheese and 1 cup of pepper jack cheese until melted and creamy.
- Taste and adjust seasoning if needed, then serve hot, garnished with remaining cheese.
Notes
For added flavor, consider adding Worcestershire sauce. Customize with additional vegetables like broccoli or mushrooms.