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Ever found yourself blinking at a fridge packed with half-used onions, a lonely pepper, and a pack of ground meat, all begging for a purpose? Or craving that melty, beefy vibe of a sandwich but wanting something that sticks to your ribs? You’ve come to the right place.
Picture this: sweet bell peppers and onions sizzle beside juicy ground chuck in a single skillet, filling your kitchen with that mouthwatering aroma you can’t help but sneak a whiff of. You stir in corkscrew rotini until each spiral is bathed in a creamy blend of provolone and pepper jack cheese, the kind that makes you sigh in relief after a long day. Imagine grabbing a forkful, cheese stretching as you pull it from the pan—no extra pots, no late-night scrubbing—just thirty minutes to dinner that feels like a warm, cheesy hug.
Why You’ll Love It
– One-pan magic cuts down on dishes and stress.
– Bold, savory beef mingles perfectly with sweet peppers and caramelized onions.
– Creamy cheese sauce wraps around every twist of rotini, making each bite irresistible.
– Ready in about half an hour—perfect for nights when you’d rather binge a show than tackle pots.
Honestly, it’s a rare gem when flavor, speed, and simplicity come together so well. Whether you’re hosting impromptu guests or just treating yourself after a marathon work session, this dish feels special without the chore. And if you’re someone who dreams of comfort food but dreads cleanup, this one-pan wonder is like a little kitchen miracle.
Timing and Servings
From fridge raid to dinner table: roughly 30 minutes. Prep takes about 10, cooking another 20. It serves 4 generously, or 6 if you add a crisp green salad or slices of garlic bread alongside. Planning for a larger crowd? Double the pepper and onion quantities and use two skillets or a large roasting pan—just keep an eye on liquid levels as the pasta cooks.
Ingredients
– 1 tablespoon olive oil (for a richer flavor, use extra-virgin)
– 1 large yellow onion, halved and sliced ½-inch thick
– 1 medium red bell pepper, seeded and sliced ½-inch thick
– 1 clove garlic, minced
– 1 pound ground chuck (80/20 blend)
– ½ teaspoon kosher salt, plus extra to taste
– ½ teaspoon freshly ground black pepper, plus extra to taste
– 8 ounces dry rotini pasta (or your favorite short shape)
– 2 (14.5-ounce) cans low-sodium chicken broth (substitute half stock, half water, if needed)
– 1 cup shredded provolone cheese
– 1 cup shredded pepper jack cheese
– ½ cup extra provolone and ½ cup extra pepper jack, for broiling
– Chopped parsley or sliced green onions, for a fresh finish (optional)
Tip: Freshly shred your cheese instead of using pre-shredded—it melts more smoothly and gives a creamier sauce.
Directions
1. Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion slices, sprinkle with ½ teaspoon of salt, and cook until they start turning golden, about 5 minutes. Let the edges char slightly for deeper flavor.
2. Add the bell pepper and garlic; stir for 2 minutes just until the pepper softens a bit and the garlic smells fragrant. You’re going for color and a slight bite, not mush.
3. Push the veggies to the edges to make a well in the center. Add the ground chuck, season with salt and pepper, and break it apart with a spoon. Cook until no pink remains—about 6 minutes—letting the fat render out to boost the sauce.
4. Stir the veggies back into the beef. Pour in the rotini and chicken broth, giving everything a gentle stir so the pasta is mostly covered. If your skillet is crowded, a splash more liquid won’t hurt.
5. Turn the heat up to bring it to a low boil, then reduce to medium-low. Cover and let simmer, stirring every 3–4 minutes to prevent sticking. Cook until the pasta is al dente and the liquid mostly evaporates—around 10 to 12 minutes.
6. Lower heat to low. Stir in the shredded provolone and pepper jack until melted into a dreamy, silky sauce. Taste and adjust seasoning as you like.
7. Sprinkle the reserved cheeses on top. Slide the skillet under the broiler for 2–3 minutes, watching closely, until the cheese bubbles and gets those golden flecks.
8. Let it rest for a couple of minutes so the sauce firms up slightly. Garnish with parsley or green onions if you want a bright pop. Serve right from the pan with your favorite sides.
Variations
– For a spicy kick, toss in sliced jalapeños or a pinch of red pepper flakes with the garlic.
– Add an earthy boost by sautéing 4 ounces of sliced mushrooms alongside the onions.
– Swap the provolone for white cheddar or Monterey Jack if you’re in the mood for a twist.
– Lighten up by using diced, cooked chicken breast or turkey instead of beef.
– Feeling extra? Stir in a handful of baby spinach right before adding the cheese for a veggie upgrade.
Storage & Reheating Tips
– Fridge: Store leftovers in an airtight container for up to 3 days. The sauce may tighten up—just stir in a splash of broth or milk when warming.
– Freezer: Portion into freezer-safe containers. Freeze up to 2 months. Thaw overnight in the fridge or microwave on defrost.
– Reheat: Gently warm in a skillet over medium heat, stirring often and adding liquid to revive that creamy texture. The microwave works in a pinch—heat in 30-second bursts, stirring each time.
FAQs
Can I use another type of meat?
Sure—ground turkey or Italian sausage both work. Just adjust salt levels, especially if the sausage is seasoned.
What if my skillet isn’t big enough?
Use a deep sauté pan or even a Dutch oven. If the pasta is crowded, add extra broth and be prepared to stir a bit more.
Can I make this dairy-free?
Yes. Swap in a dairy-free cheese blend and use a splash of coconut milk or cashew cream to mimic that creamy texture.
Is there a way to prep this ahead?
Chop your veggies and shred the cheese the night before. Keep everything refrigerated and assemble right before cooking.
How can I make extra for meal prep?
Double the ingredients and split between two skillets or use a large roasting pan. Just watch your liquid levels so the pasta cooks through.
Conclusion
Next time you’re staring down mismatched fridge odds or longing for that cheesesteak vibe without the bread, give this one-pan pasta a go. It marries comfort and convenience in a single skillet, with flavors bold enough to turn any hectic night into a small celebration. So go ahead—pour yourself a glass of something nice, call in the family or friends, and dig into dinner without the fuss. You’ll wonder why you ever lived without cheesy, beefy pasta magic in half an hour.
Philly Cheesesteak Pasta
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion halved and sliced 1/2-inch thick
- 1 tsp kosher salt divided
- 1 medium red bell pepper halved and sliced 1/2-inch thick
- 1 clove garlic minced
- 1 lb ground chuck
- 1/2 tsp freshly ground black pepper
- 8 oz dry rotini pasta
- 2 cans low-sodium chicken broth 14.5 ounces each
- 1 1/2 cups shredded provolone cheese divided
- 1 1/2 cups shredded pepper jack cheese divided
Instructions
- Heat 1 tablespoon of olive oil in a large, deep-sided skillet over medium heat. Add the sliced yellow onion and red bell pepper. Sauté for 10-15 minutes until softened and golden brown. Add the minced garlic and cook for 1 more minute until fragrant.
- Push the sautéed vegetables to the edges of the skillet to create space in the center. Add the ground chuck and cook, breaking it into crumbles, for about 5-6 minutes until browned and fully cooked through. Season with ½ teaspoon of salt and ½ teaspoon of black pepper.
- While the beef is cooking, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente. Drain and set aside.
- Add 2 cans of low-sodium chicken broth to the skillet with the ground beef and vegetables. Reduce the heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld together.
- Add the cooked pasta to the skillet and toss to coat. Sprinkle 1 cup of shredded provolone cheese and 1 cup of shredded pepper jack cheese over the pasta. Gently fold the cheese into the pasta until it’s fully melted and incorporated.
- If your skillet is oven-safe, top the pasta with the remaining ½ cup of provolone and ½ cup of pepper jack cheese. Transfer the skillet to the oven and broil on high for 2-3 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Remove the skillet from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh parsley or green onions, if desired. Serve the Philly Cheesesteak Pasta hot, with a side of garlic bread or a fresh green salad.