Philly Cheesesteak Pasta
Ground beef, onion, bell pepper and rotini simmer together in broth, then provolone and pepper jack make the one-pan pasta cheesy and rich.
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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 olive oil in a large, deep-sided skillet over medium-high heat. Add the onion and 1/2 teaspoon salt; cook for about 5 minutes until the edges turn golden. Add the bell pepper and garlic and cook for 2 minutes more.
- Push the vegetables to the edges of the skillet. Add the ground chuck, remaining 1/2 teaspoon salt and black pepper. Cook for about 6 minutes, breaking the beef into crumbles, until it reaches 160°F (71°C).
- Stir the vegetables back into the beef. Add the dry rotini and both cans of chicken broth, stirring so the pasta is mostly covered.
- Bring to a low boil, then reduce the heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring every 3 to 4 minutes, until the pasta is al dente and most of the liquid is absorbed.
- Reduce the heat to low. Fold in 1 cup each of provolone and pepper jack until melted.
- Top with the remaining 1/2 cup each of provolone and pepper jack. If the skillet is oven-safe, broil for 2 to 3 minutes until the cheese is melted, bubbly and lightly browned.
- Rest for a few minutes. Garnish with parsley or green onions if desired, then serve.
Notes
For extra flavor, add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the ground beef mixture before adding the pasta.
Nutrition
Serving: 1peopleCalories: 569kcalCarbohydrates: 30.7gProtein: 37.3gFat: 33.7gSaturated Fat: 16gTrans Fat: 0.7gCholesterol: 120mgSodium: 642mgFiber: 1.8gSugar: 2g
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