Philly Cheesesteak Pasta
A comforting and flavorful pasta dish inspired by classic Philly cheesesteak, featuring ground beef, sautéed peppers and onions, rotini pasta, and melted provolone and pepper jack cheeses.
Equipment
- 1 high-sided skillet 10-inch
- 1 oven broiler for melting cheese
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion halved and sliced 1/2-inch thick
- 1 teaspoon kosher salt divided
- 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
- 2 14.5-ounce cans low-sodium chicken broth
- 1 1/2 cups 4 1/2 ounces shredded provolone cheese, divided
- 1 1/2 cups 4 1/2 ounces shredded pepper jack cheese, divided
Instructions
- Heat olive oil in a 10-inch high-sided skillet over medium-high heat until shimmering.
- Add the sliced onion and 1/2 teaspoon of kosher salt; sauté until browned and softened, about 5 minutes.
- Stir in the sliced red bell pepper and minced garlic; cook 2 to 3 minutes until peppers begin to soften and garlic is fragrant.
- Add ground chuck, black pepper, and remaining 1/2 teaspoon salt; cook, breaking up meat, until browned and no pink remains, about 5 to 7 minutes.
- Stir in the dry rotini pasta, then pour in the chicken broth; cover and bring to a boil.
- Uncover and cook for 20 to 25 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
- Preheat the oven broiler to high and arrange a rack in the middle.
- Stir half of the shredded provolone and pepper jack cheeses into the pasta mixture.
- Sprinkle the remaining cheeses over the top and broil until cheese melts and turns golden-brown, 2 to 3 minutes.
Notes
- Sauté vegetables till soft for best flavor.
- Use fresh shredded cheese for melting quality.
- Store leftovers refrigerated up to 3 days.
- Reheat gently to avoid drying out pasta.