Description
A quick and easy one-pot pasta dish that brings the classic flavors of a Philly cheesesteak right to your table. This recipe is perfect for busy weeknights when you crave comfort food without the fuss.
Ingredients
Scale
- 1 pound pasta (penne, rotini, or elbow macaroni)
- 1 pound ground beef
- 1 large onion, thinly sliced
- 2 bell peppers (any color), thinly sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded provolone cheese
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the sliced onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the beef broth, add the pasta, Italian seasoning, salt, and pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until pasta is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove from heat. Stir in the cheddar and provolone cheeses until melted and creamy.
- Serve hot.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the seasonings.
- You can substitute ground turkey or chicken for the ground beef.
- Feel free to add mushrooms along with the onions and peppers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 7g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg