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Philly Cheesesteak Pasta is a great one-pot weeknight meal the whole family will love! It tastes just like a Philly Cheesesteak sandwich and if you aren’t familiar, it’s thin sliced beef with sautéed onions and peppers on a hoagie that’s smothered with cheese. In this case, the bun is being replaced by noodles. It’s cheesy, melty, and the perfect comfort food.
The recipe can be found here.
Start by preheating the oven to 400 degrees F and prepare your ingredients – slice the onion and bell pepper and mince the garlic.
Heat oil in a Dutch oven over medium-high heat. Add the onion and 1 tsp of salt and sauté for about 5 minutes or until the onions are soft and starting to brown. Add the bell pepper and cook for about 2-3 minutes or until the peppers start to soften. Add the garlic and stir to combine.
Reduce the heat to medium. Add the ground beef, remaining ½ tsp of salt, and pepper, and cook until the beef is completely cooked through, breaking apart as it cooks, about 7-8 minutes. I use ground beef for this recipe, but you can substitute ground chuck or perhaps some thinly sliced flank steak. Use whichever form of beef you prefer.
Add the DRY / UNCOOKED pasta and chicken broth and stir to combine. Add the cover and bring to a boil. Once boiling, vent the cover and reduce the heat to medium-low and let simmer for 15-20 minutes or until the pasta is cooked through and most of the liquid is absorbed. Make sure to stir occasionally to prevent the noodles from sticking to the bottom of the Dutch oven.
Add about 2/3 of the cheese and stir to combine and melt. Then, sprinkle the remaining cheese on top. Place in the oven, uncovered, for about 5 minutes for the cheese to melt on top.
Remove from the oven and serve immediately, while hot. When you go to serve the pasta, you can see the cheese stretch and pull, and that’s exactly what you want. Enjoy!
The recipe can be found here.
This recipe was described to me as “a party in my mouth” and “you nailed the flavor”, so I’ll take that as a win 😊 I was also told it wasn’t missing anything but if you think the amount of bell pepper or onion is limited, you can double the amount for more veggies in each bite.
Happy Cooking!
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