Description
Philly cheesesteak pasta brings Philadelphia’s iconic sandwich flavors into a comforting pasta dish. Melted provolone, tender beef strips, and sautéed peppers combine in a creamy sauce that wraps you in hearty, irresistible comfort.
Ingredients
Scale
Proteins:
- 1 lb (454 g) ground chuck
Vegetables:
- 1 large yellow onion (halved, sliced ½-inch thick)
- 1 medium red bell pepper (halved, sliced ½-inch thick)
- 1 clove garlic (minced)
Cooking and Seasoning Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon kosher salt (divided)
- ½ teaspoon freshly ground black pepper
- 8 ounces (227 g) dry rotini pasta
- 2 cans low-sodium chicken broth (14.5 ounces or 411 g each)
- 1 ½ cups shredded provolone cheese (divided)
- 1 ½ cups shredded pepper jack cheese (divided)
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté sliced yellow onions and red bell peppers for 10-15 minutes until they caramelize and soften. Add minced garlic and cook for an additional minute to intensify its fragrance.
- Push vegetables to the skillet’s edge, creating a central cooking space. Add ground chuck, breaking it into crumbles and cooking 5-6 minutes until completely browned. Season with salt and black pepper, ensuring even distribution.
- Fill a large pot with salted water and bring to a rolling boil. Add rotini pasta and cook according to package instructions until perfectly al dente. Drain thoroughly and set aside.
- Pour 2 cans (about /800 milliliters) low-sodium chicken broth into the skillet with meat and vegetables. Reduce heat to medium-low, allowing the mixture to simmer gently for 5 minutes, melding flavors together.
- Incorporate drained pasta into the skillet, gently tossing to coat evenly. Sprinkle shredded provolone cheese and shredded pepper jack cheese over the top. Fold carefully until cheese melts completely and integrates with other ingredients.
- If your skillet is oven-safe, add remaining of each cheese type on the surface. Transfer to a broiler set on high, watching carefully for 2-3 minutes until cheese becomes bubbly and develops a golden-brown crust.
- Remove from broiler and let rest for 3-4 minutes. Garnish with chopped fresh parsley or green onions. Serve immediately with toasted garlic bread on the side, ensuring each portion has a perfect blend of pasta, meat, and melted cheese.
Notes
- Optimize ingredient prep by slicing onions and peppers uniformly for consistent cooking and enhanced flavor distribution.
- Ground chuck provides robust meaty texture while generating rich pan drippings that elevate overall sauce complexity.
- Cheese selection matters tremendously – provolone offers creamy smoothness while pepper jack introduces subtle spicy undertones creating multilayered taste profile.
- Broiling final stage transforms dish’s appearance and develops delectable golden-brown cheese crust with irresistible caramelized edges.
- Fresh herb garnishes like parsley or green onions contribute bright freshness, cutting through heavy pasta’s richness and providing visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480 kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg