Philly Cheesesteak Pasta Skillet
This Philly Cheesesteak Pasta Skillet recipe combines pasta, ground chuck, and cheeses for a hearty meal. Perfect for family gatherings.
Equipment
- 10-inch high-sided skillet
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, halved and sliced ½-inch thick
- 1 teaspoon kosher salt, divided
- 1 medium red bell pepper, halved and sliced ½-inch thick
- 1 clove garlic, minced
- 1 pound ground chuck
- ½ teaspoon freshly ground black pepper
- 8 ounces dry rotini pasta
- 2 (14.5-ounce) cans low-sodium chicken broth
- 1 ½ cups (4 ½ ounces) shredded provolone cheese, divided
- 1 ½ cups (4 ½ ounces) shredded pepper jack cheese, divided
Instructions
Instructions
- Heat the oil in a 10-inch high-sided skillet over medium-high heat until shimmering. Add the onion and ½ teaspoon of the salt, and sauté until beginning to brown and soften, about 5 minutes. Stir in the bell pepper and garlic, and cook for 2 to 3 minutes until bell peppers begin to soften and garlic is fragrant. Add the ground chuck, pepper, and remaining ½ teaspoon salt. Cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes.
- Stir the pasta into the beef and onion mixture. Pour in the chicken broth, cover, and bring to a boil. Uncover and cook for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed. Meanwhile, arrange a rack in the middle of the oven and heat the broiler to high.
- Stir half of the grated provolone and pepper jack cheeses into the pasta. Sprinkle the remaining cheese over the top. Broil until cheese melts and turns golden-brown, 2 to 3 minutes.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 40mgCalcium: 400mgIron: 3mg
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