Recipe Background
The classic Philly cheesesteak sandwich can never compare! Ground Chuck Philly Cheesesteak Pasta comes to your tastebuds with all the same great flavors of the iconic sandwich, but in pasta form. This dish is perfect for anyone looking to switch up their dinner routine and add in a little fun! Tender chunks of ground beef chuck, sautéed onions, and peppers are tossed with al dente pasta, Pepper Jack cheese, and provolone cheese for a satisfying and hearty meal. Give your tastebuds a new experience with this fan-favorite sandwich, now in a delicious pasta skillet known as Ground Chuck Philly Cheesesteak Pasta!
The classic Philly cheesesteak sandwich can never compare! Ground Chuck Philly Cheesesteak Pasta comes to your tastebuds with all the same great flavors of the iconic sandwich, but in pasta form. This dish is perfect for anyone looking to switch up their dinner routine and add in a little fun! Tender chunks of ground beef chuck, sautéed onions, and peppers are tossed with al dente pasta, Pepper Jack cheese, and provolone cheese for a satisfying and hearty meal. Give your tastebuds a new experience with this fan-favorite sandwich, now in a delicious pasta skillet known as Ground Chuck Philly Cheesesteak Pasta!
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion halved and sliced to 1/2-inch thickness
- 1 teaspoon kosher salt divided
- 1 medium red bell pepper halved and sliced to 1/2-inch thickness
- 1 clove garlic minced
- 1 pound ground chuck
- 1/2 teaspoon freshly ground black pepper
- 8 ounces rotini pasta
- 2 (14.5-ounce) cans low-sodium chicken broth
- 1 1/2 cups provolone cheese shredded, divided
- 1 1/2 cups Pepper Jack cheese shredded, divided
Directions
- Heat the oil in a 10-inch high-sided skillet over medium-high heat until it is shimmering.
- Add the onion and 1/2 teaspoon of the salt to the oil, and sauté until it begins to brown and soften, about 5 minutes.
- Stir the bell pepper and the garlic into the onion mixture and cook until the peppers begin to soften and the garlic is fragrant, about 2-3 minutes.
- Add the ground chuck, the pepper, and the remaining salt to the veggie mixture and cook, breaking up the meat into small pieces with a wooden spoon, until the meat is no longer pink, about 5-7 minutes.
- Stir the pasta and the chicken broth into the beef mixture, cover, and bring it to a boil.
- Uncover the pot and cook the pasta mixture, stirring occasionally, until the pasta is cooked and most of the liquid has absorbed, about 20-25 minutes.
- Arrange a rack in the middle of the oven.
- Heat the broiler to high.
- Stir 1/2 of the provolone and 1/2 of the Pepper Jack into the pasta.
- Sprinkle the remaining cheese on top of the pasta.
- Broil the pasta mixture until the cheese has melted and is golden-brown, about 2-3 minutes.
- Serve immediately.
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