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Philly Cheesesteak Pasta

A delightful twist on the classic Philly Cheesesteak, this pasta dish merges savory beef, sweet bell peppers, and creamy cheeses for a comforting meal perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 10 ounces dry rotini pasta About 3 cups
  • 3 cups low sodium beef broth
For the Meat and Vegetables
  • 2 tablespoons olive oil Divided
  • 1 pound 90% lean ground beef
  • 1 teaspoon kosher salt Divided
  • ½ medium yellow onion Thinly sliced
  • 1 medium red bell pepper Thinly sliced
  • 1 medium yellow bell pepper Thinly sliced
  • 8 ounces cremini mushrooms Stemmed and quartered
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic pepper
For the Cheese
  • 1 ½ cups shredded pepper jack cheese
  • 4 ounces provolone cheese 6 slices

Method
 

Cook the Ground Beef
  1. Heat 1 tablespoon of olive oil in a deep, 12-inch nonstick skillet over medium heat until shimmering.
  2. Add the ground beef along with ½ teaspoon salt. Cook, breaking up the beef with a spoon, until it is crumbled and browned.
  3. Drain off any excess grease and transfer the cooked beef to a plate. Set aside.
Sauté the Vegetables
  1. Return the skillet to the heat and add the remaining tablespoon of oil. Toss in the onion and ¼ teaspoon of salt.
  2. Sauté, stirring frequently, for about 5 minutes until softened and beginning to brown.
  3. Stir in the bell peppers, mushrooms, and minced garlic. Cook for another 3 to 4 minutes, stirring frequently, until the vegetables soften and the garlic becomes fragrant.
Combine and Cook
  1. Add the cooked ground beef back into the skillet with the sautéed vegetables.
  2. Sprinkle in the remaining ¼ teaspoon salt, Italian seasoning, and garlic pepper.
  3. Stir everything well and cook for a minute or two to allow the flavors to meld.
Incorporate the Pasta
  1. Stir the uncooked rotini pasta into the mixture, mixing it evenly.
  2. Pour in the beef broth and increase the heat to bring to a boil.
  3. After reaching a boil, reduce the heat to low, cover, and let it cook for 15 minutes.
  4. Stir occasionally until the pasta is cooked and most of the liquid is absorbed.
Add the Cheese
  1. Once the pasta is cooked, stir the shredded pepper jack cheese into the mixture until it melts.
  2. Layer the provolone cheese slices in a circle over the top of the dish, cover, and cook until the cheese is fully melted.
  3. Serve hot.

Notes

For extra flavor, consider adding a splash of Worcestershire sauce when cooking the beef. Customize vegetables to preference; zucchini or spinach works well. For spiciness, consider adding sliced jalapeños or hot sauce.