When I tested this recipe a few weeks ago, I had no idea how the stars would align for the timing of it being posted; but the stars aligned and here we are.
It's Super Bowl Sunday and by the time we go to bed tonight, either the Kansas City Chiefs or the Philadelphia Eagles will have another Vince Lombardy Trophy to add to their case.
How ironic is it then that this week's new recipe is a simple one pot pasta supper inspired by one of America's favorite sandwiches, the Philly Cheesesteak?
Are you drooling yet? All the flavors in that beloved sandwich from Philadelphia, but in a pasta supper that is on the table in about 30 minutes and only leaves one skillet behind.
No matter who you're rooting for in today's game, we can all cheer for an easy weeknight meal that is budget-friendly but packed with flavor!
What Is A Philly Cheesesteak
If you've never had one, let's start there. A Philadelphia Cheesesteak sandwich is made with thinly sliced beef, stuffed into a long hoagie roll and then topped with ooey gooey melted cheese. There is some debate on which cheese is best, but Cheez Whiz and provolone are the most popular. Many people enjoy sauteed peppers, onions and even mushrooms on theirs.
What Kind Of Pasta For Philly Cheesesteak Pasta Skillet
You can use any short cut pasta you have on hand: elbows, shells, rotini, or cavatini. I don't recommend bowties for this since they tend to fall apart too easily.
What Kind Of Cheese for Philly Cheesesteak Pasta Skillet
I had to include some provolone to keep is traditional, and would definitely use it. Instead of the Italian blend, you could use mozzarella or even white cheddar.
Philly Cheesesteak Pasta Skillet
1 lb. ground beef
2 cups rotini pasta
1 green bell pepper, finely chopped
1 medium yellow onion, finely chopped
2 tsp. minced garlic
3 TBS flour
3 TBS Worcestershire sauce
1 TBS ketchup
1 cup milk
3 cups beef broth
8 slices provolone cheese, chopped
1 cup shredded Italian blend cheese
Salt and pepper, to taste
Dried parsley, for garnish
In a large skillet, brown beef with onion, garlic and green pepper. Drain if necessary. Stir in flour and cook 2 minutes. In a small bowl, whisk together Worcestershire sauce and ketchup. Add to skillet and stir well, scraping bottom of pan. Slowly pour in beef broth and milk, mixing well. Bring to a boil. Add pasta and stir. Reduce heat and partially cover. Cook 15-18 minutes until pasta tender. Season with salt and pepper. Add provolone cheese and half Italian cheese. Stir constantly until cheese is melted. Top with remaining Italian cheese, remove from heat and cover. Let sit until cheese has melted. Sprinkle with dried parsley and serve.
Inspired by I Wash You Dry
Best Tips
Ground turkey could be swapped for the ground beef.
Chop the provolone in small pieces so they melt easily.
When stirring in the cheeses, use a figure 8 motion for even melting.
Use any short cut pasta you want. I think elbows and shells would work well.
Green bell pepper is most traditional, but red would be delicious too.
Add some sauteed mushrooms for even more flavor.
More Pasta Recipes To Try Next
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