Putting the flavors of Philly Cheese Steak with pasta all in one skillet, you can’t beat this one. The best cheese for this is, of course, provolone cheese. I like to cook green bell peppers and onions in this dish. If you like mushrooms go ahead and add them.
Philly Cheese Steak Pasta
Ingredients
- 1 lb Ground Beef
- 1 Onion Diced
- 1-2 green bell peppers, diced
- 2 tsp minced garlic
- 1 tsp Salt to taste
- 1/2 tsp pepper to taste
- 1-2 tsp Worcestershire sauce
- 28 oz Beef Broth
- 12 oz uncooked medium shells
- 2 TBS butter for sauteing
- Parsley for garnish
- 8 oz Shredded Cheese I used provolone/mozzarella
Instructions
- Over medium high heat in a large skillet, heat butter and 1 TBS of olive oil.
- Add peppers and onions and saute until softened. Add garlic and cook for additional 30 seconds to one minute.
- Add ground beef and cook until browned, about 5 minutes.
- Season with salt & pepper.
- Add Worcestershire sauce, beef broth and uncooked pasta. Stir to combine.
- Bring to a boil over high heat. Reduce heat to medium low, cover with lid for 12-15 minutes. (Check every 5 minutes or so for liquid level. Add additional water or beef broth if needed.)
- Once pasta is cooked, removed lid, turn burner off, and add shredded provolone cheese and mix well until cheese is melted.
- Garnish with parsley. Enjoy.