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Philly Cheese Steak Pasta

Course: Main Dish
Author: Catherine's Plates

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.