Description
A delicious fusion dish that combines the classic flavors of a Philly cheesesteak with creamy pasta. This one-pot meal brings together tender beef, caramelized onions, and peppers in a rich, cheesy sauce.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, sliced
- 2 bell peppers, sliced
- 8 ounces mushrooms, sliced
- 16 ounces penne pasta
- 4 cups beef broth
- 2 cups provolone cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes.
- Add onions, peppers, and mushrooms. Cook until vegetables are softened, about 5 minutes.
- Stir in garlic and Italian seasoning, cook for 1 minute until fragrant.
- Add pasta and beef broth. Bring to a boil, then reduce heat and simmer covered for 12-15 minutes until pasta is tender.
- Stir in both cheeses until melted and sauce is creamy. Season with salt and pepper.
Notes
- For best results, grate cheese fresh rather than using pre-shredded
- Can substitute ground beef with thinly sliced steak
- Leftovers keep well refrigerated for up to 3 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 580
- Sodium: 680mg
- Fat: 28g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg