PHILLY CHEESESTEAK PASTA
Enjoy the flavors of a cheesesteak in this uniquely delicious one pot Philly Cheesesteak Pasta. This skillet pasta recipe is a fast, family friendly choice!
Provided by Valerie Brunmeier
Categories Main Course Pasta
Time 30m
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a deep, 12-inch nonstick skillet over MEDIUM heat until shimmering. Add the ground beef and ½ teaspoon salt and cook, breaking up the beef with a spoon, until crumbled and browned. Drain off as much of the excess grease as possible and transfer the cooked beef to a plate and set aside.
- Return the skillet to the heat and add the remaining oil, the onion and ¼ teaspoon of the salt, and sauté, stirring frequently, until softened and beginning to brown, about 5 minutes. Stir in the bell pepper, mushrooms, and garlic, and cook, stirring frequently, for 3 to 4 minutes until bell peppers and mushrooms begin to soften and garlic is fragrant. Add the cooked ground beef back to the skillet along with the remaining ¼ teaspoon salt, Italian seasoning, and garlic pepper. Cook, stirring, for a minute or two.
- Stir the uncooked pasta into the beef and pepper mixture. Pour in the beef broth and increase the heat under the skillet as needed to bring the mixture to a boil. Reduce heat to LOW, cover, and cook for 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
- Stir the pepper jack cheese into the pasta and place the provolone slices in a circle over the top. Cover and cook until the cheese has melted and serve.
Nutrition Facts : Calories 555 kcal, Carbohydrate 41 g, Protein 37 g, Fat 27 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 87 mg, Sodium 981 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
PHILLY CHEESESTEAK PASTA RECIPE
Enjoy everything you love about Philly Cheesesteak in this delicious Philly cheesesteak pasta recipe. This skillet recipe comes together in minutes.
Provided by Eating on a Dime
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Add the ground beef, onion, green pepper, the french onion packet, and minced garlic to a large skillet. Cook over medium heat until the beef is browned. Then drain any fat and return the skillet to the stove top.
- Next mix in the Worcestershire sauce, salt, pepper and the beef broth.
- Then slowly stir in the milk.
- Bring the mixture to a boil then add in the pasta.
- Reduce the heat to low and cover.
- Cook until the noodles are tender stirring occasionally approximately 7-10 minutes.
- Then stir in the cheeses and heat until they are completed melted.
- Enjoy!
Nutrition Facts : Calories 952 kcal, Carbohydrate 62 g, Protein 58 g, Fat 51 g, SaturatedFat 24 g, Cholesterol 167 mg, Sodium 1106 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
PHILLY CHEESESTEAK PASTA
This Philly cheesesteak pasta is cheesy, hearty and full of flavor, a twist on the famous sandwich.
Provided by Shauna
Categories Dinner Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Heat olive oil in a 12 inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
- Add Worchestire, green bell pepper, macaroni noodles, water, and beef broth.
- Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
- Keeping the skillet over low heat add the 1/2 cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
- Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
- Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
- Garnish with chopped parsley.
Nutrition Facts : Calories 836 kcal, Carbohydrate 49 g, Protein 44 g, Fat 51 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 139 mg, Sodium 1015 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PHILLY CHEESE STEAK PASTA
Philly Cheese Steak Pasta is the best combination of two of my favorite meals. A delicious creamy cheesy pasta dish and a decadent philly cheese steak.
Provided by Christina Hitchcock
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
- Add onions and peppers and season with 1 teaspoon of House Seasoning Blend.
- Saute for 5 minutes or until onions and peppers soften.
- Add garlic and stir for 30 seconds, or until fragrant.
- Remove peppers, onions and garlic from pan and set aside.
- Return skillet to burner and heat remaining tablespoon of olive oil over medium high heat.
- Season beef with remaining teaspoon of House Seasoning Blend.
- Saute beef for 3-5 minutes or until almost cooked through.
- Turn heat down to simmer and add cooked vegetables, Alfredo sauce and pasta to the skillet; stir to combine.
- Simmer for 10 minutes to allow flavors to come together. If sauce is too thick, add some of the reserved pasta water to thin sauce to desired consistency.
- Right before serving, top with provolone cheese and add lid to allow cheese to melt.
Nutrition Facts : Calories 1147 kcal, Carbohydrate 94 g, Protein 59 g, Fat 58 g, SaturatedFat 25 g, Cholesterol 195 mg, Sodium 2231 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
PHILLY CHEESESTEAK PASTA BAKE
This recipe is sponsored by BelGioioso. Thinly shaved beef, sweet and hot peppers and two types of provolone (sharp for its nutty flavor and mild for its creaminess) turn an everyday weeknight pasta into something spectacular and packed with flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put the steak in the freezer for 30 minutes to firm up for easier slicing.
- Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
- Slice the steak as thinly as possible, discarding any large pieces of fat; set aside.
- Cook the pasta according to the package instructions for 1 minute less than al dente. Drain, then transfer to a large bowl; set aside.
- Heat 1 tablespoon of the oil in a large skillet over high heat until shimmering. Working in batches, add the beef in a single layer, season with 1 teaspoon salt and several grinds of pepper and cook without stirring, until brown on the bottom, about 3 minutes. Flip the beef with tongs and brown the other side, about 3 minutes. Transfer to the bowl with the pasta.
- Heat 1 tablespoon oil in the same skillet over medium heat and add the onions. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until translucent and softened but not brown, about 10 minutes. Transfer to the bowl with the pasta.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat and add the peppers. Season with 1 teaspoon salt and several grinds of pepper. Cook, stirring often, until softened but not brown, about 10 minutes. Set aside.
- Add the sour cream, beef broth, 3/4 cup of the sharp provolone, the diced mild provolone and 1 teaspoon salt to the pasta bowl and stir to combine. Transfer to a 9-by-13-inch baking dish and cover with the remaining mild provolone slices. Top with the bell peppers and pickled cherry peppers.
- Bake until the mixture is starting to bubble around the edges and the cheese is melted on top, about 30 minutes. Top with the remaining 3/4 cup sharp provolone and bake until heated through and the top is slightly golden, about 10 minutes. Let sit for 5 minutes before serving so the pasta can absorb some of the liquid and the cheese can set.
INSTANT POT® PHILLY CHEESESTEAK PASTA
Pasta topped with a silky cheese sauce and all the goodness of Philly cheesesteak toppings. Pay attention to the thickness of the sirloin--you'll want it thinner than skirt steak (I buy mine at Aldi). You'll want to go to the deli to get the cheese--I buy mine in a small thick-cut 1/2-lb piece and shred it at home.
Provided by thedailygourmet
Categories Main Dishes Pasta
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter, olive oil, bell pepper blend, and beef; saute until beef is browned, about 5 minutes. Pour in broth, scraping up any browned bits from the bottom of the pot.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain pasta.
- Melt remaining 1 tablespoon butter in a saucepan. Add flour, stirring to create a paste. Pour in milk, stirring constantly to keep from scorching. Allow sauce to thicken slightly. Add shredded American cheese and stir until well combined. Season cheese sauce with salt and pepper.
- Release any remaining pressure using the quick-release method. Unlock and remove the lid. Add sliced mushrooms, Worcestershire sauce, garlic, seasoned salt, and pepper. Adjust seasonings to taste. Serve beef mixture on top of the cooked farfalle, and top with the cheese sauce.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 36.5 g, Cholesterol 91.5 mg, Fat 29.5 g, Fiber 4.6 g, Protein 28.6 g, SaturatedFat 15.2 g, Sodium 1090.8 mg, Sugar 2.9 g
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