Go Back
Rachel Kim

Philly Cheesesteak Pasta

Provolone, browned onion and green pepper give this ground-beef pasta its cheesesteak direction without pretending hamburger is shaved ribeye. Let the peppers take on a little color before adding the broth. Penne cooks in the same pan, and the cheese goes in at the very end so it forms a soft coating rather than long ropes around still-hard pasta. I keep mushrooms out of this one because the onion and pepper already have enough work to do. A modest amount of milk loosens the finish, but the sauce should cling to the tubes instead of turning the skillet into a bowl of cheese soup.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 1 medium yellow onion cut into short thin strips
  • 1 green bell pepper cut into short thin strips
  • 1 lb 90% lean ground beef
  • 1 garlic clove minced
  • 8 oz dry penne
  • 2 3/4 cups low-sodium beef broth
  • 1 tsp Worcestershire sauce
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup water reserved as needed
  • 1/2 cup whole milk
  • 5 oz mild provolone finely grated

Method
 

  1. Heat oil in a deep 12-inch saute pan over medium-high heat. Cook onion and green pepper for 6 to 7 minutes until softened and browned at the edges.
  2. Add beef and brown for 6 to 7 minutes, breaking it into crumbles and cooking to 160°F. Drain excess fat and stir in garlic for 30 seconds.
  3. Add penne, broth, Worcestershire, salt and pepper. Simmer uncovered over medium-low heat for 11 to 14 minutes, stirring often and adding reserved water only if needed before the pasta becomes tender.
  4. Stir in milk and warm gently for 1 minute. Remove from heat and wait 1 minute for bubbling to stop.
  5. Fold provolone into the warm pasta a small handful at a time until melted. Serve promptly so the coating remains soft.