As I type this, I have a million things going through my brain. This weekend is Easter and on top of that, I have a huge event. A couple of years ago, Jennifer and I dreamed of one day hosting an adult egg hunt on behalf of our nonprofit but the timing was always off. Well, due to some major planning, we’re pulling it off this year and as you can imagine, there are a million things to do. One thing I always try to make time for, no matter how busy I am is food. Let’s be honest, food is always on my mind. Currently on my brain? Comfort foods like this Philly cheesesteak pasta.
Oh yeah.
I haven’t had an authentic Philly cheesesteak in years. By authentic, I mean one from Philadelphia. The last time I was in Philadelphia was in high school. So, though I won’t tell you exactly how long ago that was, just know its been quite a long time. This pasta is delicious and it definitely has some of the flavors of a Philly cheesesteak but I want to be very clear – today’s Philly cheesesteak pasta is not a replacement for an authentic Philly but it’ll get you through if you can’t get your hands on one.
Besides the flavors, this dish isn’t going to take you all day to prepare (yes!). Trust me, with my growing to do list, I definitely don’t have a lot of time to spend in the kitchen. But I do have the time to eat – I mean, I always make time to eat.
Philly cheesesteak pasta: it’s what’s for dinner
Now I don’t know what type of cheese is traditionally served on a cheesesteak; is it provolone? I know sometimes you can ask for it with Cheese Whiz too. I’ve heard some deep discussions about whether or not to add Cheez Whiz or not and I still don’t know the real answer. What I do know is that for this particular recipe, I used a mixture of mozzarella and cheddar cheese.
While it probably isn’t traditional, it was delicious. Speaking of delicious, I’m sure this $120 Philly cheesesteak from Barclay Prime is mouth-watering. I mean, it has to be, right? It’s $120 for crying out loud! It’s made with wagyu beef and you’ll get a half bottle of champagne when you order. Not in my budget but I’m definitely interested.
Alright, let’s make this pasta.
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion, sliced
- 1 tsp kosher salt, divided
- 1 red bell pepper, halved and sliced 1/2-inch thick
- 1 clove garlic, minced
- 1 pound ground chuck
- Black pepper
- 8 oz rotini pasta, uncooked
- 2 (14.5-ounce) cans chicken broth
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- Heat the oil in a skillet over medium-high heat until shimmering. Add the onion and 1/2 teaspoon of the salt, and sauté until the onions begin to soften.
- Stir in the bell pepper and garlic and cook for 2 to 3 minutes until bell peppers begin to soften.
- Add the ground chuck, pepper, and remaining 1/2 teaspoon salt. Cook, breaking up the meat, until no longer pink.
- Stir the pasta into the beef and onion mixture then add in the chicken broth. Cover and bring to a boil. Uncover then cook for 20 to 25 minutes, stirring occasionally, until the pasta is cooked and most of the liquid is absorbed.
- Meanwhile, heat oven to 400 degrees.
- Stir half of the cheeses into the pasta. Sprinkle the remaining cheese over the top. Bake until cheese melts and turns golden-brown.
