Recipe Background
Ground Chuck Philly Cheesesteak Pasta combines sandwich flavors in a one-pot wonder.
Back when I scored my first apartment solo, I faced the daunting task of balancing work life with the chaos of unpacking. On moving day, I was hit by a ravenous hunger. The fridge was forlorn with only a few essentials. Inspiration struck from an accidental pairing of leftovers: ground chuck and a package of rotini pasta. My love for a classic Philly cheesesteak guided me. I began by grabbing a large yellow onion and red bell pepper, which I always kept on hand for a quick flavor lift. With a dash of olive oil, I sautéed those slices, loving the smell of onions caramelizing.
As the ground chuck sizzled into crumbly perfection, I remembered a tip from a culinary friend to add the pasta directly into the mix for that one-pot magic. I doused it all in chicken broth, a move that sent comforting aromas wafting through my otherwise empty apartment. After my pasta melded and softened into a savory union with the beef, I sprinkled shredded provolone and Pepper Jack for a gooey finish. A quick broil turned the top golden, and I let it rest so I could achieve clean, satisfying slices. This impromptu creation became my go-to, especially on life’s transitional days. I found peace and resilience in a dish that was as versatile as my new chapter.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion halved and sliced to 1/2-inch thickness
- 1 teaspoon kosher salt divided
- 1 medium red bell pepper halved and sliced to 1/2-inch thickness
- 1 clove garlic minced
- 1 pound ground chuck
- 1/2 teaspoon freshly ground black pepper
- 8 ounces rotini pasta
- 2 (14.5-ounce) cans low-sodium chicken broth
- 1 1/2 cups provolone cheese shredded, divided
- 1 1/2 cups Pepper Jack cheese shredded, divided
Directions
- Heat the oil in a 10-inch high-sided skillet over medium-high heat until it is shimmering.
- Add the onion and 1/2 teaspoon of the salt to the oil, and sauté until it begins to brown and soften, about 5 minutes.
- Stir the bell pepper and the garlic into the onion mixture and cook until the peppers begin to soften and the garlic is fragrant, about 2-3 minutes.
- Add the ground chuck, the pepper, and the remaining salt to the veggie mixture and cook, breaking up the meat into small pieces with a wooden spoon, until the meat is no longer pink, about 5-7 minutes.
- Stir the pasta and the chicken broth into the beef mixture, cover, and bring it to a boil.
- Uncover the pot and cook the pasta mixture, stirring occasionally, until the pasta is cooked and most of the liquid has absorbed, about 20-25 minutes.
- Arrange a rack in the middle of the oven.
- Heat the broiler to high.
- Stir 1/2 of the provolone and 1/2 of the Pepper Jack into the pasta.
- Sprinkle the remaining cheese on top of the pasta.
- Broil the pasta mixture until the cheese has melted and is golden-brown, about 2-3 minutes.
- Serve immediately.
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