Philly Cheesesteak Pasta Skillet
Savor a comforting twist on a classic with this hearty dish that brings all the flavors of a Philly cheesesteak into a warm pasta skillet!
Ingredients:
– 8 ounces of pasta (your choice, like penne or rotini)
– 1 bell pepper, sliced
– 1 medium onion, sliced
– 2 cups of sliced mushrooms
– 1 pound of lean ground beef or substitute with a plant-based protein
– 1 cup of shredded provolone cheese
– 2 cloves garlic, minced
– 1 teaspoon Italian seasoning
– 1 tablespoon Worcestershire sauce or a savory alternative
– Salt and pepper to taste
– Fresh parsley, chopped for garnish
Instructions:
1. Start by cooking the pasta according to package directions until al dente. Once cooked, drain and set aside.
2. In a large skillet over medium heat, add the ground beef (or plant-based protein). Cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary and set aside.
3. In the same skillet, add a little oil if needed, then toss in the sliced onions and bell pepper. Sauté for about 4 minutes until they start to soften.
4. Add the sliced mushrooms and minced garlic to the skillet. Stir frequently for another 3-4 minutes, allowing the mushrooms to cook down.
5. Return the cooked ground beef to the skillet, then add in the Italian seasoning and Worcestershire sauce. Stir well to combine all ingredients and heat through.
6. Once everything is heated, mix in the cooked pasta. Combine thoroughly, and if necessary, season with salt and pepper to taste.
7. Sprinkle the shredded provolone cheese over the hot pasta mixture. Cover with a lid and let it sit for about 2-3 minutes until the cheese is melted and bubbly.
8. Serve hot, garnished with fresh parsley for a burst of flavor and color!
Nutritional Information: This recipe serves around 4 people and provides a balanced meal, offering protein from the beef or plant-based alternative, carbohydrates from the pasta, and a healthy dose of vegetables.
