Cheesesteak Pasta
Cheesesteak Pasta is made with seasoned ground beef, tender penne, bell peppers, onions, and mushrooms in a creamy homemade cheese sauce. Finished with melted provolone, it's a hearty pasta dinner that's ready in about 35 minutes.
Servings 6
Calories 480kcal
Equipment
- Colander
- Deep 12-inch skillet with a lid or 5-quart Dutch oven
Ingredients
- 8 oz penne pasta
- 1 lb 90/10 ground beef
- ½ teaspoon salt plus more to taste
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 small yellow onion
- ½ green bell pepper
- ½ red bell pepper
- 8 oz Baby Bella mushrooms
- 2 garlic cloves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup half-and-half
- 1 cup mozzarella cheese shre
- 4 slices provolone cheese
Instructions
- Get prepped. Fill a large pot with water, add salt, and bring it to a boil. While the water heats, slice the onion, green bell pepper, red bell pepper, and mushrooms. Mince the garlic. Shred the mozzarella cheese.
- Cook the pasta. Add the penne to the boiling water and cook according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain and set aside. Cook the ground beef while the pasta cooks.
- Cook the ground beef. Heat a deep 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the ground beef, salt, and pepper. Cook, breaking the beef apart with a wooden spoon, for 5 to 7 minutes or until browned and cooked through. Transfer the beef to a plate and drain the grease from the skillet.
- Cook the vegetables. Add the olive oil to the skillet. Add the onion, green bell pepper, red bell pepper, and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender and the mushrooms are browned. Add the garlic and cook for 30 seconds.
- Make the sauce. Add the butter to the skillet. Once melted, sprinkle the flour over the vegetables. Cook, stirring, for 1 minute. Slowly pour in the beef broth, stirring constantly. Add the half-and-half and mix well. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, or until slightly thickened.
- Add the cheese. Reduce the heat to low. Add the shredded mozzarella and stir until melted and smooth.
- Finish the pasta. Return the ground beef to the skillet. Add the cooked penne and stir until evenly coated. If the sauce is too thick, add the reserved pasta water a little at a time. Taste and add more salt and pepper if needed.
- Melt the provolone. Arrange the provolone slices over the pasta. Cover the skillet and cook over low heat for 2 to 3 minutes, or until the provolone has melted. Serve immediately.
Notes
- Start the pasta water during prep so the pasta and beef can cook at the same time.
- Cook the penne just until al dente so it does not become soft in the sauce.
- Reserve the pasta water before draining the penne.
- Use a deep 12-inch skillet or Dutch oven so there is enough room to stir.
- Drain the beef before cooking the vegetables so the finished sauce is not greasy.
- Let the mushrooms cook without constant stirring so they have time to brown.
- Cook the flour for 1 minute to remove the raw flour taste.
- Reduce the heat before adding the mozzarella so the sauce stays smooth.
Nutrition
Calories: 480kcal | Carbohydrates: 40g | Protein: 28g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 589mg | Potassium: 706mg | Fiber: 2g | Sugar: 7g | Vitamin A: 722IU | Vitamin C: 24mg | Calcium: 216mg | Iron: 3mg
