One Pot Philly Cheesesteak Pasta

A wonderful one pot pasta recipe with all the best parts of a Philly cheesesteak!

I'm testing out a new print feature and I hope it works out alright. I was using Google sites but the new version doesn't format correctly nor does it automatically bring up the print window like the classic version did. So I'll have to work on that here and there and it will probably take an eternity. 10 years of recipes will have to be converted over - AAH. Anyways, here's another lifesaving one pot recipe that is perfect for when you have to do time-consuming, repetitive, mind numbing blog work :P

All kidding aside, I do love one pot meals. It took me a bit to get used to the right amount of stirring and ensuring the pasta gets cooked properly and doesn't stick to the bottom of the pan, but once you master that, these are the best kind of recipes for really busy nights. Love having all the classic flavors of Philly cheesesteaks in pasta form!

What you need:

• 1 1/2 lb. round steak, cut into thin strips
• 1 medium yellow onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 2 Tbsp. unsalted butter
• 3 cloves minced garlic
• 2 Tbsp. all purpose flour
• 4 cups chicken broth
• 12 oz. penne pasta
• 3/4 cup shredded provolone cheese
• 2 Tbsp. fresh parsley, minced
• Salt and pepper to taste
  

Directions:

1. In a large deep skillet, melt butter over medium-high heat and add beef, onion, and pepper. Cook until beef is no longer pink.
2. Add garlic to the skillet and cook for an additional minute.
3. Add flour and stir until smooth. Add broth and uncooked penne pasta.
4. Bring to a boil over medium-high heat and then reduce to medium or medium-low and simmer for 12 to 15 minutes, stirring often, until pasta is cooked al dente and most of the liquid has evaporated.
5. Remove from heat and stir in cheese, parsley, and season with salt and pepper to taste.
   

Recipe from Whole and Heavenly Oven

A slightly heartier but still quick and easy recipe that I love is this One Pot Ground Beef Tortellini Casserole. I really want to try this Philly Cheese Steak Dip from Chef in Training because it looks insanely good and like a perfect appetizer.

One Pot Philly Cheesesteak Pasta

Print

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients:

• 1 1/2 lb. round steak, cut into thin strips
• 1 medium yellow onion, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 2 Tbsp. unsalted butter
• 3 cloves minced garlic
• 2 Tbsp. all purpose flour
• 4 cups chicken broth
• 12 oz. penne pasta
• 3/4 cup shredded provolone cheese
• 2 Tbsp. fresh parsley, minced
• Salt and pepper to taste

Instructions:

1. In a large deep skillet, melt butter over medium-high heat and add beef, onion, and pepper. Cook until beef is no longer pink.
2. Add garlic to the skillet and cook for an additional minute.
3. Add flour and stir until smooth. Add broth and uncooked penne pasta.
4. Bring to a boil over medium-high heat and then reduce to medium or medium-low and simmer for 12 to 15 minutes, stirring often, until pasta is cooked al dente and most of the liquid has evaporated.
5. Remove from heat and stir in cheese, parsley, and season with salt and pepper to taste.

Notes:

Recipe from Whole and Heavenly Oven

Created using The Recipes Generator