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Philly Cheesesteak Pasta
1lb hamburger
2 Tbsp olive oil
1 green bell pepper - seeded and chopped
1 red bell pepper - seeded and chopped
1 medium sweet onion - chopped
8oz mushrooms - washed and chopped
3 cloves garlic - minced
2 c beef broth
1 c milk
1 8oz box pasta: penne, rotini, or elbow macaroni (I like rotini for this.)
1 Tbsp worcestershire sauce
2 tsp italian seasoning
salt & pepper to taste
1 1/2 c shredded provolone or mozzarella cheese
1/2 c shredded cheddar cheese : optional for extra cheesy
Cook the meat over medium heat.
Drain the meat, then add in olive oil, peppers, mushrooms, onion, garlic and sautee for 4-5 min.
Stir in beef broth, milk, worcestershire sauce, and italian seasonings and bring to low boil, stirring occasionally to prevent scorching.
Add uncooked pasta directly into the skillet. Reduce heat and cover. Simmer for around 15 min, until pasta is done. Stiring occasionally to prevent sticking and scorching of the pasta and sauce.
Stir in shredded cheeses until melted and creamy.
Taste and adjust seasoning with salt and pepper.
Serve hot with extra cheese sprinkled on top.
Cheesy bread rolls or garlic bread make a nice side for this dish. |