I don't always cook, but when I do, it comes out pretty good. Just wanted to share this EASY Philly Cheesesteak Pasta recipe with you. I didn't do ANY measurments, but once you start reading, you'll see you don't really need them, it's simple and you can eye everything, which, for this particular dish, I'd prefer.
PHILLY CHEESESTEAK PASTA
Ingredients:
1 Red Bell Pepper
1 Green Bell Pepper
1 Onion
Ground Beef
Beef Broth
Shell Pasta
Cream Cheese
Shredded Mozzerella
Salt and Pepper
Garlic (i used minced)
Butter
Provolone Cheese Slices
STEPS:
1. Pour beef broth into pot with equal parts water (or even a little less, as long as the pasta is covered.)
2. Boil until MOSTLY done, I like mine al dente.
3. While the pasta is boiling, put garlic and butter in a pan, let simmer.
4. Add in green and red peppers DICED (I prefer A LOT of veggies in anything I eat, so even though I only used one of each, I would maybe try 2 next time, but that's your call!)
5. Add onions (let the peppers cook for maybe a minute or 2 before you throw in the onions (DICED, also). Simmer.
6. Add 1lb of ground beef (add salt and pepper) - Simmer all togther until beef is cooked through.
7. Add entire block of cream cheese (cut into cubes to help spread around easier)
8. Add shredded mozzerella. Amount? Doesn't matter, it's cheese. I think at least a good handful to really give it some creaminess. But I put 2 handfuls lol, I LIKE CHEESE!!
9. Add pasta to mixture with maybe a half cup of the pasta water. Stir all together.....may seem a little runny, but it will thicken up and you will appreciate doing that.
10. NOT DONE - Top with provolone slices and bake or broil in the oven at whatever temp you need to just melt the cheese into the pasta. Once done, stir, and ENJOY!
TA-DAAAA! =)
This was my first time making this and it came out really good. And don't be afraid to tweak it to your own liking! YUM YUM! Happy Eating!