The flavors of a Philly Cheesesteak sandwich are transformed into a pasta dish with this Healthy One Pot Philly Cheesesteak Pasta. This dish is simple, but flavorful and a fun change-up to your week night meal rotation. Lean ground beef, green pepper, onion, and mushrooms combine to form the base of this recipe. Rotini pasta is cooked in a combination of beef broth and water to flavor the dish as it cooks; finally, provolone cheese and cream cheese are stirred in for creaminess. If you are looking for a fun weeknight meal, made in one pot and easy cleanup, this one is for you!
Course dinner, lunch, Main Course
Keyword one pot pasta, philly cheesesteak
Prep Time 5minutes
Cook Time 30minutes
dutch oven or large pot
1lb96/4 extra lean ground beef
1green bell pepperseeded, sliced
1lbRotini pastauncooked, I used Rotini
1/4cupreduced fat cream cheese
Add olive oil spray to a large Dutch oven, and cook the ground beef on medium high heat for about 5 minutes, or until browned and no longer pink.
Remove the beef from the pot (you can keep the drippings in the pot).
Thinly slice the pepper and onion, and mince the garlic.
Add more olive oil spray to the pot, and add the sliced pepper, onion, and mushrooms.
Cook the vegetables for 8-10 minutes or until tender and slightly caramelized.
Add the garlic and cook for 1 minute or until fragrant.
Add the cooked beef back to the pot.
Add the Worcestershire to the pot, followed by the beef broth and water. Scrape the bottom of the pot with a wooden spoon to pick up any burnt bits.
Add the kosher salt, garlic and onion powder.
Bring this liquid to a boil. Then, add the pasta.
Stir the pasta, then cover the pot and reduce the heat to simmer.
Cook the pasta for about 10 minutes or until tender.