Easy Recipesのインスタグラム(cookinwithmima) - 9月26日 00時46分

One-Pan Philly Cheesesteak Pasta
By @thegourmetpeasant

Ingredients:
1 tablespoon avocado oil
1 large onion, sliced in 1/4" thick half moons
2 bell peppers, sliced in 1/4" thick strips (any color)
3/4 pound lean ground beef
1 teaspoon sea salt
1 teaspoon black pepper
1 1/2 teaspoons garlic powder
2 large cloves of garlic, minced
2 cups uncooked short pasta (rotini, penne, etc.)
1 3/4 cups low-sodium chicken broth
1 teaspoon Worcestershire sauce
1 cup each shredded provolone (or jack) and sharp cheddar cheese, mixed together. (2c total)
Parsley for garnish
Instructions:
In a large, ovenproof skillet, heat oil over medium-high heat. When hot, add the onions and peppers, and sauté until slightly softened, approx. 7-8 minutes. Add in the ground beef, season with the salt, pepper and garlic powder, and cook until no longer pink. Stir in the minced garlic and sauté for 2 minutes, until fragrant. Reduce the heat to medium.
Mix in the dried pasta until fully combined and slowly pour in the chicken stock and Worcestershire sauce. Cover and bring to a low boil. Reduce the heat to maintain a simmer, stirring occasionally, approx. 20-25 minutes until the pasta is tender and the majority of the liquid has evaporated. Taste and adjust s/p if desired.
Preheat the broiler setting on the oven. Stir in 1 1/4 cup of the shredded cheeses until fully combined and continue to cook for another 5 minutes, stirring occasionally.
Top with the remaining cheese and broil until cheese is melted and bubbly. Remove and allow to cool for 10 minutes before service. Garnish with parsley if desired.

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