Description
This high protein Philly cheesesteak pasta skillet is a creamy one pan dinner with beef, peppers, pasta, and melty cheese for busy nights.
Ingredients
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 green bell pepper diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 10 ounces dry pasta shells
- 3 cups beef broth
- 1 cup milk
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup shredded Italian blend cheese
Instructions
- Heat olive oil in a large deep skillet over medium high heat. Add bell pepper, onion, and garlic and cook for 2 to 3 minutes until softened.
- Add ground beef and cook for 6 to 8 minutes, breaking it up, until fully browned. Season with salt and black pepper.
- Stir in Worcestershire sauce and Italian seasoning.
- Add pasta, beef broth, and milk. Stir well to combine.
- Bring to a light boil, then reduce heat to medium low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is tender.
- Remove from heat and sprinkle shredded cheese evenly over the skillet.
- Cover and let sit for 3 to 4 minutes until cheese is melted.
- Ground beef is safe to eat when it reaches an internal temperature of 160°F. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American