It’s no secret that I love a one pot meal, especially on a weeknight. I also love to make classic food combinations and flavor profiles into pasta and/or rice dishes. I was able to both of these things with one recipe. I’m calling it Philly Cheese Pasta. And the only complaint I got about this one was – “You didn’t make enough!”
For the pasta in this I decided to try out some Bucatini for the first time. I kept seeing it in other recipes and dishes and hearing the rave reviews of it. I finally saw it in my own grocery and decided to give it a go! Bucatini is very similar to a thick spaghetti, except that it has a hollow center. A small hole down the middle of the pasta that makes it perfect for a one pot dish like this. This allows the creamy sauce and yummy flavors to really coat the whole noodle – for an epic flavor.
I went with the classic Philly cheesesteak flavors on this recipe – green bell peppers, white onions, baby bella mushrooms and provolone cheese. I went with ground beef instead of steak because I didn’t want it to get tough while the noodles cooked. I did go with steak seasoning flavors so that you get that flavor of the steak. You could replace the seasonings I added with your favorite steak seasoning blend, if you like.
When I was making this, I kept thinking it was going to be too much. My 3 teenage sons and 6foot4 husband showed me I was very wrong. There were no leftovers and they all wanted more, so I think it’s safe to say it was a successful one pot wonder!
Now Let’s Get Cookin’!
Philly Cheese Pasta
Ingredients
- 2 lb Ground Beef
- 3 Garlic Cloves minced
- 1 tsp Black Pepper
- 1 tsp Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Chili Powder
- 1 tsp Thyme
- ½ Medium White Onion sliced
- 1 Green Bell Pepper sliced
- 8 oz Baby Bella Mushrooms sliced
- 1 qt Beef Broth
- 2 lb Long Pasta bucatini or spaghetti
- 1 cup Heavy Cream
- 8 slices Provolone Cheese cut into quarters
Instructions
- In a large saute pan over medium-high heat, add beef, salt, pepper, red pepper, garlic, chili powder and thyme. Cook and crumble until no long pink.
- Add onions, bell peppers and mushrooms. Stir to combine. Cook for 5 minutes. Then add beef broth and bring just to a boil.
- Add pasta and stir to submerge. Reduce heat to medium and cover pan. Let cook for 20 minutes.
- Remove cover and stir in heavy cream and cheese pieces. Replace cover and let cook for 10 minutes more.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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What a great idea!! I love seeing variations of classic dishes. Thanks for sharing at the What’s for Dinner party. Hope you’re having a fantastic weekend.
This looks yummy!
Oh my goodness Estelle. You really caught my eye. This sounds fantastic. I’m bookmarking so that I can try this. I can’t wait.
Visiting today from Inspire Me Monday #15&17
I love a one-pot meal and this one looks yummy. I have this in my meal planning rotation for next week because I know my hubby will love it. Thanks for sharing at #omhgww. See you next week. Pinned and Tweeted.
I made this for me and hubby tonight and he said it was “freakin’ amazing”. He loved it!!!!! This makes a HUGEEEEEE pot full and definitely gave just the two of us some leftovers. I ended up using two cups of heavy cream because my beef broth evaporated so quickly. It turned out perfectly. He’s not a man that raves about new recipes often…. kinda a creature of habit! So it blew me away when he was raving about this one. Thanks so much for adding a new one to our dinner rotation!!!
Thank you so very much for sharing your feedback on this recipe! I love to here that my recipes make people so happy.