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 do 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, 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 used ground beef instead of steak because I didn’t want it to get tough while the noodles cooked. I di use classic 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! I absolutely love that my 12inch Ninja Kitchen saute pan is big enough to make the large one pot meal for my always hungry crew!
Now Let’s Get Cookin’!
Philly Cheese Pasta
- 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
- 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:
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:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!