I made a few slight modifications from my friend Melissa’s take on the recipe – I added flour to tighten up the sauce and swapped the cheese because I’m just not a huge fan of provolone when it’s the only cheese. I also left off the parsley.
There’s not much more to say except we’ll be enjoying this one often.
Philly Cheesesteak One Pot Pasta
Slightly Modified from Hunt, Cook, Eat
1 pound ground beef
1 large sweet onion, diced
1 large green bell pepper, diced
12 ounces button mushrooms, chopped
1/4 cup flour
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 quart beef or chicken broth
8oz elbow macaroni
4oz provolone cheese, shredded (or 3oz cheddar plus 1oz American cheeses, shredded)
Heat a large, deep skillet with a tight-fitting lid over medium high heat. Add the ground beef and cook until a brown crust starts to form before breaking the beef apart with the back of a wooden spoon.
Add the onions, green pepper and mushrooms. Cook for 4-5 minutes, stirring often, until the vegetables are soft and the mushrooms have released their liquid. Add the flour and stir to incorporate it.
Add the broth, ketchup, Worcestershire sauce, salt and black pepper and stir to combine. Bring to a boil, then add the macaroni. Cover and cook for 5-7 minutes or until noodles are just barely al dente, stirring once halfway through to make sure the pasta isn’t sticking.
Remove the lid, reduce the heat to medium and simmer for another 5 minutes to thicken. Turn off the heat, then add the cheese. Stir until all the cheese melts. Let sit for another few minutes, then serve.