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Philly Cheese Steak Pasta


I found the original recipe for this online and made a few small changes.  It has all the flavors of the classic sandwich in pasta form!

1 Tablespoon olive oil
1 pound ground beef (use 90/10) or 1 21-ounce package of frozen Philly Steaks (such as Steakumms)
8 ounces mushrooms,  sliced
1 green bell pepper, diced
1 onion, chopped
2 teaspoons garlic, minced
1-2 Tablespoons Worcestershire sauce
salt and pepper to taste
10 ounces rigatoni pasta
1 15 ounce jar of Alfredo sauce
½ cup diced or shredded provolone cheese
½ cup shredded Mozzarella cheese
2 Tablespoons chopped parsley

Bring a large pot of salted water to a boil.  You will add the pasta when it boils.  Boil 10-12 minutes or until pasta is cooked.
While pasta is cooking, in a large skillet heat olive oil.  Add minced garlic, bell peppers, mushrooms, and onions.  Cook over medium high heat for 3-5 minutes or until veggies start to soften. Push to the side and add meat. If using steaks, use a spatula to break meat in pieces.  Cook meat until almost done.  Add in salt, pepper, and Worcestershire sauce.  Incorporate veggie with meat.  Stirring for a few more minutes. Pour Alfredo sauce in a small sauce pan and heat on medium.  When sauce begins to bubble/boil, sprinkle in provolone cheese and stir until mixed in well.  Drain pasta and return it to the pot used.  Pour cheese sauce over the top of pasta and sprinkle on parsley.  Toss well.  Serve pasta and cheese with meat mixture on top sprinkled with a bit of shredded Mozzarella or more provolone cheese.

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