This Philly cheese steak pasta recipe is easy to make in a cast iron skillet. Perfect comfort food for a cold or rainy day.
Recently I found my grandmother’s old cast iron skillet.
It didn’t look great but then I googled how to care for cast iron, and followed this article on how to bring it back to life.
My husband and I had been talking about a restaurant we used to like. They made the most fantastic burgers and skillet meals. I had never tried to make my own skillet meal, so when I got this old cast iron skillet cleaned up, I decided to make a Philly cheese steak pasta.
It has the typical beef, onion, and peppers flavor, with macaroni instead of bread. Also, I used Provolone cheese, instead of the American or processed cheese spread, you might find in a Philly cheese steak sandwich.
You could also add mushrooms for a deluxe version of this dish.
It turned out really good. That kind of stick to your ribs, comfort food meal that everyone loves.
Next, I want to try making a cobbler or cookie pie in this skillet. I’m so glad I found it.
- 1/4 pound dry macaroni, cooked
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 1 pound lean ground beef
- 4 ounces Provolone cheese slices (diced)
- salt & pepper to taste
- Cook pasta and set aside. Make sure not to over cook.
- In a cast iron skillet saute olive oil, onions and peppers for 2-3 minutes, until just softened.
- Add ground beef, salt and pepper. Stir, browning until no pink is showing.
- Add pasta and stir.
- Add cheese and stir until combined
- Finish by browning the top under the broiler, adding a slice or two of more cheese on top if desired.
- Remove and serve.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 487 Total Fat 28g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 14g Cholesterol 120mg Sodium 423mg Carbohydrates 15g Fiber 1g Sugar 3g Protein 42g
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