Description
A comforting dish that combines tender pasta with savory ground beef, bell peppers, and melted cheese, reminiscent of a classic Philly cheesesteak.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground beef
- 1 cup bell peppers (sliced, any color)
- 1 cup onion (sliced)
- 2 cups shredded cheese (such as provolone or mozzarella)
- 2 cups beef broth
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the macaroni: Begin by boiling a pot of salted water and adding the elbow macaroni. Cook according to package instructions. Drain and set aside, ensuring it remains slightly undercooked as it will continue cooking in the skillet.
- Heat the skillet: In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.
- Brown the beef: Add the ground beef to the skillet and break it up with a spatula. Cook until it turns a golden brown, about 5–7 minutes.
- Sauté the vegetables: Toss in the sliced bell peppers and onions. Sauté until softened, around 3–4 minutes.
- Add the broth: Pour in the beef broth and bring the mixture to a gentle simmer.
- Combine with macaroni and cheese: Lower the heat, add the cooked macaroni, and pile on the shredded cheese. Stir until the cheese melts.
- Season: Don’t forget to season with salt and pepper to taste.
- Serve warm: Spoon the mixture into bowls, garnishing with fresh parsley or more cheese if desired.
Notes
This dish can easily be made in advance. Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: pasta, comfort food, cheesesteak, beef, quick recipe