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Ground Beef Philly Cheesesteak Pasta

From Statesboro Market2Go

<p>A meaty cheesy pasta dinner! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: carlsbadcravings.com (Entered by Ariana Giddens)
Serves: 6-8


Ingredients
1 pound Penne or Cavatappi pasta
3 tablespoons Olive oil (divided)
1 1/2 pounds Ground beef
Salt & Pepper
1 Yellow onion (chopped)
2 medium-sized Bell peppers (1/2 inch chop)
6 cloves Garlic (minced)
1/4 to 1/2 teaspoon Red pepper flakes to preference
1/4 cup Flour
2 1/2 cups Beef broth
1 1/2 cups Half and half
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Balsamic vinegar
1/2 tablespoon Dijon mustard
1 teaspoon Beef bouillon
1 teaspoon Dried oregano
1 teaspoon Dried parsley
1/2 teaspoon Dried basil
1/2 teaspoon Paprika
1/2 cup Freshly shredded sharp cheddar cheese
4 ounces Provolone cheese slices (torn)
4 ounces Provolone cheese slices whole (optional for topping pasta)
Parsley for garnish (optional)
If desired you can also include vegetables like:
Mushrooms
Asparagus
Carrots
Broccoli
Zucchini
or Spinach

Step by Step Instructions
  1. Preheat oven to 350 degrees and prepare pasta as directed on packaging to Al Dente. Reserve 1/2 cup of pasta water, then drain, rinse, and toss gently with a drizzle of olive oil.
  2. Heat 1 tablespoon of the olive oil in a large Dutch oven or braiser over medium-high heat. Once heated, add the beef and crumble it as it cooks. Season with salt and pepper, and once fully cooked move the beef to a plate with a slotted spoon.
  3. Add 2 tablespoons of olive oil to the Dutch oven or braiser and heat with medium-high heat. Add the onions and saute for 5 minutes, then add the peppers and cook for 3 minutes. Add the garlic and red pepper flakes and saute for 30 seconds.
  4. Sprinkle in the flour and cook for 1 minute. Reduce the heat to low, then slowly whisk in the beef broth, then the half and half. Stir in the Worcestershire, balsamic, Dijon, beef bouillon and all seasonings, along with salt and pepper.
  5. Increase the heat to medium-high and let the sauce come to a simmer to thicken. Stir often, scraping up the brown bits from the bottom of the pan.
  6. Reduce the heat to low and add the torn Provolone cheese. Once it melts add the shredded cheddar. Once both cheeses have melted, stir in the beef and pasta. If the sauce is too thick add some of the reserved pasta water. Taste and season as desired.
  7. If desired, top the pasta with the whole Provolone slices and bake for 5 to 10 minutes. Garnish with parsley as desired before serving.

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