Cheesesteak pasta comes together in a single pan in 30 minutes, making weeknight dinner a breeze. Ground beef, pasta, bell peppers, and onions are coated in a sour cream and cheese sauce.
Heat a sauté pan over medium heat. Add butter. When melted, add diced onion and pepper to pan. Cook until veggies begin to turn brown around the edges, about 3 to 4 minutes.
Crumble ground beef into the pan and use a spatula to break beef into small pieces. Allow to cook, undisturbed, until you see brown, crisp edges on the ground beef. Flip over and redistribute, allowing the other side to brown. (Optionally, drain any excess grease from the pan at this time).
Add salt, garlic powder, pepper, worcestershire sauce, beef broth, and pasta to pan. Stir to combine.
Bring to a simmer, cover, and reduce heat to low. Cook your pasta to "al dente" according to your pasta's package directions.
Remove lid. Most of the liquid should be absorbed. Add sour cream and shredded cheese to pan. Stir until cheese has melted. Remove from heat and allow to set for five minutes to allow sauce to thicken (pasta will continue to absorb liquid as it stands).
Notes
*Sour cream can be doubled, or substituted with heavy cream, for a richer sauce.
Cheese should be freshly grated. Bagged, pre-shredded cheese is coated in a powder to prevent clumping, which can cause your sauce to be grainy.
20 ounces beef broth = 2.5 liquid cups
It is important to accurately measure your broth and pasta for this recipe. As written, you'll have just enough liquid to cook your pasta, without leaving excess liquid in the pan.