We’ve turned the flavors of a classic Philly cheesesteak into a 30-minute one-pan weeknight dinner with more veggies, less meat and added fiber and protein from chickpea pasta. We like the slight nuttiness of the chickpea pasta here, but you can use traditional pasta, too. The pickled cherry peppers add a bit of a kick, so feel free to scale them back a bit if you’re making this for someone with milder tastes.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 large bell peppers (any color), sliced
- 1 large sweet onion, sliced
- Kosher salt and freshly ground black pepper
- 8 ounces lean ground beef
- 1/2 teaspoon garlic powder
- 3 hot pickled cherry peppers, stemmed, seeded and sliced, plus 3 tablespoons brine from the jar
- 1 1/2 cups low-sodium beef broth
- 2 teaspoons Worcestershire sauce
- One 8-ounce box chickpea penne or other tubular shape
- 2 ounces cream cheese, cut into pieces
- 1 cup shredded mild provolone (about 4 ounces)
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Heat a large skillet or braiser over medium heat. Add 1 tablespoon of the olive oil. When the oil is hot, add the bell peppers and onions and season with 1/2 teaspoon salt and several grinds of pepper. Cook, tossing occasionally, until the peppers and onions are lightly browned but still crisp, about 3 minutes. Remove to a bowl with a slotted spoon or tongs.
- Add the remaining tablespoon of oil to the pan. Crumble in the ground beef and season with the garlic powder, a pinch of salt and several grinds of pepper. Cook until browned all over, about 3 minutes. Add the cherry peppers and brine and cook until sizzling, about 30 seconds. Add the beef broth, Worcestershire sauce and 1 1/2 cups water. Bring to a simmer over medium-low heat.
- Add the chickpea pasta and spread it out in an even layer so it’s mostly submerged. Cover and simmer until it’s just beginning to lose some of its bite but is still quite al dente, 3 to 4 minutes. Stir in the reserved peppers and onions and cover again. Cook until the pasta is al dente and the peppers and onions are crisp-tender, 3 to 4 minutes more depending on your brand of pasta. Scatter in the cream cheese pieces and stir to melt. Remove from the heat.
- Sprinkle in the provolone and parsley. Stir just to melt the cheese, taking care not to break up the pasta too much. Serve immediately.
Nutrition Facts
| Calories | 503 |
| Total Fat | 25 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 71 milligrams |
| Sodium | 687 milligrams |
| Carbohydrates | 43 grams |
| Dietary Fiber | 7 grams |
| Sugar | 5 grams |
| Protein | 32 grams |