Philly Cheesesteak Gnocchi Recipe

Philly Cheesesteak Gnocchi Recipe
Philly Cheesesteak Gnocchi Recipe photo by Taste of Home
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Philly Cheesesteak Gnocchi Recipe

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My family loves this quick and comforting meal. It has all the flavors of a Philly cheesesteak in a bowl, so it's a whole lot less messier than the real deal. —Lauren Wyler, Dripping Springs, Texas
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 medium green pepper, halved and sliced
  • 1 small onion, halved and thinly sliced
  • 1 jalapeno pepper, halved, seeded and thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1-1/2 cups 2% milk
  • 2 tablespoons Worcestershire sauce
  • 2 cups shredded provolone cheese
  • 1 package (16 ounces) potato gnocchi

Directions

In a large skillet, cook and crumble beef with green pepper, onion and jalapeno over medium-high heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
In same skillet, melt butter over medium heat. Stir in flour, pepper and salt until smooth; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in milk and Worcestershire sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 5-7 minutes. Stir in cheese until melted. Stir in beef mixture; heat through.
Meanwhile, cook gnocchi according to package directions. Drain; add to sauce, stirring gently. Serve immediately. Yield: 6 servings.

Test Kitchen tips
  • The Worcestershire sauce may seem odd, but don’t leave it out! It adds a savory depth of flavor that balances out this dish.
  • If left to stand and cool, the gnocchi will get sticky, so it’s best to serve this hot from the pan.
  • Originally published as Philly Cheesesteak Gnocchi in Simple & Delicious February/March 2018

    Nutritional Facts

    1 cup: 512 calories, 25g fat (14g saturated fat), 93mg cholesterol, 918mg sodium, 40g carbohydrate (9g sugars, 2g fiber), 31g protein.

    • 1 pound ground beef
    • 1 medium green pepper, halved and sliced
    • 1 small onion, halved and thinly sliced
    • 1 jalapeno pepper, halved, seeded and thinly sliced
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon pepper
    • 1/4 teaspoon salt
    • 1-1/2 cups 2% milk
    • 2 tablespoons Worcestershire sauce
    • 2 cups shredded provolone cheese
    • 1 package (16 ounces) potato gnocchi
    1. In a large skillet, cook and crumble beef with green pepper, onion and jalapeno over medium-high heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; pour off drippings.
    2. In same skillet, melt butter over medium heat. Stir in flour, pepper and salt until smooth; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in milk and Worcestershire sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 5-7 minutes. Stir in cheese until melted. Stir in beef mixture; heat through.
    3. Meanwhile, cook gnocchi according to package directions. Drain; add to sauce, stirring gently. Serve immediately. Yield: 6 servings.

    Test Kitchen tips
  • The Worcestershire sauce may seem odd, but don’t leave it out! It adds a savory depth of flavor that balances out this dish.
  • If left to stand and cool, the gnocchi will get sticky, so it’s best to serve this hot from the pan.
  • Originally published as Philly Cheesesteak Gnocchi in Simple & Delicious February/March 2018

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