Description
This Philly Cheesesteak Pasta recipe combines the iconic flavors of a classic Philly cheesesteak sandwich with comforting pasta. Tender sautéed beef, bell peppers, and onions are mixed in a creamy, cheesy sauce and topped with melted provolone cheese for a delicious, hearty meal perfect for a quick weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground beef or steak strips
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
Dairy and Cheese
- 8 oz cream cheese, softened
- 1 cup shredded provolone cheese
Pantry and Others
- 12 oz pasta (penne or rigatoni recommended)
- 1 cup beef broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package instructions. Drain the pasta thoroughly and set it aside.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced green bell pepper, diced onion, and minced garlic. Sauté the vegetables for about 5 minutes until they become soft and fragrant.
- Cook Meat: Add the ground beef or steak strips to the skillet with the vegetables. Cook the meat until browned and fully cooked through, breaking up the ground beef as it cooks if used.
- Combine Ingredients: Stir in the softened cream cheese and pour in the beef broth. Mix well and cook over medium heat until the cream cheese melts completely and the sauce becomes creamy. Add the cooked pasta to the skillet and stir well to evenly coat the pasta with the creamy sauce.
- Top with Cheese and Broil: Sprinkle the shredded provolone cheese evenly over the pasta mixture in the skillet or transfer to an oven-safe dish. Preheat your oven’s broiler and place the dish under the broiler for 2 to 3 minutes until the cheese melts, bubbles, and slightly browns.
- Serve: Remove from the oven and serve the Philly Cheesesteak Pasta hot. Enjoy this creamy, flavorful dish immediately for best taste.
Notes
- For authentic flavor, steak strips resemble traditional Philly cheesesteak more closely than ground beef.
- You can use penne, rigatoni, or any pasta that holds sauce well.
- Keep an eye on the broiler to prevent burning the cheese.
- The recipe can be adjusted by adding mushrooms or hot peppers for extra flavor.
- Leftovers can be refrigerated and reheated in the microwave or skillet.
