Description
Philly Cheesesteak Pasta is a creamy, savory dish that combines the classic flavors of a Philly cheesesteak sandwich with tender pasta. Ground beef or steak strips are cooked with sautéed bell peppers, onions, and garlic, then blended into a rich cream cheese and beef broth sauce. Tossed with al dente pasta and topped with melted provolone cheese, this hearty meal comes together in just 30 minutes, making it perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meat 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
- 12 oz pasta (penne or rigatoni recommended)
- 1 cup beef broth
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced green bell pepper, onion, and minced garlic. Sauté for 4-5 minutes until softened and fragrant.
- Cook the Meat: Add the ground beef or steak strips to the skillet. Cook until browned and fully cooked, breaking up the beef as needed. Season with salt and pepper.
- Combine Ingredients: Stir in softened cream cheese and beef broth into the skillet. Cook, stirring constantly, until the cream cheese is melted and the mixture becomes smooth and creamy.
- Top with Cheese and Broil: Add the cooked pasta to the skillet, tossing to coat with the sauce. Sprinkle shredded provolone cheese on top. Broil in the oven for 3-5 minutes until the cheese is melted, bubbly, and golden brown.
- Serve: Remove from the oven and serve hot. Enjoy immediately!
Notes
- For a lower fat version, you can use ground turkey instead of beef and reduced-fat cream cheese.
- Be sure to watch the cheese closely under the broiler to prevent burning.
- Penne or rigatoni are recommended pasta shapes for holding onto the creamy sauce effectively.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
