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Philly Cheesesteak Pasta

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A delightful twist on Philly cheesesteak and creamy pasta, this dish combines savoriness with a touch of indulgence, perfect for family dinners or a cozy night in.

Ingredients

Scale
  • 1 lb ground beef or steak strips
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1 cup shredded provolone cheese
  • 12 oz pasta (penne or rigatoni recommended)
  • 1 cup beef broth
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Cook the Pasta: Begin by boiling a large pot of salted water. Add the pasta and cook according to package instructions until al dente (8-10 minutes). Reserve a cup of pasta water before draining.
  2. Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent (about 3-4 minutes). Add the diced green bell pepper and minced garlic; cook for another 2-3 minutes.
  3. Brown the Meat: Push the veggies to the side, add the ground beef or steak strips, and season with salt and pepper. Cook until browned (around 5-7 minutes).
  4. Creamy Cheese Sauce: Lower the heat, stir in the softened cream cheese until it melts. Pour in the beef broth and mix until smooth.
  5. Add the Cheesy Goodness: Sprinkle in the shredded provolone cheese a handful at a time, stirring continuously until melted. Add reserved pasta water if needed for consistency.
  6. Combine with Pasta: Add the cooked pasta to the skillet, tossing together until coated in the creamy sauce. Adjust seasoning if needed.
  7. Final Touches: Let everything simmer for 2-3 minutes to marry the flavors, then remove from heat.

Notes

Serve in bowls garnished with parsley or extra cheese. For a kick, sprinkle with crushed red pepper flakes. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: Philly cheesesteak pasta, creamy pasta, comfort food, American cuisine

Find it online: https://ivoryapron.com/one-pan-philly-cheesesteak-pasta-busy-weeknights/