Description
This Philly Cheesesteak Pasta blends tender ground beef or steak strips with sautéed green bell peppers, onions, and a creamy cheese sauce made from cream cheese and provolone. Combined with perfectly cooked pasta and finished under the broiler for a golden bubbly cheese topping, this comforting 30-minute dish offers all the savory flavors of a Philly cheesesteak in a hearty pasta form.
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
- 1 tbsp olive oil
- Salt and pepper, to taste
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 best results, use penne or rigatoni pasta as their tube shape holds the creamy sauce well.
- You can substitute provolone cheese with mozzarella or cheddar if preferred.
- Make sure cream cheese is softened to melt smoothly into the sauce.
- Broil carefully and watch to prevent the cheese from burning.
- Leftovers can be refrigerated and gently reheated on the stovetop with a splash of broth or water.
