Easy Philly Cheesesteak Pasta
A creamy fusion of classic Philly cheesesteak flavors with comforting pasta. This one-pan dish combines ground beef, sautéed peppers and onions, and melted provolone in a rich cream cheese sauce.
Ingredients
- 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
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté for 4-5 minutes until softened.
- Add minced garlic and cook for 1 minute until aromatic.
- Add ground beef to skillet. Cook for 6-8 minutes, breaking up with spatula, until fully browned. Season with salt and pepper.
- Reduce heat to medium-low. Add softened cream cheese, stirring constantly until melted.
- Gradually pour in beef broth while stirring to create smooth sauce. Adjust consistency with additional broth if needed.
- Add cooked pasta to skillet and toss until well coated with sauce.
- Sprinkle provolone cheese evenly over top. Place under broiler for 3-5 minutes until cheese is melted and golden.
- Remove from oven and let rest 1 minute before serving.
Notes
Ensure cream cheese is at room temperature for smooth melting
Reserve pasta water to adjust sauce consistency if needed
Can substitute ground beef with steak strips for more authentic texture
Store leftovers in refrigerator for up to 3 days
Reheat gently with splash of broth to restore creaminess
Reserve pasta water to adjust sauce consistency if needed
Can substitute ground beef with steak strips for more authentic texture
Store leftovers in refrigerator for up to 3 days
Reheat gently with splash of broth to restore creaminess