Description
This Philly Cheesesteak Pasta is a comforting and flavorful dish that combines the classic flavors of a Philly cheesesteak sandwich with tender pasta. Ground beef or steak strips are sautéed with bell peppers, onions, and garlic, then tossed in a creamy sauce made from cream cheese and beef broth. Topped with melted provolone cheese and broiled to golden perfection, this easy 30-minute meal is perfect for weeknight dinners and serves 4 people.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or steak strips
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
Cheese and Dairy
- 8 oz cream cheese, softened
- 1 cup shredded provolone cheese
Pasta and Liquids
- 12 oz pasta (penne or rigatoni recommended)
- 1 cup beef broth
Seasonings and Oil
- 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 the package instructions until al dente. Drain the pasta and set it aside for later.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced green bell pepper, onion, and minced garlic. Sauté for 4 to 5 minutes until the vegetables are softened and aromatic.
- Cook the Meat: Add the ground beef or steak strips to the skillet with the vegetables. Cook thoroughly until the meat is browned and fully cooked, breaking up the ground beef as needed. Season the mixture with salt and pepper to taste.
- Combine Ingredients: Stir the softened cream cheese and beef broth into the skillet with the meat and vegetables. Cook while stirring constantly until the cream cheese melts and the sauce becomes smooth and creamy.
- Top with Cheese and Broil: Add the cooked pasta to the skillet and toss everything together to coat the pasta well with the creamy sauce. Sprinkle the shredded provolone cheese evenly on top. Place the skillet under a preheated oven broiler for 3 to 5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Carefully remove the skillet from the oven and serve the pasta hot. Enjoy your delicious Philly Cheesesteak Pasta immediately for best flavor and texture.
Notes
- Use penne or rigatoni pasta as they hold the sauce well, but any short pasta will work.
- You can substitute provolone cheese with mozzarella for a different flavor profile.
- If you prefer steak strips, slice them thinly for quick cooking.
- Broiling time can vary—watch the cheese carefully to prevent burning.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
