Philly Cheesesteak Pasta
A creamy, cheesy skillet pasta that brings all the flavors of a Philly cheesesteak to the dinner table.
Equipment
- Large pot
- Large skillet
- Broiler-safe skillet
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 a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced green bell pepper, onion, and minced garlic. Sauté for 4-5 minutes, or until the vegetables are softened and fragrant.
- Add the ground beef or steak strips to the skillet. Cook, breaking up the beef as necessary, until the meat is fully browned and cooked through. Season with salt and pepper to taste.
- Stir the softened cream cheese and beef broth into the skillet with the meat and vegetables. Continue to cook, stirring constantly, until the cream cheese is fully melted and the mixture is smooth and creamy.
- Add the cooked pasta to the skillet, tossing it in the sauce until fully coated. Sprinkle the shredded provolone cheese evenly on top. Broil in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Remove from the oven and serve hot.
Notes
For a richer flavor, use steak strips instead of ground beef. You can swap the green bell pepper for red or yellow for a sweeter taste. Store leftovers in an airtight container and reheat in the oven or microwave.
