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Philly Cheesesteak Pasta

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A comforting blend of pasta, ground beef, green peppers, and creamy provolone cheese, all cooked in one pan for a quick and satisfying meal.

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: 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.
  2. Sauté the Vegetables: 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.
  3. Cook the Meat: 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.
  4. Combine Ingredients: 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.
  5. Top with Cheese and Broil: 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.
  6. Serve: Remove from the oven and serve hot. Enjoy this creamy, cheesy, and savory pasta dish immediately!

Notes

Serve hot with a simple green salad or crusty bread on the side. Leftovers reheat well and can be frozen for later use.

Nutrition

Find it online: https://voxrecipes.com/philly-cheesesteak-pasta/