Description
A creamy and flavorful Philly Cheesesteak Pasta that combines tender ground beef or steak strips with sautéed bell peppers and onions, all tossed in a rich cream cheese and beef broth sauce, then topped with melted provolone cheese. Ready in just 30 minutes, this comforting dish brings the classic Philly cheesesteak experience into an easy pasta dinner.
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
Others
- 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
- Use penne or rigatoni pasta to hold the creamy sauce better.
- Make sure to soften the cream cheese before adding to avoid lumps.
- Broil the cheese topping carefully to prevent burning, watching closely during the last minutes.
- Substitute provolone with mozzarella or cheddar if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
