Description
This hearty Philly Cheesesteak Pasta combines savory beef, sautéed peppers and onions, tender pasta, cream cheese, and melted provolone in one comforting skillet dinner.
Ingredients
Scale
- 12 ounces penne or rigatoni
- 1 tablespoon olive oil
- 1 pound ground beef or thin steak strips
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 8 ounces cream cheese, softened and cubed
- 1 cup shredded provolone cheese
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce, optional
- Chopped parsley for serving, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to the package directions. Reserve 1/2 cup pasta water, then drain without rinsing.
- Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and green bell pepper. Cook for 4 to 5 minutes, stirring often, until softened and lightly browned.
- Add the minced garlic and cook for 30 seconds.
- Push the vegetables to one side of the skillet. Add the ground beef or steak strips and cook until browned and fully cooked.
- Season the beef and vegetables with the remaining salt and black pepper. Drain excess grease when necessary.
- Stir in the Worcestershire sauce, beef broth, and softened cream cheese.
- Reduce the heat and stir until the cream cheese melts and the sauce becomes smooth.
- Add the drained pasta and toss until evenly coated. Add reserved pasta water one tablespoon at a time when the sauce needs thinning.
- Sprinkle the shredded provolone evenly over the pasta.
- Broil for 3 to 5 minutes, watching closely, until the cheese melts, bubbles, and turns lightly golden.
- Remove the skillet from the oven, garnish with parsley when desired, and serve hot.
Notes
- Use thinly sliced ribeye or sirloin instead of ground beef for a more traditional cheesesteak flavor.
- Replace the green bell pepper with red or yellow bell pepper for a sweeter taste.
- Soften and cube the cream cheese before cooking so it melts smoothly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of beef broth or milk before reheating to loosen the sauce.
- Freezing may change the texture of the cream cheese sauce, so refrigerated leftovers give better results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop and Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 5
- Sodium: 780
- Fat: 34
- Saturated Fat: 17
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 31
- Cholesterol: 105