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This Philly Cheesesteak Pasta takes all the savory, cheesy goodness of the classic sandwich and turns it into a comforting one-pan pasta dinner. Loaded with tender ground beef, sweet bell peppers, onions, and a creamy cheese sauce, it’s a hearty weeknight meal the whole family will love.
🕒 Prep Time & Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6
- Skill Level: Easy
- Dish Type: Main Course, One-Pot Dinner
🔧 Equipment Needed
- Large skillet or sauté pan
- Spoon or spatula
- Measuring cups & spoons
- Cutting board & knife
- Colander
- Pot for boiling pasta (if not using one-pan method)
🧂 Ingredients
Main Ingredients:
- 12 oz pasta (penne, rotini, or rigatoni work well)
- 1 lb ground beef (or shaved steak if preferred)
- 1 tbsp olive oil
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- Salt & pepper to taste
Sauce & Cheese:
- 1 cup beef broth
- ½ cup heavy cream (or whole milk for lighter version)
- 4 oz cream cheese, cubed
- 1½ cups shredded provolone cheese
- ½ cup shredded mozzarella cheese
- Optional: 1 tsp Worcestershire sauce for extra savory depth
📌 Ingredient Notes
- Beef: Ground beef is easy and affordable; for a more authentic flavor, use thinly sliced ribeye or shaved steak.
- Pasta: Tube-shaped pasta holds the sauce well. You can also use egg noodles for a softer texture.
- Cheese: Provolone is classic; mozzarella adds melt. Don’t use pre-shredded if possible—it melts better fresh.
- Add-ins: Mushrooms are a great addition for a classic Philly vibe.
👨🍳 Instructions
Step 1: Cook the Pasta
- Boil pasta in salted water until al dente. Drain and set aside. (Skip this step if cooking the pasta in the sauce — see tip below.)
Step 2: Sauté Veggies & Meat
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and bell pepper; cook 4–5 minutes until soft.
- Add garlic and cook 1 minute more.
- Add ground beef and cook until browned. Drain excess fat if needed. Season with salt, pepper, and Worcestershire sauce (if using).
Step 3: Make the Sauce
- Lower heat to medium-low. Add beef broth and heavy cream to the skillet and stir to combine.
- Add cubed cream cheese and stir until melted and smooth.
- Stir in shredded provolone and mozzarella until creamy.
Step 4: Combine & Serve
- Add cooked pasta to the skillet and stir to coat with sauce.
- Let simmer for 1–2 minutes to thicken.
- Taste and adjust seasoning. Serve hot, optionally topped with chopped parsley or extra cheese.
🧮 Nutrition Facts (Per serving, based on 6 servings)
- Calories: ~540
- Fat: 32g
- Carbs: 36g
- Protein: 28g
- Sodium: 480mg
(Values will vary depending on ingredient brands and quantities used)
💡 Tips
- One-Pot Version: After browning the beef, add 3 cups broth + 1 cup milk + 12 oz dry pasta directly to the skillet. Simmer covered for 12–15 minutes, stirring occasionally, until pasta is cooked. Then stir in cheese.
- Make it spicier: Add red pepper flakes or use pepper jack cheese.
- Storage: Leftovers keep in the fridge for up to 4 days. Reheat gently with a splash of broth or milk.
🔄 Variations
- Philly Chicken Pasta: Swap beef for thinly sliced cooked chicken.
- Mushroom Lovers: Add 1 cup sliced mushrooms with the peppers and onions.
- Gluten-Free: Use gluten-free pasta and check labels on broth and cheese.
- Cheesier Bake: Transfer to a casserole dish, top with more cheese, and broil for 2–3 minutes for a golden crust.
