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Delicious Philly Cheesesteak Pasta topped with cheese and peppers

Philly Cheesesteak Pasta

Philly Cheesesteak Pasta combines seasoned beef and sautéed peppers and onions with a creamy cheese sauce, offering a comforting and hearty meal perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or steak strips Choose lean for less splatter or thinly sliced steak for a more classic feel.
  • 1 each green bell pepper, diced Adds crunch and brightness.
  • 1 each onion, diced White or yellow onion both work.
  • 2 cloves garlic, minced Or 1 tsp garlic paste.
  • 8 oz cream cheese, softened Room temperature makes melting easier.
  • 1 cup shredded provolone cheese Plus extra for topping.
  • 12 oz pasta Penne or rigatoni recommended.
  • 1 cup beef broth Adds savory depth.
  • 1 tbsp olive oil For sautéing.
  • to taste salt and pepper
Optional Add-ons
  • 1 tsp Worcestershire sauce For a deeper umami note.
  • 1/2 tsp red pepper flakes If you like a little heat.
  • 1/2 cup sliced mushrooms, sautéed For an earthy touch.
  • 1/4 cup grated Parmesan Stirred into the sauce for extra complexity.
  • 1/4 cup fresh parsley or chives, chopped For garnish.

Method
 

Preparation
  1. Fill a large pot with water and bring it to a strong rolling boil. Add a pinch of salt.
  2. Cook the pasta according to package directions until al dente, usually 9–11 minutes. Before draining, scoop out 1/2 cup of starchy pasta water and set aside.
Sauté the Vegetables
  1. Heat olive oil in a large, oven-safe skillet over medium heat.
  2. Add the diced bell pepper and onion, sauté for 4-5 minutes until softened.
  3. Add minced garlic and cook for another 30-45 seconds until fragrant.
Cook the Meat
  1. Push the vegetables aside, add the beef or steak in an even layer. Cook until browned.
  2. Season with salt and pepper, and stir in Worcestershire sauce or red pepper flakes if using.
Make the Creamy Sauce
  1. Add cream cheese and beef broth to the skillet. Stir until melted and combined.
  2. Stir in shredded provolone until melted and smooth.
Combine Pasta and Sauce
  1. Add drained pasta to the skillet and toss until coated in sauce.
  2. Smooth the top and sprinkle additional provolone for broiling.
Broil for a Bubbly Finish
  1. Preheat your oven broiler on high. Broil pasta for 3-5 minutes until cheese is melted and bubbly.
Serve
  1. Garnish with parsley or chives and serve immediately.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently to maintain creaminess.