Philly Cheesesteak Pasta
This creamy, cheesy Philly Cheesesteak Pasta combines juicy beef, caramelized veggies, and melty provolone in a 30-minute dinner that’s perfect for busy nights. Kid-friendly and customizable!
Ingredients
- 1 lb 450g ground beef or thinly sliced steak
- 2 cups cooked pasta penne, rotini, or your favorite short pasta
- 1 tbsp olive oil
- 1 small onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 cup sliced mushrooms optional
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 cup beef broth
- ½ cup heavy cream or milk
- 1 cup shredded provolone cheese
- ½ cup shredded cheddar cheese
Instructions
- Cook the Veggies:
- Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and mushrooms (if using). Cook for 5 minutes until softened.
- Brown the Beef:
- Push veggies to one side. Add beef to the skillet and cook until no pink remains. Drain excess grease.
- Season:
- Stir in garlic, salt, pepper, Worcestershire sauce, and Italian seasoning. Cook for 1 minute.
- Build the Sauce:
- Pour in beef broth and simmer for 2 minutes. Stir in heavy cream until smooth.
- Add Pasta & Cheese:
- Mix in cooked pasta. Turn off heat, then stir in provolone and cheddar until melted. Let sit 2 minutes before serving.
Notes
- Storage: Keep leftovers in the fridge for 3 days or freeze for 2 months.
- Gluten-Free: Use GF pasta and check broth labels.
- Lighter Option: Swap beef for ground turkey and cream for milk.