Description
Philly Cheese Steak Pasta
Creamy, cheesy comfort—made easy in one pot
Ingredients
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1 lb ground beef (80/20 preferred)
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8 oz penne or rotini pasta
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1 tbsp olive oil
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1 small onion, sliced
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1 green bell pepper, sliced
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1 red bell pepper, sliced (optional)
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2 cloves garlic, minced
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1 tsp Worcestershire sauce
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1 tsp salt
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½ tsp black pepper
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1 cup beef broth (low-sodium)
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1 cup milk (whole or 2%)
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1 cup shredded provolone cheese
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½ cup cream cheese, softened
Optional garnish: chopped parsley or chives
Instructions
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Cook pasta:
Boil pasta in salted water until al dente. Drain, reserving ½ cup pasta water. -
Sauté veggies:
Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and peppers; cook 5–7 minutes until soft and lightly caramelized. Add garlic and cook 30 seconds. Remove veggies and set aside. -
Brown beef:
In the same skillet, add ground beef. Cook until browned, breaking it up as it cooks. Drain excess fat if needed. -
Build sauce:
Stir in Worcestershire sauce, salt, pepper, beef broth, and milk. Simmer 2–3 minutes, scraping up browned bits. -
Make it creamy:
Reduce heat to low. Add cream cheese and stir until fully melted and smooth. -
Combine:
Add cooked pasta and sautéed veggies back to the skillet. Stir to coat evenly. -
Cheese it up:
Add shredded provolone and stir gently until melted. Use reserved pasta water to loosen sauce if needed. -
Serve:
Taste, adjust seasoning, garnish if desired, and serve hot.
Notes
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Shred cheese yourself for the smoothest melt.
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Keep heat low when adding cheese to prevent clumping.
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Pasta water is your best fix for thick sauce.