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This Philly Cheesesteak Pasta recipe is a delightful fusion of a classic sandwich and comforting pasta dish. It’s hearty, cheesy, and packed with flavor, making it perfect for a satisfying dinner.
INGREDIENTS- Ground beef or steak strips: 1 lb, for the rich, savory protein base
- Green bell pepper: 1, diced, adding a hint of sweetness and color
- Onion: 1, diced, for depth and aromatic flavor
- Garlic: 2 cloves, minced, providing a punch of flavor
- Cream cheese: 8 oz, softened, for creaminess in the sauce
- Provolone cheese: 1 cup, shredded, adds a classic Philly cheesesteak flavor
- Pasta: 12 oz, penne or rigatoni recommended for a hearty bite
- Beef broth: 1 cup, to deepen the flavor of the sauce
- Salt and pepper: To taste, for seasoning
- Olive oil: 1 tbsp, for sautéing the vegetables
- Step 1:
- Boil pasta until al dente. Drain and set aside.
- Step 2:
- In a large skillet, heat olive oil. Add diced bell pepper, onion, and garlic. Sauté until softened.
- Step 3:
- Add ground beef or steak strips to the skillet. Cook until browned and fully cooked.
- Step 4:
- Stir in cream cheese and beef broth until creamy. Add cooked pasta and mix well.
- Step 5:
- Sprinkle provolone cheese on top. Broil until the cheese is melted and bubbly. Serve hot.
- Serve hot for the best experience. Pair it with a fresh salad or garlic bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- For an extra kick, add a dash of Worcestershire sauce to the beef while cooking.
- If you prefer a spicier version, add some red pepper flakes when sautéing the vegetables.
Tips from Well-Known Chefs
- Chef Alex recommends using freshly shredded provolone cheese for the best melt and flavor.
- Chef Sarah suggests adding a splash of cream for a richer, creamier sauce.
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