Description
A creamy and cheesy pasta dish inspired by the classic Philly cheesesteak.
Ingredients
Scale
- 1 lb (450 g) ground beef or steak strips
- 1 green bell pepper, diced (or substitute red/yellow for sweetness)
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) shredded provolone cheese
- 12 oz (340 g) pasta (penne or rigatoni recommended)
- 1 cup (240 ml) beef broth
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add bell pepper, onion, and garlic. Sauté 4–5 minutes until softened and fragrant.
- Add the ground beef or steak strips to the skillet. Cook until browned and fully cooked through. Season with salt and pepper.
- Stir in the softened cream cheese and beef broth. Cook, stirring constantly, until the cream cheese is fully melted and the mixture is smooth.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
- Sprinkle shredded provolone evenly over the pasta. Broil in the oven 3–5 minutes, until cheese is melted, bubbly, and golden.
- Remove from the oven and serve hot.
Notes
- For richer flavor, use steak strips instead of ground beef.
- Bell pepper color affects sweetness: green is classic, red/yellow is sweeter.
- Leftovers can be stored in an airtight container and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Broil
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Philly Cheesesteak Pasta, pasta, cheesesteak