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Creamy Philly Cheesesteak Pasta Recipe

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★★★★★

5 from 57 reviews

This Philly Cheesesteak Pasta is a flavorful fusion of classic Philly cheesesteak sandwich ingredients with comforting pasta. Ground beef or steak strips are sautéed with garlic, onion, and green bell pepper, then combined with cream cheese and shredded provolone to create a creamy, cheesy sauce. Tossed with penne or rigatoni pasta and finished with savory beef broth, this dish offers a hearty and satisfying meal perfect for weeknight dinners.

Ingredients

Scale

Meat and Vegetables

  • 1 lb ground beef or steak strips
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced

Cheeses and Dairy

  • 8 oz cream cheese, softened
  • 1 cup shredded provolone cheese

Other Ingredients

  • 12 oz pasta (penne or rigatoni recommended)
  • 1 cup beef broth
  • Salt and pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  2. Sauté the Vegetables and Meat: Heat a large skillet over medium-high heat. Add the ground beef or steak strips and cook until browned. Remove excess fat if necessary. Add diced onion, green bell pepper, and minced garlic to the skillet. Sauté until vegetables are softened and fragrant.
  3. Add Cream Cheese and Broth: Reduce the heat to medium-low. Add the softened cream cheese to the skillet and stir until melted and well combined with the meat and vegetables. Pour in the beef broth slowly while stirring, creating a creamy sauce.
  4. Combine with Pasta and Provolone: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Sprinkle the shredded provolone cheese on top and stir until the cheese melts into the sauce, creating a rich and cheesy texture.
  5. Season and Serve: Season the dish with salt and pepper to taste. Give the pasta one final toss and serve warm, garnished as desired.

Notes

  • For a traditional Philly cheesesteak flavor, use thinly sliced ribeye steak instead of ground beef.
  • Use penne or rigatoni pasta to hold the creamy sauce better.
  • Adjust the amount of beef broth to achieve your preferred sauce consistency.
  • You can add mushrooms or other vegetables for extra flavor and texture.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.

Keywords: Philly cheesesteak pasta, creamy beef pasta, provolone cheese pasta, beef pasta skillet, comfort food pasta

Find it online: https://www.cheftara.com/creamy-philly-cheesesteak-pasta-recipe/