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Creamy Philly Cheesesteak Pasta with cheese and peppers in a bowl

Philly Cheesesteak Pasta

A comforting dish that combines the classic flavors of a Philly cheesesteak with hearty pasta, featuring ground beef or steak strips, creamy cheese, and fresh vegetables.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or steak strips Use your preferred protein.
  • 1 green bell pepper, diced Add more vegetables as desired.
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 8 oz cream cheese, softened Ensure it's soft for easy mixing.
  • 1 cup shredded provolone cheese Can substitute with mozzarella or cheddar.
  • 12 oz pasta (penne or rigatoni recommended) Choose your preferred pasta shape.
  • 1 cup beef broth Can substitute with chicken or vegetable broth.
  • Salt and pepper to taste Adjust seasoning as needed.
  • 1 tbsp olive oil For sautéing vegetables.

Method
 

Cook the Pasta
  1. 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.
Sauté the Vegetables
  1. In a large skillet, heat olive oil over medium heat. Add the diced green bell pepper, onion, and minced garlic. Sauté for about 4-5 minutes until softened.
Cook the Meat
  1. Add ground beef or steak strips to the skillet. Cook thoroughly, breaking up the beef, until fully browned. Season with salt and pepper to taste.
Combine Ingredients
  1. Stir in softened cream cheese and beef broth into the skillet. Cook while stirring until cream cheese melts, creating a smooth sauce.
Top with Cheese and Broil
  1. Add cooked pasta to the skillet and toss until fully coated with the sauce. Sprinkle shredded provolone cheese on top and broil for 3-5 minutes until melted and golden.
Serve
  1. Remove from the oven and serve hot. Enjoy with a side salad or garlic bread.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently, adding a little beef broth if necessary.