Description
Philly Cheesesteak Pasta is a creamy, one-pan pasta dish that blends the classic flavors of a Philly cheesesteak—beef, onions, peppers, and provolone cheese—into a comforting, cheesy meal perfect for weeknights.
Ingredients
- 12 oz pasta (penne, rotini, or rigatoni)
- 2 tablespoons olive oil
- 1 lb thinly sliced beef (sirloin or ribeye)
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 4 oz cream cheese
- 1 1/2 cups shredded provolone cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat.
- Add sliced beef and cook until browned. Remove from skillet and set aside.
- Add more oil if needed and sauté onions and peppers until tender, about 5 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Return the beef to the skillet. Add Worcestershire sauce and beef broth. Simmer for 3–4 minutes.
- Reduce heat to low and stir in cream cheese until melted and smooth.
- Add cooked pasta and shredded provolone. Stir until cheese is melted and everything is well combined.
- Season with salt and pepper to taste.
- Garnish with chopped parsley and serve hot.
Notes
Use ground beef for a quicker version.Swap provolone with mozzarella, cheddar, or American cheese.Add mushrooms for more depth of flavor.Make it spicy with red pepper flakes or hot sauce.Not ideal for freezing, as the cheese sauce may separate.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
