Description
Philly Cheesesteak Pasta is the ultimate comfort food mash-up—juicy beef, sautéed peppers and onions, and melty provolone come together in a creamy sauce that clings to every bite of pasta. It’s cheesy, hearty, and ready in just 30 minutes for an easy weeknight dinner win.
Ingredients
1 lb ground beef or steak strips
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
8 oz cream cheese, softened
1 cup shredded provolone cheese
12 oz pasta (penne or rigatoni)
1 cup beef broth
1 tbsp olive oil
Salt and black pepper, to taste
Instructions
Cook pasta in salted water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook 4–5 minutes until softened.
Add beef, season with salt and pepper, and cook 6–8 minutes until browned. Drain fat if necessary.
Reduce heat. Stir in cream cheese until melted. Gradually add beef broth, stirring until smooth.
Toss in pasta and stir to coat. Sprinkle provolone on top, cover, and let melt 2–3 minutes.
Stir gently and serve hot.
Notes
Don’t overcook pasta—it will finish in the sauce.
Swap provolone with mozzarella, Monterey Jack, or a cheese blend.
Add mushrooms or red peppers for extra veggies.
Thinly sliced steak strips cook quickly and stay tender.
For extra cheesiness, add Parmesan just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: American-inspired