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
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1 lb ground beef or steak strips
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1 green bell pepper, diced
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1 onion, diced
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2 cloves garlic, minced
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8 oz cream cheese, softened
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1 cup shredded provolone cheese
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12 oz pasta (penne or rigatoni)
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1 cup beef broth
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1 tbsp olive oil
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Salt and black pepper, to taste
Instructions
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Cook pasta in salted water until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook 4–5 minutes until softened.
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Add beef, season with salt and pepper, and cook 6–8 minutes until browned. Drain fat if necessary.
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Reduce heat. Stir in cream cheese until melted. Gradually add beef broth, stirring until smooth.
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Toss in pasta and stir to coat. Sprinkle provolone on top, cover, and let melt 2–3 minutes.
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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