Philly Cheesesteak Pasta Delight (Printable Version)
Creamy pasta with beef, peppers, onions, and provolone—your cheesesteak craving in bowl form.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 green bell pepper, diced
03 -
1 medium onion, diced
04 -
3 garlic cloves, minced
05 -
2 tablespoons olive oil
06 -
8 ounces cream cheese, cut into chunks
07 -
1 cup beef broth
08 -
3/4 cup heavy cream
09 -
1 1/2 cups shredded provolone cheese
10 -
12 ounces penne or rigatoni pasta
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook pasta until al dente, about 9 to 11 minutes. Reserve 1/2 cup of pasta water before draining.
02 -
Heat olive oil in a deep skillet over medium heat. Add diced onion and bell pepper. Cook for 5 minutes, stirring occasionally, until softened and slightly caramelized.
03 -
Add minced garlic and cook for 1 minute, stirring constantly until fragrant.
04 -
Add ground beef and cook for 5 to 7 minutes, breaking it up with a spoon until fully browned. Drain excess fat if needed.
05 -
Reduce heat to low and add cream cheese. Stir until fully melted and smooth.
06 -
Pour in beef broth and heavy cream. Stir to combine and let simmer for 3 minutes until the sauce thickens slightly.
07 -
Gradually add shredded provolone cheese, stirring continuously until melted and sauce is glossy.
08 -
Taste the sauce and season with salt and black pepper as needed.
09 -
Add cooked pasta to the sauce and toss to coat evenly. Add reserved pasta water if sauce needs thinning. Cook for 1 to 2 minutes over low heat.
# Notes:
01 -
For the best flavor, grate provolone fresh instead of using pre-shredded cheese.
02 -
Use a splash of milk or cream when reheating to maintain creamy consistency.
03 -
Short pasta shapes with ridges help capture the sauce effectively.