Description
Philly Cheesesteak Pasta is a delicious twist on the classic sandwich, combining tender ground beef or sliced steak with sautéed bell peppers, onions, and mushrooms in a creamy, cheesy sauce. This hearty, comforting pasta dish is perfect for weeknight dinners and sure to satisfy cravings for savory, cheesy flavor.
Ingredients
Scale
Protein
- 1 lb ground beef or thinly sliced steak (ribeye or sirloin)
Pasta
- 12 oz penne or rotini pasta
Vegetables
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup mushrooms, sliced (optional)
- 3 cloves garlic, minced
Liquids & Dairy
- 2 cups beef broth
- 1 cup milk
- 1 ½ cups shredded provolone or mozzarella cheese
Pantry
- 1 tablespoon olive oil (if using steak)
- 2 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Optional Garnish
- Chopped parsley
- Red pepper flakes
Instructions
- Cook the pasta: Prepare the pasta according to the package directions until al dente. Once cooked, drain and set aside to be combined later.
- Cook the meat: In a large skillet over medium heat, either brown the ground beef until fully cooked or heat olive oil and cook the thinly sliced steak just until done. Drain any excess grease if needed.
- Sauté vegetables: Add diced onions, bell pepper, and mushrooms to the skillet with the meat. Cook for 4 to 5 minutes until the vegetables soften. Stir in minced garlic and cook for an additional minute to release its aroma.
- Create the sauce base: Sprinkle all-purpose flour evenly over the meat and vegetable mixture, stirring to coat everything. Gradually whisk in beef broth, followed by milk and Worcestershire sauce, making sure to stir constantly to avoid lumps.
- Simmer and thicken: Bring the mixture to a gentle simmer and cook for 3 to 4 minutes, stirring frequently, until the sauce has thickened slightly.
- Add cheese and combine: Reduce heat to low and stir in shredded provolone or mozzarella cheese until melted and the sauce is smooth. Then add the cooked pasta to the skillet, tossing everything together to coat the noodles evenly with the cheesy sauce.
- Season and serve: Taste the pasta and season with salt and pepper as desired. Serve warm, optionally garnished with chopped parsley or a sprinkle of red pepper flakes for some heat.
Notes
- For extra cheesiness, sprinkle additional provolone on top and broil the dish for 2–3 minutes before serving to get a bubbly, golden crust.
- This recipe can be made as a one-pot meal by cooking the pasta directly in the beef broth and milk mixture; add more liquid if necessary to ensure the pasta cooks through.
- Feel free to substitute mozzarella with provolone or a blend of both to suit your taste preferences.
- Omitting mushrooms will still produce a flavorful dish if desired.
