In the world of comfort food, few dishes are as heartwarming and satisfying as a classic Philly Cheesesteak. But what if you could take that comforting experience a step further? Enter the Philly Cheesesteak Pasta: a dish that marries the rich, savory flavors of a traditional cheesesteak with the hearty, fulfilling essence of pasta. This recipe is not just a meal; it’s an experience, blending flavors and textures into a dish that’s sure to become a family favorite.
Ingredients
To embark on this culinary adventure, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ yellow or sweet onion, diced
- Salt and pepper, to taste
- 2 teaspoons Worcestershire sauce
- 1 green bell pepper, stem and seeds removed, diced
- 8 ounces elbow macaroni, uncooked
- 1 cup water
- 14.5 ounce can of beef broth, or 2 cups beef broth
- ½ cup 2% milk
- 2 ounces cream cheese, cut into small cubes
- ½ cup mozzarella cheese, shredded
- 6 to 8 ounces provolone cheese, sliced and torn into pieces
- Chopped fresh parsley for garnish
Cooking Steps
The preparation of this dish is as straightforward as its ingredients, ensuring that even novice cooks can bring this delicious meal to the table.
- Start with the Base: Heat olive oil in a 12-inch skillet over medium heat. Add ground beef and onion, cooking until the meat is no longer pink and the onions are soft and translucent. Season with salt and pepper to taste.
- Build the Flavor: Introduce Worcestershire sauce, green bell pepper, uncooked elbow macaroni, water, and beef broth to the skillet. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Ensure the pasta is fully cooked and most of the liquid has been absorbed.
- Creamy Goodness: With the skillet still on low heat, add the milk and cubed cream cheese. Stir until the cream cheese is fully melted and incorporated into the sauce.
- Cheese, Please: Remove the skillet from heat. Stir in the shredded mozzarella and half of the torn provolone cheese until evenly distributed.
- Melty Finish: Top the pasta with the remaining provolone cheese. Cover the skillet for a few minutes to let the cheese melt to gooey perfection.
- Garnish and Serve: Sprinkle chopped parsley over the dish for a fresh, colorful finish.
Serving and Storage
This Philly Cheesesteak Pasta recipe serves six, with each serving packing about 450 kcal of energy. It takes approximately 35 minutes from start to finish, making it an ideal choice for a hearty weeknight dinner.
Leftovers, if you have any, can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently for a delicious second-round meal that’s just as good as the first.
Final Thoughts
Philly Cheesesteak Pasta is more than just a dish; it’s a fusion of two beloved classics, offering the best of both worlds. Whether you’re craving the cheesy goodness of a cheesesteak or the comforting embrace of pasta, this recipe promises to satisfy your cravings and bring a smile to your dinner table. So why wait? Dive into this culinary adventure and let the flavors of Philly Cheesesteak Pasta warm your heart and soul.
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Philly Cheesesteak Pasta
- Total Time: 35 minutes
- Yield: 6 1x
Description
The Philly Cheesesteak Pasta is a dish that merges the soul-soothing qualities of hearty pasta with the iconic flavors of a Philadelphia cheesesteak. Picture tender ground beef, perfectly sautéed with diced onions and green bell peppers, then tossed with al dente elbow macaroni. This skillet of goodness is enveloped in a rich, creamy sauce made from a blend of cream cheese, mozzarella, and provolone – cheeses that pull together to create a stringy, melty delight. The final touch of fresh parsley not only adds a pop of color but also a fresh burst that cuts through the richness, balancing the dish beautifully.
Ingredients
2 tablespoons olive oil
1 pound ground beef
½ yellow or sweet onion, diced
Salt and pepper, to taste
2 teaspoons Worcestershire sauce
1 green bell pepper, stem and seeds removed, diced
8 ounces elbow macaroni, uncooked
1 cup water
14.5 ounce can of beef broth, or 2 cups beef broth
½ cup 2% milk
2 ounces cream cheese, cut into small cubes
½ cup mozzarella cheese, shredded
6 to 8 ounces provolone cheese, sliced and torn into pieces
Chopped fresh parsley for garnish
Instructions
Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
Add Worcestershire sauce, green bell pepper, macaroni noodles, water, and beef broth. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta is fully cooked and most of the liquid has been absorbed/evaporated.
Keeping the skillet over low heat, add the milk and cubed cream cheese. Stir until the cream cheese is fully incorporated.
Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
Top with the remaining provolone cheese. Replace the lid on the skillet for a couple of minutes to allow the cheese to melt.
Garnish with chopped parsley.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450