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