Philly Cheese Steak Pasta Recipe
This Philly Cheese Steak Pasta is the perfect comfort food mash-up! Tender pasta, juicy beef, sautéed peppers and onions, and gooey melted cheese come together in one skillet for a satisfying dinner that’s ready in under 40 minutes.
Ingredients
- 12 ounces pasta (penne or rotini work well)
- 1 tablespoon olive oil
- 1 pound ground beef (or thinly sliced steak like ribeye)
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 2 cups beef broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup shredded provolone cheese (or substitute with more mozzarella)
- Fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Follow the package instructions when cooking the pasta until it's al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet or deep pan over medium-high heat. Cook the ground beef, breaking it up with a spoon as you go, until it is browned and fully cooked. Drain any excess grease.
- Add the diced onion, green bell pepper, and minced garlic to the beef in the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Salt, black pepper, Italian seasoning, and Worcestershire sauce should be added to the mixture. Stir well to combine. Pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to blend and the sauce to thicken slightly.
- Add the drained pasta to the skillet, stirring to coat the pasta evenly with the sauce. Sprinkle the mozzarella and provolone cheeses over the pasta. Stir until the cheese melts into a creamy, gooey sauce that clings to the pasta and beef.
- Remove the skillet from heat. Garnish with freshly chopped parsley, if desired. Serve hot and enjoy!