Why You’ll Love This Recipe
- Comfort Food Fusion: Combines the beloved flavors of a Philly cheesesteak with the comforting appeal of pasta.
- One-Pot Wonder: Cooked entirely in one skillet, making cleanup a breeze.
- Customizable: Easily adaptable with different proteins, vegetables, or levels of spiciness to suit your preferences.
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, diced
- 8 ounces elbow macaroni, uncooked
- 1 cup water
- 14.5 ounces beef broth (or 2 cups)
- ½ cup 2% milk
- 2 ounces cream cheese, cubed
- ½ cup shredded mozzarella cheese
- 6 to 8 ounces provolone cheese, sliced and torn
- Chopped fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sauté and Season:
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and diced onion. Cook until the beef is browned and the onions are soft.
- Season with salt, pepper, and Worcestershire sauce.
-
Add the Goodness:
- Stir in diced green bell pepper, uncooked elbow macaroni, water, and beef broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the pasta is tender and most of the liquid is absorbed.
-
Creamy Cheesy Bliss:
- Keeping the skillet over low heat, add milk and cubed cream cheese. Stir until the cream cheese melts and blends into a creamy sauce.
- Sprinkle in the shredded mozzarella cheese and half of the torn provolone. Stir until the cheeses are melted and fully incorporated.
-
Cheese on Top:
- Top the mixture with the remaining torn provolone.
- Cover the skillet for a couple of minutes to let the cheese melt into gooey goodness.
-
Garnish and Serve:
- Sprinkle with freshly chopped parsley for a pop of color and freshness.
- Serve hot and enjoy the irresistible flavors of this Philly Cheesesteak Pasta!
Servings and Timing
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
-
Vegetarian Twist:
- Replace the ground beef with meatless crumbles or diced mushrooms.
- Add extra vegetables like zucchini, eggplant, or cherry tomatoes for added freshness.
-
Chicken Cheesesteak:
- Substitute the ground beef with diced or shredded cooked chicken breast.
- Incorporate sliced mushrooms and diced tomatoes for extra flavor and texture.
-
Spicy Kick:
- Add sliced jalapeños or crushed red pepper flakes to the skillet while cooking the ground beef.
- Drizzle some hot sauce over the finished dish for an extra kick.
-
Different Cheeses:
- Experiment with different cheese combinations like cheddar, Monterey Jack, or pepper jack to suit your taste.
-
Gluten-Free Option:
- Use gluten-free pasta and ensure all other ingredients are gluten-free.
Storage/Reheating
-
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
-
Reheating:
- Reheat in the microwave or on the stovetop with a splash of water to keep the pasta moist and flavorful.
-
Freezing:
- Transfer cooled pasta to freezer-safe containers or resealable bags, removing as much air as possible before sealing.
- Label with the date and freeze for up to a month.
- To enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until warmed through.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the ground beef and chop the veggies ahead of time to streamline the cooking process. Store them in the refrigerator for up to three days, or freeze for longer storage. When ready to cook, simply thaw and follow the recipe steps for a quick and easy meal.
What can I serve with Philly Cheesesteak Pasta?
Pair it with a side salad or garlic bread for a complete meal that will impress everyone at the table.
Philly Cheesesteak Pasta
This Philly Cheesesteak Pasta is the ultimate comfort food fusion, combining the savory flavors of a classic cheesesteak with creamy, cheesy pasta. Made in one skillet with ground beef, sautéed onions, bell peppers, and melty provolone, this easy, 30-minute dinner is perfect for busy weeknights!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Main Course
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Pasta:
- 2 tablespoons olive oil
- 1 pound ground beef
- ½ yellow onion, diced
- 1 green bell pepper, diced
- 2 teaspoons Worcestershire sauce
- 8 ounces elbow macaroni, uncooked
- 1 cup water
- 14.5 ounces beef broth (or 2 cups)
- ½ cup 2% milk
- 2 ounces cream cheese, cubed
- ½ cup shredded mozzarella cheese
- 6 to 8 ounces provolone cheese, sliced and torn
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Sauté the Beef & Onions:
- Heat olive oil in a large skillet over medium heat.
- Add ground beef and diced onion. Cook until browned and onions are soft, about 5-7 minutes.
- Season with salt, pepper, and Worcestershire sauce.
2. Cook the Pasta:
- Stir in diced green bell pepper, uncooked macaroni, water, and beef broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until pasta is tender and most of the liquid is absorbed.
3. Make It Creamy & Cheesy:
- Keeping the skillet over low heat, add milk and cubed cream cheese.
- Stir until the cream cheese melts into a creamy sauce.
- Mix in shredded mozzarella and half the provolone. Stir until melted.
4. Add the Final Cheese Layer:
- Sprinkle the remaining provolone cheese over the pasta.
- Cover the skillet for 2 minutes until cheese is melted and gooey.
5. Garnish & Serve:
- Sprinkle with chopped parsley and serve hot!
Notes
- For extra creaminess, add ½ cup more milk or an extra ounce of cream cheese.
- Want a thinner sauce? Add an extra ¼ cup beef broth before serving.
- Prevent mushy pasta: Cook the macaroni just until al dente before adding cheese.
