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Philly Cheesesteak Pasta

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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!

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.