Description
Indulge in the rich and comforting flavors of a classic Philly cheesesteak in pasta form with this easy-to-make and delicious recipe for Philly Cheesesteak Pasta. Tender pasta is tossed with savory ground beef (or steak), colorful bell peppers, earthy mushrooms, and a creamy, cheesy sauce that will have everyone coming back for seconds.
Ingredients
Scale
Pasta:
- 12 oz penne or rotini pasta
Beef Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef or thinly sliced steak (like ribeye or sirloin)
- 1 green bell pepper, diced
- 1 small onion, diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
Cheese Sauce:
- 4 oz cream cheese, softened
- 1 cup shredded provolone cheese (or mozzarella)
- 1/2 cup beef broth or reserved pasta water
Instructions
- Cook Pasta: Cook pasta in salted water according to package instructions. Reserve 1/2 cup of pasta water or use beef broth, then drain and set aside.
- Sauté Beef Mixture: Heat olive oil in a skillet, cook beef or steak until browned, then add bell pepper, onion, mushrooms, and garlic. Cook until vegetables are soft. Season with salt, pepper, and Worcestershire sauce.
- Make Cheese Sauce: Reduce heat, stir in cream cheese until melted. Add cooked pasta and reserved water/broth. Stir to coat. Sprinkle provolone cheese, stir gently until melted and combined. Serve hot.
Notes
- For a lighter version, use ground turkey or lean sirloin.
- You can broil the finished dish for 2–3 minutes to brown the cheese topping, if desired.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
