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Philly Cheesesteak Pasta
This creamy Philly cheesesteak pasta brings together savory ground beef, tender peppers and onions, pasta, and plenty of melted provolone cheese. It’s a rich and satisfying dinner that comes together quickly in one skillet.
Ingredients
1 lb (450 g) ground beef
12 oz (340 g) rigatoni or penne pasta
1 medium onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 cup heavy cream
2 cups shredded provolone cheese
½ cup beef broth
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
Preparation
Cook the pasta in salted water until al dente. Drain and set aside.
Heat the olive oil in a large skillet. Add the ground beef and cook until browned, breaking it into small pieces.
Add the onion, green and red bell peppers, and garlic. Cook for 4–5 minutes until slightly tender.
Stir in the beef broth, Worcestershire sauce, heavy cream, salt, and black pepper. Simmer gently for 2–3 minutes.
Reduce the heat and gradually stir in the provolone cheese until completely melted and the sauce becomes creamy.
Add the cooked pasta and toss until everything is evenly coated. Cook for another 1–2 minutes, then remove from the heat.
Serving Tip
Serve immediately with fresh parsley and a little extra provolone on top for an even creamier finish.
