Philly Cheesesteak Pasta

Here’s a delicious and easy Philly Cheesesteak Pasta recipe — all the classic flavors of a Philly cheesesteak (beef, peppers, onions, and melty cheese) turned into a creamy, cheesy one-pan pasta dish. Perfect for a weeknight dinner!

🧀 Philly Cheesesteak Pasta

Ingredients:

• 1 lb ground beef (or thinly sliced steak like ribeye)

• 2 tablespoons olive oil (if using steak)

• 1 green bell pepper, diced

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 8 oz mushrooms, sliced (optional but classic)

• 8 oz pasta (penne, rotini, or shells work well)

• 2 cups beef broth

• 1 cup milk or half-and-half

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt, to taste

• 1/2 teaspoon black pepper

• 1 1/2 cups shredded provolone or mozzarella cheese

• 1/2 cup cream cheese (optional for extra creaminess)

Instructions:

1. Cook the meat:

   • In a large skillet or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat.

   • If using thinly sliced steak, heat oil in the pan and sear steak slices until browned, then remove and set aside.

2. Sauté vegetables:

   • In the same pan, add onions, peppers, and mushrooms. Cook 5–6 minutes, until softened. Add garlic and sauté for 1 minute more.

3. Add liquids & pasta:

   • Add the beef back in, then pour in beef broth, milk, Worcestershire sauce, salt, and pepper. Stir to combine.

   • Stir in dry pasta and bring to a boil.

4. Simmer:

   • Reduce heat, cover, and simmer for about 12–15 minutes, stirring occasionally, until pasta is tender and liquid mostly absorbed.

5. Add cheeses:

   • Stir in cream cheese (if using) until melted.

   • Add shredded provolone or mozzarella and stir until smooth and creamy. You can also top with extra cheese and broil for 2–3 minutes for a golden top.

6. Serve:

   • Garnish with chopped parsley or crushed red pepper if desired.

   • Serve hot and enjoy your cheesesteak in pasta form!