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Philly Cheesesteak Pasta

A delicious blend of Philly cheesesteak flavors combined with pasta in a creamy sauce, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 oz penne pasta (or rotini) You can use any pasta shape you prefer.
  • 1 lb ground beef (or thinly sliced steak) For a lighter version, substitute with turkey or chicken.
  • 2 tbsp olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 tsp salt Adjust to taste.
  • ½ tsp black pepper
  • 1 tsp Worcestershire sauce
  • 2 cups beef broth
  • 1 cup heavy cream
  • 2 cups shredded provolone cheese (or mozzarella) You can add extra cheese if desired.
  • ½ cup shredded Parmesan cheese For garnishing.

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add ground beef (or steak slices) and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  3. Add the onion and bell peppers to the skillet and cook for 5–6 minutes, until softened. Stir in the garlic and cook for another minute.
  4. Stir in the Worcestershire sauce, salt, and pepper. Pour in the beef broth and heavy cream. Bring to a gentle simmer for 3–4 minutes.
  5. Stir in the cooked pasta. Reduce heat to low, then add provolone and Parmesan cheese. Mix until cheese is melted and the pasta is coated in a creamy sauce.
  6. Garnish with extra Parmesan or fresh parsley if desired and serve warm.

Notes

To store leftovers, let the pasta cool down completely. Transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it seems dry. You can also add more vegetables like mushrooms, spinach, or zucchini for extra nutrients.