Description

This Philly Cheesesteak Pasta recipe combines the iconic flavors of a Philly cheesesteak sandwich with hearty pasta for a rich, creamy, and satisfying dish. Ground beef or steak strips are sautéed with bell peppers, onions, and garlic, then blended with cream cheese and beef broth to create a luscious sauce. Tossed with penne or rigatoni pasta and finished under the broiler with provolone cheese, this comfort food mashup is perfect for a cozy dinner with family or friends.

Ingredients

Scale

Pasta

12 oz Penne or Rigatoni (consider whole wheat or gluten-free for lighter options)

Meat

1 lb Ground Beef or Steak Strips (can substitute with ground turkey or plant-based meat for lighter or vegetarian dishes)

Vegetables

1 cup Green Bell Pepper (red or yellow can be used for a sweeter touch)
1 medium Onion (shallots can substitute for a milder flavor)
2 cloves Garlic, minced

Dairy

8 oz Cream Cheese (Neufchâtel cheese for a lower-fat alternative)
1 cup Provolone Cheese (Mozzarella or cheddar also work well)

Liquids & Oils

2 tbsp Olive Oil (canola or vegetable oil can substitute)
1 cup Beef Broth (vegetable or chicken broth can be used)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the penne or rigatoni pasta and cook until al dente, about 9-11 minutes. Drain well and return the pasta to the pot to keep warm.
Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper, sautéing until softened and fragrant, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute to enhance the aroma.
Cook Meat: Add the ground beef or steak strips to the skillet with the sautéed vegetables. Cook thoroughly until browned—approximately 6-8 minutes for ground beef or 4-5 minutes for steak strips. Season with salt and freshly ground black pepper to taste.
Prepare Sauce: Mix in the softened cream cheese and beef broth into the skillet. Stir continuously until the mixture becomes smooth and creamy. If the sauce is too thick, add additional broth gradually to achieve a luscious consistency.
Combine Pasta and Sauce: Gently fold the cooked pasta into the creamy meat and vegetable mixture, ensuring the pasta is evenly coated.
Broil with Cheese: Sprinkle provolone cheese evenly over the top of the pasta mixture. Place the skillet or transfer to an oven-safe dish and broil for 3-5 minutes until the cheese is bubbly and lightly golden.
Serve: Remove from the oven and allow to cool slightly. Garnish with fresh parsley or grated Parmesan cheese if desired. Serve warm and enjoy your Philly Cheesesteak Pasta.

Notes

For a lighter dish, substitute whole wheat or gluten-free pasta and use Neufchâtel cream cheese or ground turkey.
You can use red or yellow bell peppers for a sweeter flavor profile.
If you prefer a milder onion taste, replace the onion with shallots.
Vegetable or chicken broth can be used as alternatives to beef broth for a different flavor and lighter taste.
Use mozzarella or cheddar cheese instead of provolone for flavor variation.
Keep a close eye while broiling to avoid burning the cheese.
This dish pairs excellently with a side salad or steamed vegetables for a balanced meal.