Description
This Philly cheesesteak pasta transforms the beloved flavors of the classic sandwich into a creamy, cheesy one-pot pasta dish. Featuring tender ground beef, sautéed onions and peppers, and melted provolone cheese, this comforting and quick recipe is perfect for busy weeknights, delivering a delicious and hearty meal everyone will love.
Ingredients
Scale
Vegetables & Aromatics
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
Meat & Dairy
- 1 pound ground beef
- 1 ½ cups shredded provolone cheese (or a mix of provolone and mozzarella)
Liquids & Sauces
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 cup milk
- 1 tablespoon Worcestershire sauce
Dry Ingredients
- 8 ounces penne or rotini pasta (uncooked)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Garnish
- Chopped parsley
Instructions
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium heat. Add the diced onion and bell peppers, cooking for 5–6 minutes until they become soft and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Cook Ground Beef: Add 1 pound of ground beef to the pan, seasoning it with 1 teaspoon salt and ½ teaspoon black pepper. Cook until the beef is browned and fully cooked, breaking it apart as it cooks. Drain any excess fat if necessary.
- Incorporate Worcestershire Sauce and Liquids: Stir in 1 tablespoon Worcestershire sauce, then pour in 2 cups beef broth and 1 cup milk. Bring the mixture to a rolling boil.
- Add Uncooked Pasta: Stir in 8 ounces of uncooked penne or rotini pasta. Reduce the heat to a simmer, cover the pan, and cook for 12–15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most liquid has been absorbed.
- Thicken Sauce: In a small bowl, combine 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir this into the pasta mixture and cook for 1–2 minutes more until the sauce slightly thickens.
- Finish with Cheese: Turn off the heat and add 1 ½ cups shredded provolone cheese. Stir well until the cheese melts fully and creates a creamy sauce.
- Garnish and Serve: Optionally, sprinkle chopped parsley over the dish before serving for a fresh touch.
Notes
- For extra cheesiness, stir in a few ounces of cream cheese or sprinkle additional shredded cheese on top and broil briefly to achieve a bubbly, golden finish.
- For a more authentic Philly cheesesteak flavor, substitute ground beef with thinly sliced steak and cook accordingly.
