Description
This Philly Cheesesteak Pasta recipe combines the flavors of a classic Philly cheesesteak sandwich with the comfort of a creamy pasta dish. It’s a hearty and satisfying meal that is perfect for a quick weeknight dinner.
Ingredients
Scale
For the pasta:
- 1 pound ground beef
- 8 ounces uncooked penne or rigatoni pasta
For the vegetables:
- 1 green bell pepper (diced)
- 1 small onion (diced)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
For the sauce:
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 cup milk
- 1 tablespoon cornstarch
- 1 1/2 cups shredded provolone cheese (or mozzarella as a substitute)
- 1/2 cup shredded cheddar cheese
Instructions
- Cook the pasta: In a pot of salted water, cook the pasta until al dente, then drain and set aside.
- Sauté the vegetables: In a large skillet, heat olive oil and cook the diced onion, bell pepper, and mushrooms until softened. Add garlic and cook briefly.
- Cook the beef: Add ground beef to the skillet and cook until browned. Drain excess fat.
- Make the sauce: In a bowl, whisk together milk and cornstarch. Pour into the skillet along with beef broth. Simmer until slightly thickened.
- Combine: Add cooked pasta to the skillet, mix well. Stir in provolone and cheddar cheeses until melted and creamy.
- Serve: Garnish with extra cheese and enjoy hot.
Notes
- You can use shaved steak instead of ground beef for a more authentic flavor.
- For extra creaminess, consider adding 2 ounces of cream cheese to the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 5g
- Sodium: 670mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
