Craving that classic Philly cheesesteak flavor but want something a little…different? Look no further! This Philly Cheese Steak Pasta Recipe is your answer. It’s incredibly quick to make – think weeknight dinner savior. Plus, while it totally satisfies that indulgence craving, it’s surprisingly easy to lighten up with lean beef and whole wheat pasta for a healthier spin. And the best part? It’s PACKED with that savory, cheesy, beefy flavor you love. Honestly, it’s become a regular in my rotation and I know it will in yours too!
Why You Will Love This Recipe
I remember my college days, late nights studying and always craving something comforting. Pizza was the usual go-to, but sometimes I yearned for something with a little more…oomph. That’s when I started experimenting, trying to capture the essence of a Philly cheesesteak in a pasta dish. This Philly Cheese Steak Pasta Recipe is the culmination of those late-night experiments, a perfect blend of nostalgia and satisfying flavor.
Ingredients
For the Beef:
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
For the Pasta:
- 1 pound pasta (penne, rotini, or fettuccine work well)
- 8 ounces cream cheese, softened
- 1 cup milk
- 1 cup beef broth
- 2 cups shredded provolone cheese
- 1/4 cup chopped fresh parsley, for garnish (optional)
Variations
- 1/2 cup sliced mushrooms
- Hot peppers
- Any green vegetable of your choice
Step-by-Step Instructions for Making the Recipe
- Cook the Pasta: Cook the pasta according to package directions. Drain well and set aside.
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
- Sauté the Vegetables: Add the sliced onion and green bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5-7 minutes.
- Season the Beef Mixture: Stir in the garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Make the Sauce: Reduce the heat to low. Add the softened cream cheese, milk, and beef broth to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
- Add Cheese: Stir in 1 1/2 cups of the provolone cheese until melted and the sauce is creamy and smooth. Reserve the remaining cheese for topping.
- Combine with Pasta: Add the cooked pasta to the skillet with the beef and cheese sauce. Toss to coat the pasta evenly.
- Serve: Serve immediately and garnish with the reserved provolone cheese and fresh parsley, if desired.
Philly Cheese Steak Pasta
Ingredients
Equipment
Method
- Cook the pasta according to package directions. Drain well and set aside.1 pound pasta
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.1 tablespoon olive oil, 1 pound lean ground beef
- Add the sliced onion and green bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5-7 minutes.1 medium onion, 1 green bell pepper
- Stir in the garlic powder, onion powder, salt, and pepper. Mix well to combine.1 teaspoon garlic powder, 1/2 teaspoon onion powder, Salt to taste, 1/4 teaspoon black pepper
- Reduce the heat to low. Add the softened cream cheese, milk, and beef broth to the skillet. Stir until the cream cheese is melted and the sauce is smooth.8 ounces cream cheese, 1 cup milk, 1 cup beef broth
- Stir in 1 1/2 cups of the provolone cheese until melted and the sauce is creamy and smooth. Reserve the remaining cheese for topping.2 cups shredded provolone cheese
- Add the cooked pasta to the skillet with the beef and cheese sauce. Toss to coat the pasta evenly.1 pound pasta
- Serve immediately and garnish with the reserved provolone cheese and fresh parsley, if desired.2 cups shredded provolone cheese, 1/4 cup chopped fresh parsley
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