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Philly Cheesesteak Pasta

A creamy, cheesy, one-pot pasta inspired by the classic Philly cheesesteak sandwich—loaded with beef, peppers, onions, and melted provolone.
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Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g ground beef or shaved steak
  • 1 tbsp olive oil
  • 1 large onion thinly sliced
  • 1 green bell pepper thinly sliced
  • 1 red bell pepper thinly sliced
  • 3 cloves garlic minced
  • 3 cups beef broth
  • 2 cups uncooked short pasta penne, rotini, shells
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika optional
  • 1 tsp Italian seasoning optional
  • 1 ½ cups shredded provolone or mozzarella
  • 4 oz 110 g cream cheese (optional for extra creaminess)

Method
 

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  2. Add the ground beef (or shaved steak) and cook until browned. Drain excess fat if needed.
  3. Add sliced onions and bell peppers. Sauté for 5–7 minutes until soft and fragrant.
  4. Add minced garlic, salt, pepper, paprika, and Italian seasoning. Stir well.
  5. Pour in the beef broth and bring to a simmer.
  6. Add the uncooked pasta. Stir to ensure it doesn’t stick to the bottom.
  7. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
  8. Reduce heat and add shredded cheese and cream cheese. Stir until melted and creamy.
  9. Adjust seasonings, garnish if desired, and serve warm.

Notes

  • Use low-sodium broth to control saltiness.
  • Add jalapeños or chili flakes for a spicy version.
  • Leftovers thicken—add a splash of broth or milk when reheating.
  • Works well with chicken instead of beef.

Nutrition (Approx. per serving – 6 servings)

  • Calories: 480
  • Protein: 27 g
  • Carbs: 39 g
  • Fat: 24 g