Philly Cheesesteak Pasta brings together the best of two worlds—comforting pasta and the savory flavors of a classic Philly cheesesteak. The tender beef paired with sautéed bell peppers, onions, and mushrooms creates a rich, hearty base, while the creamy cheese sauce adds an indulgent layer of flavor.
Ingredients:
- 12 oz pasta (penne or rigatoni)
- 1 lb ground beef or thinly sliced steak
- 1 green bell pepper, diced
- 1 onion, diced
- 8 oz mushrooms, sliced (optional)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 cup heavy cream
- 2 cups shredded provolone or mozzarella cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions:
- Cook the Pasta: Boil pasta in salted water according to the package instructions. Drain and set aside.
- Cook the Meat: In a large skillet, heat olive oil over medium-high heat. Add ground beef or sliced steak, cooking until browned. Season with salt and pepper. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced onions, bell peppers, and mushrooms. Sauté until softened, about 5-7 minutes.
- Make the Sauce: Pour in the beef broth, Worcestershire sauce, and heavy cream. Stir well and bring to a simmer. Let the sauce thicken for about 3-5 minutes.
- Combine and Cheese: Add the cooked pasta and beef back into the skillet. Stir in the shredded cheese, allowing it to melt and coat everything evenly.
- Serve: Garnish with fresh parsley if desired and enjoy!
