If you love Philly cheesesteaks and creamy pasta, this Philly Cheesesteak Pasta is the perfect combination! This easy one-pan dish is packed with seasoned beef, sautéed peppers, onions, and melted cheese for a deliciously comforting meal.
Why You’ll Love This Recipe
✔️ One-Pot Meal – Easy cleanup and minimal dishes.
✔️ Family Favorite – A cheesy, hearty dinner.
✔️ Customizable – Use ground beef or steak strips.
Ingredients
- 1 lb ground beef or steak strips
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups rigatoni or penne pasta
- 1 cup beef broth
- 1 cup heavy cream
- 1 ½ cups shredded provolone or mozzarella cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the Vegetables
In a large skillet or pan, heat olive oil over medium heat. Add onions and bell peppers, cooking until softened (about 3–4 minutes). Stir in garlic and cook for another minute. Remove from the pan and set aside.
Step 3: Cook the Beef
In the same pan, cook ground beef or steak strips over medium-high heat until browned. Drain excess grease if necessary. Add Worcestershire sauce, Italian seasoning, salt, and pepper, stirring well.
Step 4: Make the Sauce
Pour in beef broth and heavy cream, stirring to combine. Simmer for 2 minutes until slightly thickened.
Step 5: Combine Everything
Return the sautéed peppers and onions to the pan. Add the cooked pasta and 1 cup of cheese, stirring until melted.
Step 6: Serve & Enjoy
Sprinkle the remaining cheese on top and let it melt. Garnish with fresh parsley and serve warm.
Tips & Variations
- Meat Options: Swap ground beef for thinly sliced steak.
- Cheese Choices: Provolone, mozzarella, or even cheddar work well.
- Add Mushrooms: For extra flavor, sauté mushrooms with the veggies.
Storage & Reheating
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm on the stove with a splash of cream or broth.