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Creamy Philly cheesesteak pasta with beef

Philly Cheesesteak Pasta

Tender beef, caramelized onions and peppers cooked with pasta in beef broth and finished with cream cheese, provolone and mozzarella. One pot in 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 tbsp olive oil
  • 1 lb thinly sliced ribeye or lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 large onion sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 8 oz mushrooms sliced, optional
  • 3 cloves garlic minced
  • 3 1/2 cups beef broth low sodium
  • 1 tbsp Worcestershire sauce
  • 12 oz penne or rigatoni
Cheese
  • 4 oz cream cheese cubed
  • 1 1/2 cups provolone cheese shredded
  • 1 cup mozzarella cheese shredded

Method
 

  1. Season the beef and brown it in the oil over medium high heat. Remove and drain.
  2. Cook the onion, peppers and mushrooms 6 to 8 minutes. Add the garlic for 1 minute.
  3. Add the broth and Worcestershire, bring to a boil, add the pasta and simmer covered 10 to 12 minutes, stirring often.
  4. Lower the heat, stir in the cream cheese, then return the beef.
  5. Stir in the provolone and mozzarella until melted. Season and serve.

Notes

Add a splash of broth if the sauce thickens too much.