Cheesesteak Pasta with Creamy Provolone
Cheesesteak Pasta is a creamy, hearty skillet meal with tender beef, peppers, onions, pasta, and melted provolone.
- Category: Dinner, Lunch
- Method: Stovetop and Broil
- Cuisine: American
Ingredients
Scale
- 1 lb ground beef or steak strips
- 1 green bell pepper, chopped into small pieces
- 1 onion, chopped into small pieces
- 2 cloves garlic, finely minced
- 8 oz cream cheese, softened
- 1 cup shredded provolone cheese
- 12 oz pasta, such as penne or rigatoni
- 1 cup beef broth
- Salt and pepper, added to taste
- 1 tbsp olive oil
Instructions
- Fill a large pot with salted water and bring it to a boil. Add the pasta and cook it until al dente, following the package timing. Drain well and keep it aside.
- Warm the olive oil in a large skillet over medium heat. Add the green bell pepper, onion, and garlic, then cook for 4-5 minutes until the vegetables soften and smell fragrant.
- Add the ground beef or steak strips to the skillet. Cook until the meat is browned and fully cooked, breaking up ground beef as it cooks. Season with salt and pepper.
- Mix in the softened cream cheese and beef broth. Stir steadily until the cream cheese melts into a smooth, creamy sauce.
- Add the cooked pasta to the skillet and toss until everything is coated. Scatter the shredded provolone over the top, then broil for 3-5 minutes until the cheese is melted, bubbling, and lightly golden.
- Remove the skillet from the oven and serve while hot and creamy.
Notes
- Steak strips can be used for a deeper, meatier flavor.
- Red or yellow bell pepper may replace green bell pepper for a sweeter bite.
- Keep leftovers in an airtight container and warm them in the microwave or oven.
Nutrition
- Serving Size: 1 serving, about 1 cup
- Calories: 600-700
- Fat: 30-40 g
- Carbohydrates: 50-60 g
- Protein: 30-35 g
Keywords: Cheesesteak Pasta, Philly cheesesteak pasta, creamy beef pasta, provolone pasta, easy skillet pasta