Philly Cheesesteak Pasta

5 from 1 vote

Philly Cheesesteak Pasta is a tasty homemade mac & cheese with fantastic beefy cheesesteak flavors! A light, savory sauce made with 2 cheeses & seasonings adds plenty of flavor to this main dish.

Prep Time20

Cook Time25

Total Time45

Course: dinner, Main Dish, pasta

Cuisine: American

Keyword: Philly Cheesesteak Pasta

Servings: servings

Calories: 758kcal

Author: Jessica & Nellie

Ingredients

1 lb ground beef
12 oz cavatappi or macaroni pasta
1 green bell pepper diced
1 red bell pepper diced
½ onion diced
1 garlic clove minced
¾ cup beef broth
1 ½ cup cream
1 tsp Worcestershire sauce
1 tsp salt
½ tsp garlic powder
¼ tsp onion powder
¼ tsp pepper
8 oz provolone cheese shredded
1 cup mozzarella cheese shredded
2 TBSP fresh parsley chopped

Instructions

Prep: In a large, oven-safe skillet, cook ground beef until no longer pink, breaking it up as it cooks.
Meanwhile, cook the pasta according to package directions. Drain and set aside.
Dice the bell peppers, chop the onion, and mince the garlic while the beef and pasta cook.
Assemble: Add bell peppers, onions, and garlic to the ground beef and sauté until softened, about 10 minutes.
Pour in the beef broth, heavy cream, Worcestershire sauce, and all the seasonings.
Bring to a gentle simmer then reduce heat to low and add provolone cheese. Stir continuously until the cheese is fully melted.
Spoon pasta into the sauce, stirring as you go.
Broil: Turn your oven broil setting to high.
Top the pasta with the mozzarella cheese and broil the whole dish for 2-3 minutes, until the cheese is fully melted. Sprinkle fresh parsley on top and serve. Enjoy!

Notes

To store Philly Cheesesteak pasta, transfer it to an airtight container and refrigerate it for up to 4 days.

When reheating, add a splash of milk or cream to the pasta and heat it in the microwave or on the stovetop until it's warmed through. Be sure to stir the pasta occasionally to ensure even heating.

Nutrition