Description
A delicious and easy one-pan meal that brings all the flavors of a classic Philly cheesesteak into a hearty, cheesy pasta dish—perfect for busy weeknights.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 pound ground beef or thinly sliced steak
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 clove garlic, minced
- 8 oz uncooked penne or rotini pasta
- 2 1/2 cups beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup heavy cream
- 1 cup shredded provolone cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground beef or steak and cook until browned, breaking apart the meat as it cooks.
- Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes until softened.
- Stir in the pasta, beef broth, salt, pepper, and Italian seasoning. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Stir in the heavy cream, provolone, and mozzarella cheeses until melted and creamy.
- Let sit for 2–3 minutes before serving to allow sauce to thicken slightly.
Notes
- Use thinly sliced ribeye steak for a more authentic Philly cheesesteak flavor.
- Top with additional cheese and broil for a bubbly, browned finish.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg