Description
A delightful twist on the classic Philly cheesesteak sandwich, combining the rich flavors of beef, cheese, and veggies with pasta for a comforting and satisfying meal.
Ingredients
- 1 lb ground beef or steak strips
- 1 green bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz cream cheese, softened
- 1 cup shredded provolone cheese
- 12 oz pasta (penne or rigatoni recommended)
- 1 cup beef broth
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced green bell pepper, onion, and minced garlic. Sauté for 4-5 minutes, or until the vegetables are softened and fragrant.
- Add the ground beef or steak strips to the skillet. Cook, breaking up the beef as necessary, until the meat is fully browned and cooked through. Season with salt and pepper to taste.
- Stir the softened cream cheese and beef broth into the skillet with the meat and vegetables. Continue to cook, stirring constantly, until the cream cheese is fully melted and the mixture is smooth and creamy.
- Add the cooked pasta to the skillet, tossing it in the sauce until fully coated. Sprinkle the shredded provolone cheese evenly on top. Broil in the oven for 3-5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Remove from the oven and serve hot. Enjoy this creamy, cheesy, and savory pasta dish immediately!
Notes
For a kick, add crushed red pepper flakes. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American