Description
A creamy pasta dish that combines all the savory flavors of a classic Philly cheesesteak with tender beef, sautéed peppers, and a rich cheese sauce.
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.
- Heat olive oil in a large skillet over medium heat. Add diced green bell pepper, onion, and minced garlic. Sauté for 4-5 minutes until softened and fragrant.
- Add ground beef or steak strips to the skillet. Cook until fully browned and cooked through, seasoning with salt and pepper to taste.
- Stir in the softened cream cheese and beef broth into the skillet with the meat and vegetables. Cook until the cream cheese is melted and the mixture is smooth.
- Add the cooked pasta to the skillet, tossing it in the sauce until coated. Sprinkle shredded provolone cheese on top. Broil for 3-5 minutes, until melted and bubbly.
- Serve hot and enjoy your creamy, cheesy, and savory pasta dish!
Notes
For a touch of color, garnish with freshly chopped parsley or chives before serving. Store leftovers in an airtight container for up to three days.
