A creamy, cheesy pasta dish with all the classic Philly cheesesteak flavors—tender beef, caramelized onions, bell peppers, and a rich cheese sauce. A delicious twist on a comfort food favorite!
Ingredients:
12 oz penne or rigatoni pasta ????
1 lb thinly sliced ribeye or ground beef ????
1 green bell pepper, diced ????
1 onion, thinly sliced ????
2 cloves garlic, minced ????
1 tbsp olive oil ????
½ cup beef broth ????
4 oz cream cheese ????
1 cup shredded provolone cheese ????
Salt and pepper to taste ????
Directions:
Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside.
Sauté the Vegetables: In a large skillet, heat olive oil and sauté the onions and bell peppers until soft. Add garlic and cook for another minute. ????
Cook the Beef: Push the veggies to the side, add the beef to the skillet, season with salt and pepper, and cook until browned.
Make the Sauce: Add cream cheese and beef broth to the skillet, stirring until smooth. Gradually mix in shredded provolone cheese until melted and creamy.
Combine Everything: Add the cooked pasta and stir to coat it evenly in the sauce. Simmer for a few minutes until heated through. ????
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4