Philly Cheesesteak Pasta
Philly Cheesesteak Pasta combines the savory flavors of a classic Philly cheesesteak with the comforting texture of pasta. It's a rich and creamy dish that's sure to satisfy your cravings for both cheesesteak and pasta!
Yield: 4
Materials
- - 1 lb ground beef
- - 1 green bell pepper diced
- - 1 onion diced
- - 3 cloves garlic minced
- - 8 oz cream cheese
- - 1 cup beef broth
- - 1 cup heavy cream
- - 2 cups shredded provolone cheese
- - 1 lb pasta penne or rigatoni
- - Salt and pepper to taste
- - 1 tablespoon olive oil
Instructions
1. Cook the Pasta:
- - Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Sauté Vegetables:
- - In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until the vegetables are soft, about 5 minutes.
3. Add Garlic:
- - Add the minced garlic and cook for another minute until fragrant.
4. Cook the Beef:
- - Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
5. Add Cream Cheese:
- - Reduce the heat to low and stir in the cream cheese until melted and combined.
6. Add Liquids:
- - Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.
7. Melt Cheese:
- - Add the shredded provolone cheese, stirring until melted and well incorporated.
8. Season:
- - Season with salt and pepper to taste.
9. Combine with Pasta:
- - Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
10. Serve:
- - Serve immediately and enjoy!